Creamy Mixed Mushroom Risotto

Time: 45 mins
Serving Size: 4
Difficulty: Medium

Ingredients

  • 300g arborio rice ( or long grain rice , if arborio rice not available)
  • 600–700 g mixed mushrooms (button, chestnut, porcini, etc.),
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 litre (4 cups) hot vegetable or chicken stock
  • 100 ml dry white wine (optional)
  • 50 g Parmesan cheese, grated (plus extra to serve)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Fresh parsley (to garnish)
  • Salt and black pepper

Directions

  1. Sauté mushrooms: Heat 1 tbsp oil + 1 tbsp butter in a large pan. Cook mushrooms over medium-high heat until golden and the moisture evaporates (5–8 minutes). Season with salt and pepper. Transfer to a bowl and set aside.
  2. Prepare base: In the same pan, add remaining oil. Cook onion gently until translucent (about 5 minutes). Add garlic and cook 1 minute more.
  3. Toast rice: Stir in arborio rice. Cook for 1–2 minutes until edges look translucent.
  4. Deglaze: Pour in the wine (if using), or a ladle of the hot stock. Stir until absorbed.
  5. Cook risotto: Add hot stock 1 ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more. Continue this process for about 18–20 minutes. Taste: rice should be al dente and creamy
  6. Finish: Stir in the cooked mushrooms. Remove from heat. Stir in the remaining butter and Parmesan.
  7. Serve: Sprinkle with chopped parsley. Add extra Parmesan and black pepper.