Creamy Mushroom Risotto

A comforting, velvety classic that comes together in under half an hour.

Total: 35 min
Hands-on: 25 min
Serves: 4
Level: Medium
Cuisine: Italian
Meal: dinner

vegetarian

Stirred to a creamy finish with toasted mushrooms and parmesan, this dependable risotto is the perfect vegetarian main. It is rich, savoury and incredibly easy to nail on your first try, provided you keep the stock hot and stir often.

Shopping list

300 g arborio rice
400 g mushrooms, mixed
750 ml vegetable stock
1 medium onion
2 garlic cloves
120 ml dry white wine
60 g parmesan, grated
40 g butter
2 tbsp olive oil
1 handful parsley

Ingredients

300 g arborio rice
400 g mushrooms mixed, sliced
750 ml vegetable stock hot
1 medium onion finely diced
2 cloves garlic minced
120 ml white wine dry
60 g parmesan cheese finely grated
40 g butter
2 tbsp olive oil
1 handful parsley chopped, for garnish

Method

Melt butter in a large heavy-based pan over medium heat, add oil, then cook the mushrooms in batches until golden. Set aside. Keep the stock hot in a separate pot.

5 min
Soften the onion in the same pan until translucent. Add garlic and cook for one minute until fragrant. Pour in the wine and stir until it evaporates completely.

3 min
Stir in the rice and toast for two minutes until the edges look opaque and translucent. This develops the starch for a creamy texture.

2 min
Add hot stock one ladle at a time, stirring often. Wait until each addition is nearly absorbed before adding more. Continue for about eighteen to twenty minutes.

Tip Keep the risotto loose and moving, not stiff.

18 min
When the rice is tender but still has a slight bite, fold in the cooked mushrooms and parmesan. Remove from heat and rest for two minutes while stirring.

4 min
Transfer to bowls, scatter with parsley, and serve immediately with extra parmesan on the side.

1 min

Chef's tips

Do not wash the rice; the surface starch is essential for creaminess.
If the risotto gets too thick, add a little hot stock; if too thin, simmer briefly uncovered.
Use a wide, heavy pan to distribute heat evenly.

Swap it

Wild mushrooms: Swapping standard button mushrooms for chestnut or wild varieties deepens the earthy flavour.
Vegetable base: Roast the mushrooms instead of pan-frying them for a smokier, caramelised profile.
White wine: Replace dry white wine with extra vegetable stock if you prefer an alcohol-free version.