Mushroom risotto

Mushroom risotto

My Italian Kitchen
Chris Middleton

A risotto is one of the most traditional Italian dishes, but for some reason people find it difficult to make. It should be creamy, smooth and still have an al-dente bite to the rice. Mushroom risotto is my favourite, and I love using all different varieties of mushrooms when they are in season. You can use this base recipe for most risottos – just replace the mushrooms with your own flavour combinations!


Quantity Ingredient
6 dried porcini mushrooms
60ml extra-virgin olive oil
1 brown onion, finely chopped
3 garlic cloves, 2 chopped and 1 sliced
440g arborio rice
250ml white wine
1.5 litres Chicken stock, hot
250g mixed mushrooms, (such as portobello, button, pine)
sea salt flakes
30g salted butter
2-3 tablespoons parmigiano reggiano, grated


  1. Boil the kettle and pour the boiling water into a heatproof bowl with the dried porcini mushrooms to soak for about 10 minutes until they are soft. Drain but reserve the liquid as it has a beautiful porcini mushroom flavour. Roughly chop the mushrooms.
  2. Heat 2 tablespoons of the olive oil in a frying pan, add the onion, chopped garlic and rehydrated porcini mushrooms, and cook slowly over a low heat for approximately 10 minutes until both the onions and garlic are tender.
  3. Turn up the heat to medium, add the rice and stir until the rice begins to toast and becomes translucent, approximately 1–2 minutes.
  4. Add the wine to the rice and keep stirring until the rice absorbs all the wine.
  5. Turn down the heat to a simmer once all the wine has been absorbed, and then add the first ladle of hot stock to the rice. Continue stirring and once the rice has absorbed all the stock, add another ladleful of stock. Continue this process for approximately 20 minutes, or until the rice is cooked. It should be soft but still have a slight bite to it.
  6. Meanwhile, at the same time as the rice is cooking, heat a separate frying pan with 2 tablespoons of olive oil, and sauté the sliced garlic over a medium heat for a minute. Add the mixed mushrooms and sauté until almost cooked, about 5 minutes. Add a little of the porcini liquid for extra flavour. After about 15 minutes of cooking the risotto, add the mushrooms so they cook with the rice for the last 5 minutes of cooking time.
  7. Season to taste with sea salt and freshly ground black pepper, then add the butter and Parmigiano and continue to stir until all the butter has dissolved.
  8. Take off the heat, cover with a lid and leave for a few minutes. This makes the rice creamy, the way it should be served.


  • Making your own stock for risotto gives the end product a much better flavour. However, if you don’t have a lot of time you can always use packet stock.
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