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Mushroom Risotto
Recipe video above. Creamy, comforting Mushroom Risotto fully loaded with garlicky, buttery mushrooms stirred through the risotto AND piled on top. Mouthwateringly delicious, cosy food that's elegant enough to serve at a dinner party. It takes time to make mushrooms golden brown, but it's worth every minute - it's amazing!!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●microwave
📝 Preparation Steps
1
Garlic Butter Mushrooms
(1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1))500g(1/2 lb) mushrooms (, quartered (Note 1))250gbutter1 tbsp(30g) butter (, optional (Note 4))2 tbsp
2
Add 1 tbsp oil and half the butter in a large heavy based pot over high heat (Note 5). Once melted, add half the mushrooms and cook until pretty golden brown (~⏱️ 4 min).
(1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1))500g(1/2 lb) mushrooms (, quartered (Note 1))250gbutter1 tbsp(30g) butter (, optional (Note 4))2 tbsp
3
Add 1/2 the garlic, 1/4 tsp each salt and pepper, then continue to cook until golden brown (~1.⏱️ 5 min). Then remove into bowl.
4
Repeat with remaining mushrooms, then remove.
5
Risotto
6
Turn heat down to medium. In the same pot, melt butter then add garlic and onion.
(1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1))500g(1/2 lb) mushrooms (, quartered (Note 1))250gbutter1 tbsp(30g) butter (, optional (Note 4))2 tbsp
7
Cook ⏱️ 2 minutes until onion is translucent but not golden.
8
Add wine and allow to simmer rapidly for ⏱️ 2 minutes, scraping the base of the pot, until mostly evaporated.
9
Add rice and stir for ⏱️ 1 minute until semi translucent.
10
Add about 1.5 cups of stock. Stir, then leave for ⏱️ 3 minutes, stirring just a few times, until mostly absorbed (~⏱️ 3 min).
11
Add about 1.5 cups stock, stir every now and then until mostly absorbed (~⏱️ 3 min) - no need to stir constantly. Repeat twice more until all stock used up, rice is just cooked but risotto still creamy and sloppy (~⏱️ 10 min, Note 6).
12
Finishes
13
Add cream and butter, stir vigorously to make creamy.
(1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1))500g(1/2 lb) mushrooms (, quartered (Note 1))250gbutter1 tbsp(30g) butter (, optional (Note 4))2 tbsp
14
Stir in parmesan, salt and pepper.
(1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1))500g(1/2 lb) mushrooms (, quartered (Note 1))250g(30g) butter (, optional (Note 4))2 tbspcup parmesan cheese (, finely grated)1/2Parmesan (, freshly grated)
15
Stir through half the mushrooms, then taste and add more salt and pepper if needed. Consistency should be creamy, not stodgy (Note 7).
16
Reheat remaining mushrooms (I microwave).
17
Spoon risotto into bowls, then top with reserved mushrooms (including a drizzle of buttery juices pooled in bowl!)
18
Garnish with parsley if using, and extra parmesan. Serve immediately!
(1 lb) mushrooms (, sliced 3 mm / 1/8" thick (Note 1))500g(1/2 lb) mushrooms (, quartered (Note 1))250g(30g) butter (, optional (Note 4))2 tbspcup parmesan cheese (, finely grated)1/2Parmesan (, freshly grated)
Nutrition Facts
calories
649 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
1285 mg
protein Content
21 g
cholesterol Content
80 mg
carbohydrate Content
63 g
saturated Fat Content
18 g
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