Creamy mushroom risotto
Golden mushrooms, a glass of white wine and plenty of parmesan. In the reel it looks like 30 seconds of stirring – here's everything that actually makes it creamy.
- Prep
- Cook
- Total
- Makes
- 4 servings
- Difficulty
- Easy
- Vegetarian
Why this recipe works
The mushrooms are browned separately in a very hot pan, so they get colour and flavour instead of steaming. The rice is toasted before any liquid goes in, and the stock is added warm, one ladle at a time – that slow release of starch is what makes risotto creamy without any cream.
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Ingredients
For the mushrooms
For the risotto
Equipment
Large wide pan, frying pan, small pot for the stock, ladle, wooden spoon.
Step by step
0 of 6 steps done-
Get everything ready
Chop the onion and garlic, slice the mushrooms and grate the parmesan. Bring the stock to a gentle simmer in a small pot and keep it on low heat the whole time.
Tip: Cold stock stops the rice cooking every time you add it – keeping it hot is the single most important trick.
-
Brown the mushrooms
Heat a frying pan until very hot, add the butter and mushrooms in one layer. Leave them alone for 2–3 minutes, then stir, add garlic and thyme, and cook until golden. Season and set aside.
Tip: Don’t crowd the pan. If they release water and go grey, the pan is too full – cook in two batches.
-
Soften the onion
In the wide pan, warm the olive oil over medium heat. Add the onion with a pinch of salt and cook, stirring, until soft and translucent.
Tip: You want it soft, not brown. Turn the heat down if it starts to colour.
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Toast the rice, add the wine
Add the rice and stir for about 2 minutes until the edges look translucent. Pour in the wine and stir until it has almost all been absorbed.
Tip: Listen for a light crackle when you toast – that’s when it’s ready for the wine.
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Add the stock, ladle by ladle
Add one ladle of hot stock and stir until mostly absorbed, then add the next. Keep going until the rice is soft with a slight bite in the middle. You may not need all the stock.
Tip: Stir often but not non-stop. Taste from 16 minutes on – every rice brand is a little different.
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Finish and rest
Take the pan off the heat. Beat in the cold butter and parmesan, cover and rest for 2 minutes. Fold in most of the mushrooms, season, and serve topped with the rest and some parsley.
Tip: It should flow slowly when you tilt the plate. Too thick? Stir in a splash of stock.
Swaps & variations
No wine? Use extra stock plus a squeeze of lemon at the end. Vegetarian: check your parmesan, or use a vegetarian hard cheese.
Storing & reheating
Keeps 2 days in the fridge. Reheat in a pan with a splash of stock or water and stir until creamy again.
Serve it with
A simple green salad and crusty bread.
Questions
Can I make it ahead?
Cook it to step 5 but stop about 5 minutes early, spread on a tray and chill. Finish in the pan with hot stock just before serving.
Which rice should I use?
Arborio is easiest to find; carnaroli is more forgiving and stays creamier. Normal long-grain rice won’t work.
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Creamy mushroom risotto
First, get everything ready
For servings
For the mushrooms
For the risotto
Get everything ready
Chop the onion and garlic, slice the mushrooms and grate the parmesan. Bring the stock to a gentle simmer in a small pot and keep it on low heat the whole time.
Tip: Cold stock stops the rice cooking every time you add it – keeping it hot is the single most important trick.
Brown the mushrooms
Heat a frying pan until very hot, add the butter and mushrooms in one layer. Leave them alone for 2–3 minutes, then stir, add garlic and thyme, and cook until golden. Season and set aside.
Tip: Don’t crowd the pan. If they release water and go grey, the pan is too full – cook in two batches.
Soften the onion
In the wide pan, warm the olive oil over medium heat. Add the onion with a pinch of salt and cook, stirring, until soft and translucent.
Tip: You want it soft, not brown. Turn the heat down if it starts to colour.
Toast the rice, add the wine
Add the rice and stir for about 2 minutes until the edges look translucent. Pour in the wine and stir until it has almost all been absorbed.
Tip: Listen for a light crackle when you toast – that’s when it’s ready for the wine.
Add the stock, ladle by ladle
Add one ladle of hot stock and stir until mostly absorbed, then add the next. Keep going until the rice is soft with a slight bite in the middle. You may not need all the stock.
Tip: Stir often but not non-stop. Taste from 16 minutes on – every rice brand is a little different.
Finish and rest
Take the pan off the heat. Beat in the cold butter and parmesan, cover and rest for 2 minutes. Fold in most of the mushrooms, season, and serve topped with the rest and some parsley.
Tip: It should flow slowly when you tilt the plate. Too thick? Stir in a splash of stock.
Enjoy!
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