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–+ servings

Creamy Mushroom Risotto

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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 530kcal
Servings: 4 People
Metric - Imperial

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.
Chef's Tips
Add the hot stock one ladle at a time and let it fully absorb before adding the next — rushing this is the single biggest reason risotto turns out gluey instead of creamy.
Stir constantly while the stock absorbs — that agitation is what releases the rice's starch and builds the classic creamy texture, rather than relying on cream or extra cheese to get there.
If you'd like extra brightness, add a little lemon zest along with the juice when mixing through the mushroom topping — it lifts the earthiness of the mushrooms without adding more acidity.
Storage & Reheating
Risotto is best eaten fresh, as the creamy texture from the released starch doesn't hold up well once refrigerated — it tends to firm up and turn gluey. Leftovers will keep in the fridge for up to 3 days in an airtight container. Not recommended for freezing, as the texture suffers significantly once thawed. To reheat, warm gently in a pan over low heat with a splash of extra stock or water, stirring frequently to loosen it back to a creamy consistency — avoid the microwave, as it can make the rice go rubbery.
Serving 400gCalories 530kcalCarbohydrates 97.2gProtein 14.1gFat 8.2gSaturated Fat 4.2gPolyunsaturated Fat 0.84gMonounsaturated Fat 2.44gTrans Fat 0.2gCholesterol 19.1mgSodium 198.4mgPotassium 865.2mgFiber 5.3gSugar 5.8gVitamin A 323.47IUVitamin C 25.04mgCalcium 91.7mgIron 6.1mg