Mushroom Risotto

Name: Mushroom Risotto
Total time: 1 h 7 min
Yield: 4 servings
Ingredients: 30 g Dried porcini mushrooms; 250 ml Water; 1,200 ml Vegetable stock; 1 piece White onion; 2 piece Garlic; 300 g Chestnut mushrooms; 10 g Flat-leaf parsley; 80 g Parmesan; 2 tbsp Extra-virgin olive oil; 1 tbsp Extra-virgin olive oil; 20 g Unsalted butter; 320 g Arborio rice; 150 ml Dry white wine; 20 g Unsalted butter; 1 pinch Salt; 1 pinch Ground black pepper

1 hr 7 min · 54 min active · makes ~2.55 l · Easy

Creamy risotto with sautéed chestnut mushrooms, finished with butter and Parmesan for a rich, earthy dish that serves four.

See more →

Mushroom Risotto

Creamy risotto with sautéed chestnut mushrooms, finished with butter and Parmesan for a rich, earthy dish that serves four.

See more →

TOTAL TIME

1 hr 7 min

ACTIVE TIME

54 min

QUANTITY

~2.55 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/14

Tools0/11

Ingredients

0/14 gathered · 4 servings

30g

250ml

1,200ml

1piece

2piece

300g

10g

80g

3tbsp

40g

320g

150ml

1pinch

#	Quantity	Notes	State
1	30g	—	—
2	250ml	—	—
3	1,200ml	—	—
4	1piece	—	—
5	2piece	—	—
6	300g	—	—
7	10g	—	—
8	80g	—	—
9	3tbsp	—	—
10	40g	—	—
11	320g	—	—
12	150ml	—	—
13	1pinch	—	—
14	1pinch	—	—

Tools

16 items

Serveware

1 item

Procedure

53 steps

1 of 53

Put the dried porcini into a small bowl.

Dried porcini mushrooms · 30 g

⏱ 10s

ResultDried porcini mushrooms

2 of 53

Pour just-boiled water over the porcini to submerge them completely.

Water · 250 ml

⏱ 15s

ResultDried porcini mushrooms and water

3 of 53

Leave the porcini to soak for 30 minutes until fully softened.

⏱ 30 min

ResultSoaked porcini

4 of 53

Lift the porcini out of their soaking liquid with your fingers and transfer them to the chopping board, leaving the liquid behind in the bowl.

⏱ 15s

ResultSoaked porciniused in step 8

5 of 53

Roughly chop the soaked porcini into small pieces.

⏱ 30s

ResultRoughly chopped porcini

6 of 53

Scrape the chopped porcini into a clean small bowl and set aside.

⏱ 10s

ResultRoughly chopped porciniused in step 26

7 of 53

Pour the vegetable stock into a medium saucepan.

Vegetable stock · 1,200 ml

⏱ 10s

ResultVegetable stock

8 of 53

Pour the porcini soaking liquid into the saucepan, pouring carefully and stopping just before the gritty sediment at the bottom.

Soaked porcini · step 4

⏱ 10s

ResultVegetable stock and porcini soaking liquid

9 of 53

Set the saucepan over a low heat and bring the stock to a gentle simmer, then keep it warm over the lowest heat throughout cooking.

⏱ 5 min

ResultHot mushroom stockused in step 40

10 of 53

Halve the onion through the root and peel away the papery skin.

White onion · 1 piece

⏱ 20s

ResultPeeled onion

11 of 53

Finely chop the onion halves into small, even dice.

Peeled onion · step 10

⏱ 1 min

ResultFinely chopped white onion

12 of 53

Scrape the chopped onion into a small bowl and set aside.

Finely chopped white onion · step 11

⏱ 10s

ResultFinely chopped white onionused in step 32

13 of 53

Crush each garlic clove flat with the side of the knife, then pull away the skin.

Garlic · 2 piece

⏱ 20s

ResultPeeled garlic cloves

14 of 53

Finely chop the garlic cloves into a fine mince.

Peeled garlic cloves · step 13

⏱ 30s

ResultFinely chopped garlic

15 of 53

Scrape the chopped garlic into a small bowl and set aside.

Finely chopped garlic · step 14

⏱ 10s

ResultFinely chopped garlicused in step 34

16 of 53

Trim the base of each mushroom stalk, discarding any dry or woody ends.

Chestnut mushrooms · 300 g

⏱ 30s

ResultTrimmed chestnut mushrooms

17 of 53

Slice the trimmed mushrooms about 5 mm thick.

Trimmed chestnut mushrooms · step 16

⏱ 1 min

ResultSliced chestnut mushrooms

18 of 53

Transfer the sliced mushrooms to a medium bowl.

Sliced chestnut mushrooms · step 17

⏱ 10s

ResultSliced chestnut mushroomsused in step 24

19 of 53

Gather the parsley leaves and stalks together and chop them finely.

Flat-leaf parsley · 10 g

⏱ 40s

ResultFinely chopped parsley

20 of 53

Scrape the chopped parsley into a small bowl and set aside.

Finely chopped parsley · step 19

⏱ 10s

ResultFinely chopped parsleyused in step 53

21 of 53

Finely grate the Parmesan into a small bowl.

Parmesan · 80 g

⏱ 1 min

ResultGrated parmesanused in step 46

22 of 53

Pour the olive oil into a large wide frying pan.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultExtra-virgin olive oil

23 of 53

Set the pan over a high heat until the oil is shimmering.

⏱ 1 min

ResultHot oil

24 of 53

Tip the sliced chestnut mushrooms into the hot oil in a single layer — do this in batches if the pan looks crowded.

Sliced chestnut mushrooms · step 18

⏱ 10s

ResultHot oil and sliced chestnut mushrooms

25 of 53

Fry the mushrooms without stirring for the first 2 minutes so they colour, then toss and cook for a further 3 minutes until golden all over and any liquid has evaporated.

⏱ 5 min

ResultGolden sautéed mushrooms

26 of 53

Add the chopped porcini to the pan and stir to combine.

Roughly chopped porcini · step 6

⏱ 10s

ResultGolden sautéed mushrooms and roughly chopped porcini

27 of 53

Stir-fry the two mushrooms together for 1 minute until everything smells fragrant and the porcini are heated through.

⏱ 1 min

ResultFully sautéed mushrooms

28 of 53

Tip the sautéed mushrooms into a clean bowl and set aside, leaving the pan on the hob.

Fully sautéed mushrooms · step 27

⏱ 15s

ResultFully sautéed mushroomsused in step 42

29 of 53

Add the remaining olive oil to the same pan.

Extra-virgin olive oil · 1 tbsp

⏱ 5s

ResultExtra-virgin olive oil

30 of 53

Add half the butter to the pan alongside the oil.

Unsalted butter · 20 g

⏱ 5s

ResultExtra-virgin olive oil and unsalted butter

31 of 53

Set the pan over a medium heat and let the butter melt and foam, swirling the pan gently.

⏱ 1 min

ResultFoaming butter and oil

32 of 53

Tip the finely chopped onion into the foaming butter and oil.

Finely chopped white onion · step 12

⏱ 10s

ResultFinely chopped white onion and foaming butter and oil

33 of 53

Sweat the onion over a medium-low heat, stirring regularly, for about 8 minutes until it is completely soft, translucent, and without colour.

⏱ 8 min

ResultSoftened onion

34 of 53

Add the finely chopped garlic to the softened onion.

Finely chopped garlic · step 15

⏱ 10s

ResultFinely chopped garlic and softened onion

35 of 53

Stir the garlic into the onion and cook for 1 minute until fragrant but not coloured.

⏱ 1 min

ResultFragrant onion and garlic base

36 of 53

Pour the arborio rice into the pan.

Arborio rice · 320 g

⏱ 10s

ResultFragrant onion and garlic base and arborio rice

37 of 53

Stir the rice constantly over a medium heat for 2 minutes until every grain is coated in fat and the edges turn translucent.

⏱ 2 min

ResultToasted rice

38 of 53

Pour the white wine into the pan — it will sizzle immediately.

Dry white wine · 150 ml

⏱ 10s

ResultToasted rice and dry white wine

39 of 53

Stir continuously until the wine has been completely absorbed by the rice and the pan looks almost dry.

⏱ 2 min

ResultWine-absorbed rice

40 of 53

Add one ladleful of hot mushroom stock to the rice and stir.

Hot mushroom stock · step 9

⏱ 30s

ResultHot mushroom stock and wine-absorbed rice

41 of 53

Continue adding the hot stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next, for about 18 to 20 minutes total until the rice is al dente and the risotto moves in a slow, creamy wave when you shake the pan.

⏱ 20 min

ResultCreamy risotto base

42 of 53

Fold the reserved sautéed mushrooms into the risotto.

Fully sautéed mushrooms · step 28

⏱ 10s

ResultCreamy risotto base and fully sautéed mushrooms

43 of 53

Stir gently over a low heat for 1 minute to warm the mushrooms through and let their flavour meld into the rice.

⏱ 1 min

ResultMushroom risotto base

44 of 53

Pull the pan off the heat so the risotto stops cooking before you add the butter and cheese.

⏱ 5s

ResultStilled mushroom risotto base

45 of 53

Drop the remaining cold butter into the risotto.

Unsalted butter · 20 g

⏱ 5s

ResultStilled mushroom risotto base and unsalted butter

46 of 53

Add the grated Parmesan to the pan.

Grated parmesan · step 21

⏱ 10s

ResultGrated parmesan and stilled mushroom risotto base and unsalted butter

47 of 53

Beat the butter and Parmesan vigorously into the risotto with a wooden spoon for about 1 minute — the risotto should become glossy and bound together, flowing like lava.

⏱ 1 min

ResultGlossy butter-enriched risotto

48 of 53

Add a pinch of salt to the risotto.

Salt · 1 pinch

⏱ 5s

ResultGlossy butter-enriched risotto and salt

49 of 53

Add a pinch of freshly ground black pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultGlossy butter-enriched risotto and salt and ground black pepper

50 of 53

Give the risotto one final stir to distribute the seasoning evenly.

⏱ 15s

ResultSeasoned mushroom risotto

51 of 53

Let the risotto rest in the pan for 1 minute — it will loosen slightly and become even more fluid.

⏱ 1 min

ResultRested mushroom risotto

52 of 53

Ladle the risotto into 4 warm wide plates, spreading it gently so it settles into a thin, flowing mound.

Rested mushroom risotto · step 51

⏱ 30s

ResultRested mushroom risotto

53 of 53

Scatter the finely chopped parsley over each plate to finish.

Finely chopped parsley · step 20

⏱ 15s

ResultMushroom Risotto

Total Time1 hr 7 min

#	Product	Action
1	30 g	Put the dried porcini into a small bowl.⏱ 10sResultDried porcini mushrooms
2	250 ml	Pour just-boiled water over the porcini to submerge them completely.⏱ 15sResultDried porcini mushrooms and water
3	—	Leave the porcini to soak for 30 minutes until fully softened.⏱ 30 minResultSoaked porcini
4	—	Lift the porcini out of their soaking liquid with your fingers and transfer them to the chopping board, leaving the liquid behind in the bowl.⏱ 15sResultSoaked porciniused in step 8
5	—	Roughly chop the soaked porcini into small pieces.⏱ 30sResultRoughly chopped porcini
6	—	Scrape the chopped porcini into a clean small bowl and set aside.⏱ 10sResultRoughly chopped porciniused in step 26
7	1,200 ml	Pour the vegetable stock into a medium saucepan.⏱ 10sResultVegetable stock
8	Soaked porcinistep 4	Pour the porcini soaking liquid into the saucepan, pouring carefully and stopping just before the gritty sediment at the bottom.⏱ 10sResultVegetable stock and porcini soaking liquid
9	—	Set the saucepan over a low heat and bring the stock to a gentle simmer, then keep it warm over the lowest heat throughout cooking.⏱ 5 minResultHot mushroom stockused in step 40
10	1 piece	Halve the onion through the root and peel away the papery skin.⏱ 20sResultPeeled onion
11	Peeled onionstep 10	Finely chop the onion halves into small, even dice.⏱ 1 minResultFinely chopped white onion
12	Finely chopped white onionstep 11	Scrape the chopped onion into a small bowl and set aside.⏱ 10sResultFinely chopped white onionused in step 32
13	2 piece	Crush each garlic clove flat with the side of the knife, then pull away the skin.⏱ 20sResultPeeled garlic cloves
14	Peeled garlic clovesstep 13	Finely chop the garlic cloves into a fine mince.⏱ 30sResultFinely chopped garlic
15	Finely chopped garlicstep 14	Scrape the chopped garlic into a small bowl and set aside.⏱ 10sResultFinely chopped garlicused in step 34
16	300 g	Trim the base of each mushroom stalk, discarding any dry or woody ends.⏱ 30sResultTrimmed chestnut mushrooms
17	Trimmed chestnut mushroomsstep 16	Slice the trimmed mushrooms about 5 mm thick.⏱ 1 minResultSliced chestnut mushrooms
18	Sliced chestnut mushroomsstep 17	Transfer the sliced mushrooms to a medium bowl.⏱ 10sResultSliced chestnut mushroomsused in step 24
19	10 g	Gather the parsley leaves and stalks together and chop them finely.⏱ 40sResultFinely chopped parsley
20	Finely chopped parsleystep 19	Scrape the chopped parsley into a small bowl and set aside.⏱ 10sResultFinely chopped parsleyused in step 53
21	80 g	Finely grate the Parmesan into a small bowl.⏱ 1 minResultGrated parmesanused in step 46
22	2 tbsp	Pour the olive oil into a large wide frying pan.⏱ 5sResultExtra-virgin olive oil
23	—	Set the pan over a high heat until the oil is shimmering.⏱ 1 minResultHot oil
24	Sliced chestnut mushroomsstep 18	Tip the sliced chestnut mushrooms into the hot oil in a single layer — do this in batches if the pan looks crowded.⏱ 10sResultHot oil and sliced chestnut mushrooms
25	—	Fry the mushrooms without stirring for the first 2 minutes so they colour, then toss and cook for a further 3 minutes until golden all over and any liquid has evaporated.⏱ 5 minResultGolden sautéed mushrooms
26	Roughly chopped porcinistep 6	Add the chopped porcini to the pan and stir to combine.⏱ 10sResultGolden sautéed mushrooms and roughly chopped porcini
27	—	Stir-fry the two mushrooms together for 1 minute until everything smells fragrant and the porcini are heated through.⏱ 1 minResultFully sautéed mushrooms
28	Fully sautéed mushroomsstep 27	Tip the sautéed mushrooms into a clean bowl and set aside, leaving the pan on the hob.⏱ 15sResultFully sautéed mushroomsused in step 42
29	1 tbsp	Add the remaining olive oil to the same pan.⏱ 5sResultExtra-virgin olive oil
30	20 g	Add half the butter to the pan alongside the oil.⏱ 5sResultExtra-virgin olive oil and unsalted butter
31	—	Set the pan over a medium heat and let the butter melt and foam, swirling the pan gently.⏱ 1 minResultFoaming butter and oil
32	Finely chopped white onionstep 12	Tip the finely chopped onion into the foaming butter and oil.⏱ 10sResultFinely chopped white onion and foaming butter and oil
33	—	Sweat the onion over a medium-low heat, stirring regularly, for about 8 minutes until it is completely soft, translucent, and without colour.⏱ 8 minResultSoftened onion
34	Finely chopped garlicstep 15	Add the finely chopped garlic to the softened onion.⏱ 10sResultFinely chopped garlic and softened onion
35	—	Stir the garlic into the onion and cook for 1 minute until fragrant but not coloured.⏱ 1 minResultFragrant onion and garlic base
36	320 g	Pour the arborio rice into the pan.⏱ 10sResultFragrant onion and garlic base and arborio rice
37	—	Stir the rice constantly over a medium heat for 2 minutes until every grain is coated in fat and the edges turn translucent.⏱ 2 minResultToasted rice
38	150 ml	Pour the white wine into the pan — it will sizzle immediately.⏱ 10sResultToasted rice and dry white wine
39	—	Stir continuously until the wine has been completely absorbed by the rice and the pan looks almost dry.⏱ 2 minResultWine-absorbed rice
40	Hot mushroom stockstep 9	Add one ladleful of hot mushroom stock to the rice and stir.⏱ 30sResultHot mushroom stock and wine-absorbed rice
41	—	Continue adding the hot stock one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next, for about 18 to 20 minutes total until the rice is al dente and the risotto moves in a slow, creamy wave when you shake the pan.⏱ 20 minResultCreamy risotto base
42	Fully sautéed mushroomsstep 28	Fold the reserved sautéed mushrooms into the risotto.⏱ 10sResultCreamy risotto base and fully sautéed mushrooms
43	—	Stir gently over a low heat for 1 minute to warm the mushrooms through and let their flavour meld into the rice.⏱ 1 minResultMushroom risotto base
44	—	Pull the pan off the heat so the risotto stops cooking before you add the butter and cheese.⏱ 5sResultStilled mushroom risotto base
45	20 g	Drop the remaining cold butter into the risotto.⏱ 5sResultStilled mushroom risotto base and unsalted butter
46	Grated parmesanstep 21	Add the grated Parmesan to the pan.⏱ 10sResultGrated parmesan and stilled mushroom risotto base and unsalted butter
47	—	Beat the butter and Parmesan vigorously into the risotto with a wooden spoon for about 1 minute — the risotto should become glossy and bound together, flowing like lava.⏱ 1 minResultGlossy butter-enriched risotto
48	1 pinch	Add a pinch of salt to the risotto.⏱ 5sResultGlossy butter-enriched risotto and salt
49	1 pinch	Add a pinch of freshly ground black pepper.⏱ 5sResultGlossy butter-enriched risotto and salt and ground black pepper
50	—	Give the risotto one final stir to distribute the seasoning evenly.⏱ 15sResultSeasoned mushroom risotto
51	—	Let the risotto rest in the pan for 1 minute — it will loosen slightly and become even more fluid.⏱ 1 minResultRested mushroom risotto
52	Rested mushroom risottostep 51	Ladle the risotto into 4 warm wide plates, spreading it gently so it settles into a thin, flowing mound.⏱ 30sResultRested mushroom risotto
53	Finely chopped parsleystep 20	Scatter the finely chopped parsley over each plate to finish.⏱ 15sResultMushroom Risotto
Total Time		1 hr 7 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	479kcal
	15g
	25g
	10g
	44g
	4g
	2g
	2,738mg

Ingredients0/14

Tools0/11

Recipe

Mushroom Risotto

Creamy risotto with sautéed chestnut mushrooms, finished with butter and Parmesan for a rich, earthy dish that serves four.

What you’ll doYou will rehydrate dried porcini in hot water, then prepare your stock, vegetables, mushrooms and Parmesan ahead of time. Sauté the fresh mushrooms until golden, then build the risotto by toasting rice in butter and onion before adding wine and stock one ladleful at a time, stirring constantly for about 20 minutes until the rice is creamy and moves like a wave. Finish with the sautéed mushrooms, cold butter and Parmesan beaten in off the heat, then rest and serve.

Serves4

Total1 hr 7 min

LevelMedium

Ingredients

Dried porcini mushrooms30 g
Water250 ml
Vegetable stock1,200 ml
White onion1 piece
Garlic2 piece
Chestnut mushrooms300 g
Flat-leaf parsley10 g
Parmesan80 g
Extra-virgin olive oil3 tbsp
Unsalted butter40 g
Arborio rice320 g
Dry white wine150 ml
Salt1 pinch
Ground black pepper1 pinch

Tools

Large wide frying panSoaked porcini bowl (small bowl)Porcini bowl (small bowl)White onion bowl (small bowl)Garlic bowl (small bowl)Parsley bowl (small bowl)Wide plateChef's knifeChestnut mushrooms bowl (medium bowl)Sautéed mushrooms bowl (medium bowl)Wooden spoonGraterPeelerLadleMedium saucepanChopping board

Method

Put the dried porcini into a small bowl.

10sSoaked porcini bowl (small bowl)Dried porcini mushrooms · 30 g

Pour just-boiled water over the porcini to submerge them completely.

15sSoaked porcini bowl (small bowl)Water · 250 ml

Leave the porcini to soak for 30 minutes until fully softened.

30 minSoaked porcini bowl (small bowl)

Lift the porcini out of their soaking liquid with your fingers and transfer them to the chopping board, leaving the liquid behind in the bowl.

Result · Soaked porcini · used in step 8

15sChopping board

Roughly chop the soaked porcini into small pieces.

30sChopping board, Chefs knife

Scrape the chopped porcini into a clean small bowl and set aside.

Result · Roughly chopped porcini · used in step 26

10sPorcini bowl (small bowl)

Pour the vegetable stock into a medium saucepan.

10sMedium saucepanVegetable stock · 1,200 ml

Pour the porcini soaking liquid into the saucepan, pouring carefully and stopping just before the gritty sediment at the bottom.

10sMedium saucepanSoaked porcini · step 4

Set the saucepan over a low heat and bring the stock to a gentle simmer, then keep it warm over the lowest heat throughout cooking.

Result · Hot mushroom stock · used in step 40

5 minMedium saucepan

Halve the onion through the root and peel away the papery skin.

20sChopping board, PeelerWhite onion · 1 piece

Finely chop the onion halves into small, even dice.

1 minChopping board, Chefs knifePeeled onion · step 10

Scrape the chopped onion into a small bowl and set aside.

Result · Finely chopped white onion · used in step 32

10sWhite onion bowl (small bowl)Finely chopped white onion · step 11

Crush each garlic clove flat with the side of the knife, then pull away the skin.

20sChopping board, PeelerGarlic · 2 piece

Finely chop the garlic cloves into a fine mince.

30sChopping board, Chefs knifePeeled garlic cloves · step 13

Scrape the chopped garlic into a small bowl and set aside.

Result · Finely chopped garlic · used in step 34

10sGarlic bowl (small bowl)Finely chopped garlic · step 14

Trim the base of each mushroom stalk, discarding any dry or woody ends.

30sChopping board, Chefs knifeChestnut mushrooms · 300 g

Slice the trimmed mushrooms about 5 mm thick.

1 minChopping board, Chefs knifeTrimmed chestnut mushrooms · step 16

Transfer the sliced mushrooms to a medium bowl.

Result · Sliced chestnut mushrooms · used in step 24

10sChestnut mushrooms bowl (medium bowl)Sliced chestnut mushrooms · step 17

Gather the parsley leaves and stalks together and chop them finely.

40sChopping board, Chefs knifeFlat-leaf parsley · 10 g

Scrape the chopped parsley into a small bowl and set aside.

Result · Finely chopped parsley · used in step 53

10sParsley bowl (small bowl)Finely chopped parsley · step 19

Finely grate the Parmesan into a small bowl.

Result · Grated parmesan · used in step 46

1 minGraterParmesan · 80 g

Pour the olive oil into a large wide frying pan.

5sLarge wide frying panExtra-virgin olive oil · 2 tbsp

Set the pan over a high heat until the oil is shimmering.

1 minLarge wide frying pan

Tip the sliced chestnut mushrooms into the hot oil in a single layer — do this in batches if the pan looks crowded.

10sLarge wide frying panSliced chestnut mushrooms · step 18

Fry the mushrooms without stirring for the first 2 minutes so they colour, then toss and cook for a further 3 minutes until golden all over and any liquid has evaporated.

5 minLarge wide frying pan, Wooden spoon

Add the chopped porcini to the pan and stir to combine.

10sLarge wide frying panRoughly chopped porcini · step 6

Stir-fry the two mushrooms together for 1 minute until everything smells fragrant and the porcini are heated through.

1 minLarge wide frying pan, Wooden spoon

Tip the sautéed mushrooms into a clean bowl and set aside, leaving the pan on the hob.

Result · Fully sautéed mushrooms · used in step 42

15sSautéed mushrooms bowl (medium bowl)Fully sautéed mushrooms · step 27

Add the remaining olive oil to the same pan.

5sLarge wide frying panExtra-virgin olive oil · 1 tbsp

Add half the butter to the pan alongside the oil.

5sLarge wide frying panUnsalted butter · 20 g

Set the pan over a medium heat and let the butter melt and foam, swirling the pan gently.

1 minLarge wide frying pan

Tip the finely chopped onion into the foaming butter and oil.

10sLarge wide frying panFinely chopped white onion · step 12

Sweat the onion over a medium-low heat, stirring regularly, for about 8 minutes until it is completely soft, translucent, and without colour.

8 minLarge wide frying pan, Wooden spoon

Add the finely chopped garlic to the softened onion.

10sLarge wide frying panFinely chopped garlic · step 15

Stir the garlic into the onion and cook for 1 minute until fragrant but not coloured.

1 minLarge wide frying pan, Wooden spoon

Pour the arborio rice into the pan.

10sLarge wide frying panArborio rice · 320 g

Stir the rice constantly over a medium heat for 2 minutes until every grain is coated in fat and the edges turn translucent.

2 minLarge wide frying pan, Wooden spoon

Pour the white wine into the pan — it will sizzle immediately.

10sLarge wide frying panDry white wine · 150 ml

Stir continuously until the wine has been completely absorbed by the rice and the pan looks almost dry.

2 minLarge wide frying pan, Wooden spoon

Add one ladleful of hot mushroom stock to the rice and stir.

30sLarge wide frying pan, LadleHot mushroom stock · step 9

20 minLarge wide frying pan, Wooden spoon

Fold the reserved sautéed mushrooms into the risotto.

10sLarge wide frying panFully sautéed mushrooms · step 28

Stir gently over a low heat for 1 minute to warm the mushrooms through and let their flavour meld into the rice.

1 minLarge wide frying pan, Wooden spoon

Pull the pan off the heat so the risotto stops cooking before you add the butter and cheese.

5sLarge wide frying pan

Drop the remaining cold butter into the risotto.

5sLarge wide frying panUnsalted butter · 20 g

Add the grated Parmesan to the pan.

10sLarge wide frying panGrated parmesan · step 21

Beat the butter and Parmesan vigorously into the risotto with a wooden spoon for about 1 minute — the risotto should become glossy and bound together, flowing like lava.

1 minLarge wide frying pan, Wooden spoon

Add a pinch of salt to the risotto.

5sLarge wide frying panSalt · 1 pinch

Add a pinch of freshly ground black pepper.

5sLarge wide frying panGround black pepper · 1 pinch

Give the risotto one final stir to distribute the seasoning evenly.

15sLarge wide frying pan, Wooden spoon

Let the risotto rest in the pan for 1 minute — it will loosen slightly and become even more fluid.

1 minLarge wide frying pan

Ladle the risotto into 4 warm wide plates, spreading it gently so it settles into a thin, flowing mound.

30sWide plate, LadleRested mushroom risotto · step 51

Scatter the finely chopped parsley over each plate to finish.

Result · Mushroom Risotto

15sWide plateFinely chopped parsley · step 20

Printed 26 September 2026