A delicious Mushroom Risotto is easier than you might think! It is a classic Italian dish that everyone should learn how to make. A basic risotto recipe is a must in every cook’s repertoire and this one tastes great and is a good place to start. This mushroom risotto has been a staple of our weekly menu, so hearty, full of flavour and super simple too, plus it’s great for supper with friends and family as everyone loves risotto. So pour a glass of wine and sip while you stir until your risotto is creamy and al dente.
If you like a Risotto, try some of our favourites!
A delicious Mushroom Risotto is easier than you might think! It is a classic Italian dish that everyone should learn how to make. A basic risotto recipe is a must in every cook's repertoire and this one tastes great and is a good place to start.
- 2 tbsp dried porcini mushrooms
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 225g/8oz chestnut mushrooms, sliced
- 350g/12oz arborio rice
- 150ml/¼ pint dry white wine
- 1.2 litres/2 pints hot vegetable stock
- 2 tbsp chopped fresh flat leafed parsley
- ½ tsp dried or fresh thyme leaves
- 25g/1oz butter
- salt and freshly ground black pepper
- freshly grated Parmesan (or similar vegetarian hard cheese), to serve
Soak the porcini mushrooms in hot water for 10 minutes, then drain well.
Heat the oil in a large, heavy based saucepan and add the onion and garlic.
Fry over a gentle heat for 2-3 minutes, until softened.
Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
Stir in the rice and coat in the oil.
Pour in the wine and simmer, stirring, until the liquid has been absorbed.
Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed.
Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, thyme, butter and salt and pepper.
Serve with freshly grated Parmesan.
Never add cream to a Risotto - the creaminess will come from the starch released by the rice and is delicious
For a mushroom Risotto you can’t go wrong with a Chardonnay. We chose a Rod Easthope Gisborne Chardonnay 2016. Unlike the big and heavy Chardonnay of yesteryear, this Gisborne Chardonnay has bags of freshness and vitality, with white peach and brioche flavours. Available from Naked Wines.
Take advantage of our Naked Wines offer and get a healthy £75 off your first order –