Mushroom Risotto

Although this might take a bit of supervision, this risotto is superbly easy to put together and just as tasty.

Preparation time: 10 minutes

Cooking time: 45 minutes

Mushroom Risotto - ingredients
Mushroom Risotto – ingredients


  • 300g risotto rice (I use arborio);
  • 400g mushrooms (I use a mix of a 250g punnet of closed cup mushrooms and a 150g punnet of wild mushrooms) – chopped into 1-2cm pieces;
  • 1 onion (medium) – diced;
  • 2 cloves of garlic;
  • 1 litre of chicken stock (I use 1 chick stock cube mixed into a litre of water, but if you want to buy pre-made stock that’s equally fine);
  • A handful of grated parmesan;
  • 125ml white wine (optional);
  • 1 tablespoon crème fraîche (optional, although I am somewhat biassed towards ‘mandatory’);
  • 1 tsp of thyme (dried of fresh is good);
  • a good pinch of salt;
  • a couple of turns of freshly ground pepper;
  • Olive oil;
  • A knob of butter.


  1. If you’re making the stock, put the kettle on to boil the water.
  2. Put a medium sized saucepan over a medium heat and add a knob of butter with a glug of olive oil, then add the chopped onions. Finely chop the garlic and add this too. I add a pinch of salt here to stop the onions burning. Leave to soften for a couple of minutes until they gone translucent.
  3. Add the risotto rice to the saucepan and leave to coat with the onions and oil for a couple of minutes.
  4. Meanwhile in a separate frying pan on a medium-high hear but in another knob of butter and glog of olive oil. Throw in half the mushrooms. I like to fry off half the mushrooms as well as putting half directly into the risotto for a greater variety of texture and flavour.
  5. Add the wine to the rice mix and leave to sizzle away for a couple of minutes until the alcohol evaporates.
  6. Lower the heat under the risotto to a simmer then, by the ladle, add the chicken stock. After each ladle, give the risotto a stir and leave the stock to be absorbed until before adding the next.
  7. Once you’ve added about half the stock, add the uncooked mushrooms and the thyme.
  8. When the fried mushrooms have taken a bit of colour turn off the heat. I add a bit of finely chopped chilli to them for some heat, but this is completely up to your own taste.
  9. Once the last of the stock has been absorbed add the fried mushrooms, crème fraîche and parmesan. Give it a good stir and it’s ready to serve.
Mushroom Risotto - fried mushrooms
Mushroom Risotto – fried mushrooms
Mushroom Risotto - serving
Mushroom Risotto – serving

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