Creamy Garlic Mushroom Risotto. The Perfect Classic Dish For Any Occasion.
Creamy garlic mushroom risotto is something I make regularly and have made on the channel before, but this was when I first started the channel and the video itself, and the recipe needed to be updated. This recipe is easy to make, cheap (depending on which brands you use), and tastes fantastic. Please enjoy this delicious risotto recipe.
Ingredients
Mushroom Mix -
- 1 ½ Tbsp (30ml) - Olive Oil
- 450g (1lb) - Swiss Brown Mushrooms, Thinly Sliced
- 10g (0.5oz) - Flat Leaf Parsley, Roughly Chopped
- 5g (0.3oz) - Thyme, Roughly Chopped
- 4 - Sage Leaves, Roughly Chopped
- 1 - Small Lemon, Juiced (Zest Can Be Used)
- Seasoning To Taste
Risotto -
- 6 Cups (1 ½ Litres) - Vegetable or Chicken Stock (I use chicken)
- 15g (0.5oz) - Dried Porcini Mushrooms
- 1 ½ Tbsp (30ml) - Olive Oil
- 1 - Brown (Yellow) Onion, Grated
- 1 - Celery Rib, Grated
- 4 - Garlic Cloves, Minced
- 400g (14.1oz) - Arborio Rice, Washed
- ⅓ Cup (80ml) - White Wine (Sub with veg or chicken stock)
- 2 Tbsp (28g) - Unsalted Butter
- Parmesan Cheese To Taste, Freshly Grated
- Seasoning To Taste
Garnish -
- Flat Leaf Parsley
- Parmesan Cheese
- Cracked Black Pepper
- Extra Virgin Olive Oil (EVOO)
Instructions
- Add the vegetable or chicken stock to a saucepan, place over high heat, and bring to a boil. Reduce heat to low.
- Remove ½ cup (125ml) and put it into a heatproof bowl. Add in the dried porcini mushrooms and leave to rehydrate for 5 minutes. Remove the mushrooms from the stock and roughly chop. Place them back into the stock and set them aside.
- Place a large pot over medium-high heat. Add in the olive oil, swiss brown mushrooms and seasoning to taste. Saute for 6 minutes, stirring regularly. Remove.
- Place the mushrooms into a mixing bowl. Add in the parsley, thyme, sage, lemon juice and seasoning to taste. Mix to combine and set aside.
- Put the same large pot back over medium-high heat, and add olive oil, onion and celery. Saute for 5 minutes, mixing occasionally. Add the garlic and saute for 1 minute.
- Add in the arborio rice and toast for 2 minutes, stirring regularly. Deglaze with the wine or stock and reduce for 1 minute. Add the porcini mushroom stock mix and mix well.
- Add in the heated stock, 1 ladle at a time, mixing it through until fully absorbed and all of the stock is added. When you get to the last ladles worth of stock, add it in but don't allow it to fully absorb. Remove from the heat.
- Add in the mushroom mix, unsalted butter and grated parmesan cheese to taste. Mix to combine and adjust seasoning levels to taste.
- Serve in bowls or plates. Garnish with flat leaf parsley, parmesan cheese, cracked black pepper and extra virgin olive oil (EVOO). Dig In.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Dried Porcini Mushrooms
Porcini mushrooms are the king of mushrooms, and when dried, rehydrated and added to a dish such as this, their flavour is phenomenal. I wouldn’t recommend replacing them if you don’t want to use them, as not much can replicate their fantastic flavour. If you don’t use them, the risotto won’t be as strong in flavour and will be less rich.
Fresh & Dried Herbs
All the herbs can be substituted with their dried counterparts if you don’t want to buy fresh herbs.
- Dried Parsley – 1 tsp (1g)
- Dried Thyme – 1/2 tsp (0.5g)
- Dried Sage – 1/2 tsp (0.5g)
Please note that the dried herbs won’t release the same flavour as fresh ones and will be more concentrated.
Alcohol Concerns
If you can’t consume alcohol or don’t want to, this recipe and any other recipe can be substituted with stock.
Vegetarian & Vegan Options
To make this vegetarian, use vegetable stock instead of chicken stock.
To make this vegan, use vegetable stock and substitute the unsalted butter with margarine or olive oil spread.
Storage Instructions
To store, place the risotto into the fridge for up to 4 days and in the freezer for up to 5 months, both held in an airtight container.
This recipe can also be stored in the fridge overnight to dry out and be used as arancini the next day.
Reheating Instructions
To reheat, place the risotto into a pan with a splash of stock and heat until hot throughout, adjusting with stock to obtain a consistency you like. Alternatively, it can be reheated in a microwave in bursts until hot throughout.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Hi, this recipe cannot be vegetarian whilst parmesan cheese is used. Please update your recipe notes to add a replacement for parmesan cheese.
Parmesan cheese is vegetarian. You may be thinking of vegan.
Just made this, only change was I used dry Vermouth instead of white wine.
The end result was the best tasting risotto ever and a few ingredients that I would not have thought of adding made all the difference, you could taste them all.
Very well written cooking method instructions, thank you Jack this is now on my list of regular garlic & mushroom risotto.
Fantastic work! Glad you’re enjoying the recipe. Thank you.