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Creamy Mushroom Risotto

A restaurant-quality risotto you can make at home. The key is patience — add stock gradually and stir often for that perfect creamy texture.

Italiandinnervegetarian

Prep

10 min

Cook

35 min

Total

45 min

Servings

4

Difficulty

medium

Ingredients(10 items)

  • 🍚Rice300g arborio
  • 🍄Mushroom300g mixed
  • 🧅Onion1
  • 🧄Garlic2 cloves
  • 🥣Chicken Stock1 litre
  • 🧈Butter30g
  • 🧀Parmesan50g
  • 🫒Olive Oil1 tbsp
  • 🌿Fresh Thyme(optional)3 sprigs
  • 🧂Saltto taste

Method

  1. 1

    Heat stock in a saucepan and keep warm.

  2. 2

    Sauté diced onion and garlic in olive oil for 3 minutes.

  3. 3

    Add sliced mushrooms and cook for 5 minutes.

  4. 4

    Add rice and stir for 1 minute until coated.

  5. 5

    Add warm stock one ladle at a time, stirring constantly.

  6. 6

    Continue for 18-20 minutes until rice is creamy and al dente.

  7. 7

    Remove from heat, stir in butter and grated parmesan. Season and serve.