Creamy Mushroom Risotto
A rich, comforting classic made simple. Earthy mushrooms, creamy texture, unforgettable flavor.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
- Difficulty
- Easy
Featured Method
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Step 1 of 6
Keep the stock at a gentle simmer in a small pan.
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Step 2 of 6
Heat 2 tablespoons of oil in a wide pan over high heat. Fry the mushrooms in two batches until golden and any liquid has evaporated. Season and set aside.
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Step 3 of 6
Lower the heat, add the remaining oil, the onion and a pinch of salt. Cook gently for 6 minutes, then add the garlic and rice and stir for a minute until the grains look glossy.
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Step 4 of 6
Pour in the wine and stir until absorbed. Add the stock a ladleful at a time, stirring often and waiting until each addition is absorbed before the next. This takes about 18 minutes; the rice should be tender with a slight bite.
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Step 5 of 6
Stir in most of the mushrooms, the Parmesan and butter. Take off the heat, cover and rest for 2 minutes.
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Step 6 of 6
Serve topped with the remaining mushrooms, parsley and extra Parmesan.
Notes from the kitchen
A few drops of truffle oil at the end are not necessary, but nobody has ever complained.
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