Mushroom risotto
Creamy risotto with mixed mushrooms, dried porcini, white wine and Parmesan. Comforting and worth the stirring.
- Prep
- 15 mins
- Cook
- 35 mins
- Total
- 50 mins
- Serves
- 4
- Difficulty
- Medium
- Cost
- Moderate
Recipe: Mushroom risotto
Mushroom risotto
Ingredients
For the risotto
- 15g dried porcini mushrooms
- 1.2l hot vegetable stock, check the label for allergens
- 2 tbsp olive oil
- 30g butter
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 300g chestnut or mixed mushrooms, sliced
- 300g risotto rice, arborio or carnaroli
- 125ml dry white wine, labelled vegetarian, or use extra stock
- 50g vegetarian Italian-style hard cheese, finely grated; or Parmesan if not cooking for vegetarians
- 2 tbsp flat-leaf parsley, chopped
- salt and black pepper, to taste
Kitchen kit
- Large heavy-based pan or deep sauté pan Search Amazon for sauté pan
- Wooden spoon Search Amazon for wooden spoon
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Method
-
Step 1: Soak the porcini
Soak the porcini in 200ml boiling water for 15 minutes. Lift out and chop, then strain the soaking liquid into the stock (leave behind any grit). Keep the stock hot over a low heat.
-
Step 2: Cook the mushrooms
Heat 1 tbsp oil and half the butter in a large pan and fry the fresh mushrooms over a high heat for 5 minutes until golden. Add the porcini and garlic for 1 minute, then tip onto a plate.
-
Step 3: Toast the rice
Add the remaining oil to the pan and cook the onion gently for 8 minutes until soft. Add the rice and stir for 1–2 minutes until the grains are coated and glassy at the edges. Pour in the wine and let it bubble away.
-
Step 4: Add the stock
Add the hot stock a ladleful at a time, stirring often and letting each addition be absorbed before adding the next. After 18–20 minutes the rice should be tender with a slight bite and the risotto loose and creamy (you may not need all the stock).
-
Step 5: Finish
Stir in the mushrooms, the remaining butter and the cheese. Cover and rest for 2 minutes, then season and scatter with parsley.
Tips
- The risotto should flow slowly when spooned onto a plate: add a final splash of stock if it is stiff.
- Rice leftovers should be cooled quickly and eaten within 1 day.
Storing & reheating
Cool rice quickly (spread it out), cover and refrigerate within 1 hour if possible and no more than 2; eat within 1 day and reheat only once until steaming hot.
Variations
- Leftover risotto can be shaped into arancini, coated in breadcrumbs and fried until hot right through.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/mushroom-risotto/ · Checked 17 October 2026
Questions people ask
Do I have to stir constantly?
No, but stir frequently. It releases starch and gives the creamy texture.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
