A gently cooked risotto made from sautéed onions, garlic and thyme cooked together with fresh mushrooms, arborio rice, chicken stock, wine and parmesan. A comforting meal worth the extra time.
There's something deeply satisfying about tucking into a risotto you've made from scratch. Yes, a risotto requires a little extra time and love to make. But the results are well worth it. This tasty Mushroom Risotto has a lovely, deep flavour and a creamy texture. I made this with my Homemade Chicken Stock as I had some in the freezer. But feel free to use vegetable stock if you want to make this vegetarian.
Are you looking for a cheat's version of risotto? Check out my collection of baked risottos including Baked Chicken and Bacon Risotto, Baked Mushroom and Sausage Risotto and Baked Bacon and Butternut Risotto.
Or for something a little decadent, why not try my Fried Ham and Parmesan Risotto which is the foundation of my Arancini filled with Mozzarella.
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Ingredient notes:
- Rice: It's important to use arborio rice when making a risotto. This variety of rice is particularly starchy which adds to the creamy texture of the risotto.
- Mushrooms: Feel free to use your favourite variety including white, button, shitake, portobello or oyster mushrooms. Personally, I buy whichever type is on special.
- Wine: Wine adds a wonderful depth of flavour to a risotto. While the quantity of the alcohol will decrease with cooking, there may be a small amount left when the dish is ready. If you prefer, you can substitute this for more stock.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
In a large saucepan or frying pan, add the oil then sauté the onions for 5 minutes on a medium- heat until starting to soften. Add the garlic and thyme leaves and fry for one minute.
Add the mushrooms and cook, stirring for 5 minutes until they are starting to brown. Add the butter and rice and stir to toast the rice for 2 minutes.
Pour in the wine and keep stirring until the wine has evaporated. Add the chicken stock 1 cup at a time. Keep stirring and add more each time the liquid has absorbed. This will take about 20 minutes.
By the time the final cup of stock is added the rice should be just cooked and slightly chewy. Stir in the parmesan cheese and season to taste with salt and pepper.
Serve topped with extra thyme as a garnish. Add a drizzle of truffle oil if desired.
Recipe FAQs:
Because of its high starch content, arborio rice is the most commonly used rice for risotto. The starch helps to create a creamy texture, which is essential for a good risotto.
I often use the most affordable mushrooms like white or button mushrooms. For extra flavour or variety you could also try porcini, shiitake, or oyster mushrooms.
If you prefer not to use wine, you can substitute it with vegetable or chicken broth. Wine adds depth of flavour, but the risotto will still be delicious without it.
Storage:
Store any leftover mushroom risotto in an airtight container in the fridge for up to three days. To reheat, add a bit of broth or water and heat it slowly on the stovetop, stirring to restore its creamy texture.
Top tips:
- The trick to a good risotto is to keep stirring. This is what creates the creaminess in the rice.
- You can leave the wine out if you prefer.
- Chicken stock can be swapped for vegetable stock to make this vegetarian.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Mushroom Risotto
A tasty mushroom risotto made from sautéed onions, garlic and thyme cooked with mushrooms, arborio rice, wine, chicken stock and parmesan.
Ingredients
- 1 tsp oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp fresh thyme leaves
- 200g mushroom, sliced
- 2 Tbsp butter
- 1 ½ cups arborio rice
- ½ cup white wine
- 1L chicken stock*
- 40g parmesan, grated
- 1 tsp truffle oil, optional
Instructions
- In a large saucepan or frying pan, add the oil then sauté the onions for 5 minutes on a medium- heat until starting to soften. Add the garlic and thyme leaves and fry for one minute.
- Add the mushrooms and cook, stirring for 5 minutes until they are starting to brown. Add the butter and rice and stir to toast the rice for 2 minutes.
- Pour in the wine and keep stirring until the wine has evaporated.
- Add the chicken stock 1 cup at a time. Keep stirring and add more each time the liquid has absorbed. This will take about 20 minutes.
- By the time the final cup of stock is added the rice should be just cooked and slightly chewy. Stir in the parmesan cheese and season to taste with salt and pepper.
- Serve topped with extra thyme as a garnish. Add a drizzle of truffle oil if desired.
Notes
- The trick to a good risotto is to keep stirring, that is what creates the creaminess in the rice.
- You can leave the wine out if you prefer.
- Chicken stock can be swapped for vegetable stock to make this vegetarian.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 592mgCarbohydrates: 37gFiber: 2gSugar: 7gProtein: 12g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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