Creamy Mushroom Risotto
As the days get cooler, it’s time for comfort food – and nothing hits the spot like a warm, creamy mushroom risotto. This autumn favourite is surprisingly easy to master and makes the perfect cosy dinner.
Ingredients
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1 tbsp olive oil
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1 tbsp butter
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1 brown onion, finely chopped
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2 garlic cloves, minced
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400g mixed mushrooms (Swiss brown, button, or your favourite), sliced
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1 ½ cups arborio rice
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½ cup dry white wine (optional)
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5 cups hot vegetable or chicken stock
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½ cup grated parmesan cheese
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Salt and pepper to taste
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Extra butter for stirring in (optional)
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Fresh parsley, to serve
Method
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In a large, heavy-based pan, heat olive oil and butter over medium heat.
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Add onion and cook gently until soft (about 5 minutes). Stir in garlic and cook for another minute.
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Add mushrooms and cook until softened and lightly browned.
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Stir in the arborio rice and toast for 1–2 minutes until slightly translucent.
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Pour in the white wine (if using) and let it simmer until mostly absorbed.
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Add hot stock one ladle at a time, stirring gently and allowing each ladle to absorb before adding the next. This process will take around 20–25 minutes.
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Once the rice is tender and creamy, stir in parmesan cheese. For extra richness, add a knob of butter. Season with salt and pepper to taste.
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Serve warm, topped with chopped fresh parsley and more parmesan if desired.
Made In Tip:
Use a wide, heavy-bottomed pot or sauté pan from our premium cookware range to ensure even heat and a perfect risotto every time.
Serve with:
A crisp glass of white wine and a chunk of crusty bread – simple, satisfying, and so delicious.