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.
Creamy Mushroom Risotto
Ingredients
Mushroom Mix
- 22.5 ml Olive Oil
- 450 g Swiss Brown Mushrooms (Cremini) Sliced
- 10 g Flat Leaf Parsley Chopped
- 5 g Thyme Picked & Chopped
- 4 Sage Leaves Chopped
- 1 Lemon Juiced
- Salt & Pepper To Taste
Risotto
- 1.5 litres Vegetable or Chicken Stock
- 15 g Dried Porcini Mushrooms Soaked
- 22.5 ml Olive Oil
- 1 Brown (Yellow) Onion Grated
- 1 rib Celery Grated
- 4 Garlic Cloves Minced
- 400 g Arborio Rice
- 80 ml Dry White Wine
- 28 g Unsalted Butter
- Parmesan Cheese Grated
- Salt To Taste
Garnish
- Flat Leaf Parsley Picked
- Parmesan Cheese Grated
- Cracked Black Pepper To Taste
- Extra Virgin Olive Oil To Taste
Method
- Add the vegetable or chicken stock to a saucepan, place over high heat, and bring to a boil. Reduce the heat to low.
- Remove ½ cup (125ml) and put it into a heatproof bowl. Add the dried porcini mushrooms and leave to rehydrate for 5 minutes. Remove the mushrooms from the stock and roughly chop, then place them back into the stock and set aside.
- Place a large pot over medium-high heat. Add the olive oil, Swiss brown mushrooms, and seasoning to taste. Sauté for 6 minutes, stirring regularly. Remove.
- Place the mushrooms into a mixing bowl. Add 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 the olive oil, onion, and celery. Sauté for 5 minutes, mixing occasionally. Add the garlic and sauté for 1 minute.
- Add 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 the heated stock one ladle at a time, mixing until fully absorbed before adding the next, until all the stock is used. When you get to the last ladle's worth, add it in but don't let it fully absorb. Remove from the heat.
- Add the mushroom mix, unsalted butter, and grated parmesan to taste. Mix to combine and adjust the seasoning.
- Serve in bowls or plates. Garnish with flat leaf parsley, parmesan, cracked black pepper, and extra virgin olive oil. Dig in.
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.