My Mushroom Risotto is simple to follow and so full of flavour. The flavour of the dried mushrooms in both the stock and the actual risotto takes it to a higher level. I have served this as a small portion for a starter or a larger portion as a main dish. This is a lovely vegetarian dish which even pure meat eaters will love. The porcini mushroom give a meaty aroma.

My Mushroom Risotto

A lovely recipe that produces a delicious meal every time.

4.87 from 44 votes

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Course: Main Dish, Starter

Cuisine: Italian

Keyword: Mushroom, Rice, Risotto, Stock, Vegetables, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 1244kcal

Ingredients

2.5 ltrs vegetable stock
50 g wild mushrooms dried
6 cloves garlic
3 sprigs thyme
250 g unsalted butter
2 large onions finely chopped
250 g button mushrooms sliced
350 g Arborio rice
400 g wild mushrooms
100 g Parmesan grated

Instructions

Making the Stock

In a saucepan, use your homemade chicken stock or make it per the cube instructions.
Add the dried mushrooms, 2cloves of garlic and a sprig of thyme and stir well.
Place the pan over a low heat and bring to a simmer.
keep simmering until needed. The mushrooms will absorb some of the stock.

Making the Risotto

Melt 125g of the butter in a saucepan but not browned.
Immediately add the chopped onion, garlic and the remaining sprigs of thyme.
Gently move the ingredients around the pan until the onions have soften in the butter.
Once the onions are translucent, add the sliced button mushrooms.
Cook over a gentle heat until the mushrooms.
When the mushrooms are browned, add the rice.
Stir the rice into the mixture until thoroughly mixed.
Using a slotted spoon to remove the garlic and sprig of thyme from the chicken stock.
Using a ladle add the stock to the rice little at a time and continue to stir.
Continue to cook the risotto for around 10 -15 minutes. The rice should be slightly al dente.
Add the wild mushrooms and dried mushrooms from the stock into the risotto mix.
Finally add the remaining butter and the grated parmesan cheese.
Taste and add more if needed.

Nutrition

My Mushroom Risotto