Description
A luxuriously creamy and flavour-packed mushroom risotto, loaded with garlicky, buttery mushrooms stirred into the rice and generously piled on top—utterly mouthwatering and elegant enough for a dinner party.
Ingredients
500g (1 lb) mushrooms, sliced
250g (½ lb) mushrooms, quartered
3 tbsp butter, divided
2 tbsp olive oil
3 garlic cloves, minced (divided)
Salt and pepper, to taste
1 tbsp butter (for risotto)
2 eschalots or ½ onion, finely chopped
¼ cup dry white wine
1¼ cups Arborio rice
5 cups warm chicken stock
½ cup cream (optional)
2 tbsp butter (optional finish)
½ cup finely grated Parmesan cheese
Fresh parsley or chives, chopped (for garnish)
Extra freshly grated Parmesan (for serving)
Instructions
- Heat 1 tbsp olive oil and 1.5 tbsp butter in a large pot over high heat. Add half the sliced mushrooms and cook until golden (~4 min). Add half the garlic, salt, and pepper; cook for another 1.5 min. Remove from pot.
- Repeat with remaining mushrooms, garlic, salt, and pepper. Set aside.
- Reduce heat to medium. In the same pot, melt 1 tbsp butter. Sauté chopped onion and remaining garlic until translucent (~2 min).
- Add white wine and simmer until almost evaporated (~2 min), scraping the bottom of the pot.
- Stir in Arborio rice and cook for ~1 min until semi-translucent.
- Add 1½ cups warm chicken stock. Stir briefly, then leave until mostly absorbed (~3 min). Repeat with remaining stock, stirring occasionally, until rice is creamy and just tender (~10 min).
- Stir in cream and optional 2 tbsp butter for extra richness. Add Parmesan cheese, salt, and pepper to taste.
- Mix in half the mushrooms. Taste and adjust seasoning if needed.
- Reheat reserved mushrooms if desired. Serve risotto in bowls topped with remaining mushrooms, a drizzle of buttery juices, parsley, and extra Parmesan.
Notes
- Sauté mushrooms separately for maximum flavor and to avoid sogginess.
- Cream is optional—risotto is still creamy without it.
- Warm stock is preferred but room-temp works in a pinch.
- Add hot water if rice is still too firm after using all the stock.
- Use mixed mushrooms for more depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
