Mushroom risotto is a rich and creamy dish and doesn't need to be complicated to be delicious. My mushroom risotto recipe uses simple ingredients and can be ready in less than 40 minutes.
Prepare your vegetable stock either by defrosting pre-made stock, mixing dried stock with boiling water, or pouring ready-made stock into a jug.
Grate the parmesan into a bowl.
Soak the dried mushrooms in two cups of boiling water for 30 minutes, then drain through a mesh. Make sure to keep the liquid as we'll add it to the veggie stock. Then chop the soaked mushrooms finely.
Clean and slice up the wild mushroom. Also mince the garlic and slice the onion.
Cook the Mushrooms
Place the mushroom liquid and veggie stock in a saucepan, then bring to a boil. Allow it to simmer while working on the next steps.
Heat half of the oil and butter into a large frying pan over high heat. Reduce the heat, then add the onion and pan-fry for 1-2 minutes until soft. Add the garlic, stir and fry for another minute.
Add all the mushrooms and cook for about 10-12 minutes until soft.
Add the wine, if using, and cook for another few minutes, until the liquid has evaporated. Remove the mushroom mixture from the pan and set aside while cooking the rice.
Cook the Rice
Heat the remaining butter and oil in the same pan you cooked the mushrooms in (no need to clean it). Then, add the risotto rice and stir until well-coated and slightly transparent – make sure it doesn't stick!
In small quantities, add the stock liquid to the rice – about ½ cup as you go. Cooking over a low to medium heat, stir consistently until all the liquid is absorbed, then repeat until all the stock has been used - adding about 1/2 cup or a few tablespoons every time. The risotto should have a creamy texture and the rice is tender to your liking (some like it al dente). This process can take up to 20 minutes so be patient.
Garnish and serve
Stir in all the mushrooms, then add the freshly grated Parmesan cheese. Season with salt, pepper, and fresh herbs.Serve sprinkled with fresh herbs and more parmesan in deep pasta bowls.
Notes
This mushroom risotto can be made ahead, though do not add the mushrooms and just cook the rice – otherwise, it will become soggy.Store: Allow the risotto to cool completely before placing it in an airtight container and leaving it in the fridge. It will keep for about a week or so.Freeze: Don't freeze risotto. The process of freezing ruins the texture of the grains of rice – it's much better to keep it in the fridge.Reheat: Place the risotto in a saucepan and add a cup of hot vegetable stock. Cook, stirring occasionally until the rice has become tender and warm.Check the blog post for serving suggestions and answers to top FAQs!