Mushroom Risotto


For the risotto:

  • 150g arborio (risotto) rice

  • 500ml vegetable stock, more if needed

  • ½ onion, finely diced

  • 5 button mushrooms, sliced

  • 1 tbsp balsamic vinegar

  • 3-4 tbsp mascarpone cheese

  • 100g whipping/double cream, additional if needed

  • Zest of 1 lemon

  • 50g unsalted butter

  • 50g grated parmesan cheese, extra for garnish

  • Olive oil

  • Salt and white/black pepper

  • Handful of fresh chives (optional), chopped

For the sautéed mushrooms:

  • 150g assorted mushrooms (your choice - enoki, shiitake, button, Swiss, portobello)

  • 1 tbsp minced garlic

  • 1 tbsp minced onion or shallot

  • 1 tbsp butter

  • 1 sprig of thyme/rosemary

  • Salt and white/black pepper

  • Key Equipment

  • Medium-large Pot

  • Ladle

  • Chopping board

  • Knife

  • Frying Pan


To make the risotto:

  1. Heat up your stock in a pot (and dilute stock cubes if using them), and keep warm, just under the boiling point.

  2. Rinse the rice well under cold running water.

  3. Add some oil to a pot, warm over medium heat, then sauté the onions till they are translucent.

  4. Add the mushrooms, and cook for 4 minutes till golden brown, stirring occasionally.

  5. Add the rice. Mix well and lightly fry for 30 seconds.

  6. Add the splash of balsamic vinegar and deglaze pan - that means wash off the nice tasty bits from the pan!

  7. Now, add just enough stock to fully cover the rice, season with a pinch of salt, and simmer over medium heat. Stir occasionally so the rice does not burn or stick to the bottom of the pan.

  8. Once the stock has evaporated, add some more stock to cover the rice again. Repeat this process of adding stock and simmering till dry until the rice is perfectly ‘al dente’ (not crunchy/hard, but not mushy either).

  9. Add cream and allow to simmer gently until the cream is mixed through and absorbed by the rice.

  10. Remove from the heat, and mix in the mascarpone, lemon zest and parmesan cheese. Season with salt and pepper to taste. Garnish with fresh chives if desired.

To make the mushrooms:

  1. Heat a frying pan over high heat. Add a good splash of olive oil, then gently place mushrooms inside pan. Sauté till golden brown, mixing regularly.

  2. Add the garlic, shallots and butter, mix well, and cook for a further 2 minutes.

  3. Season with salt and pepper to taste (keeping in mind how salty/peppery your risotto may already be).

  4. Place risotto on a plate or bowl. Garnish with mushrooms and herbs if using.

Recent Posts

See All