Classic mushroom risotto recipe

We’ve been making mushroom risotto for so long we can’t remember where we got the recipe from. It’s easy, tasty and apart from the mushrooms consists of ingredients you’ve probably already got in the fridge and cupboards.

This one is definitely one for the mental scrapbook of things you can cook off the top of your head.

Once you’ve got it memorised, you can mess with it. For example, we like subbing out the mushrooms with chopped asparagus, and we’ve also added bacon and chicken to it on different occasions. Or to double veggie it, give it some green with load of baby spinach leaves.

Anyway, here’s the basics:


Serves 2
A big wodge of butter (you can use olive oil instead; butter tastes a bit richer)
1 small onion
1 garlic clove
1 small mug of risotto ‘arborio’ rice
1 glass of white wine
about 400ml of vegetable or chicken stock
1 serving spoon of grated parmesan cheese

How to

Put a pan on a low heat. Melt the butter slowly (or if you’re using oil, warm it up).

While that’s melting, chop the onion up. Put it in the pan, hopefully to a gentle sizzling sound.

Season with a good pinch of salt.

Crush the garlic clove into the pan and cook until the onions for 6 minutes or so.

Add the rice to the pan and stir fry, making sure it doesn’t burn to the bottom. You might need to add more oil/butter. Cook the rice like this for about 4 minutes.

Increase the heat slightly and pour in a glass of white wine. You want the pan hot enough so that the wine sizzles and bubbles. Then turn the heat down low again.

Cook until the wine is largely reduced. Stir often, but don’t forget to boil the kettle and make your stock.

When the pan isn’t quite dry, add a couple of big sploshes of stock.

Now it’s a question of keeping an eye on it, stirring it, and tasting it. Don’t let it dry out – add stock as and when you need to.

It’ll take between 15 and 20 minutes from when you start with the stock. So give it a taste after 15 to see if the rice is done. Add salt and pepper here until your tastebuds sing their approval.

When you’re happy that the rice is soft enough, stir in the large serving spoon of cheese.

There you go. It’s ready eat it with some extra parmesan and black pepper (as if you are in a restaurant).

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