Mushroom risotto
Italian
Mushroom risotto
Slow stirring, a pot of hot stock, and mushrooms browned harder than you think.
Before you cook
Risotto is northern Italian, from the Po valley, where short-grain rice is stirred with hot stock until it turns creamy without cream. Mushrooms are a common addition once the rice is underway. The stirring is the method. There is no shortcut that tastes the same.
- Serves
- 4
- Time
- 40 min
- Level
- Weeknight
- Energy
- 420kcal
- Vegetarian
Contains dairy.
Equipment
- Wide heavy pot
- Small saucepan for the stock
- Ladle
- Wooden spoon
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1757 kJ
- 420 kcal
- Protein
- 12 g
- Fat
- 14 g
- Carbohydrate
- 58 g
- Sugars
- 3 g
- Fibre
- 2 g
- Salt
- 1 g
- Sodium
- 400 mg
This batch, 4 servings, is about 7029 kJ (1680 kcal), with 12 g sugars and 4 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the stock and keep it at a low simmer.
- 02
Brown the mushrooms in the oil and half the butter over medium-high heat, in two batches if the pan is crowded, until they have colour. Season and set them aside.
- 03
In the same pan, melt the rest of the butter and cook the onion for 5 minutes. Add the garlic and rice and stir for 1 minute, until the grains look glassy.
- 04
Add the stock a ladle at a time, stirring often and waiting until each ladle is absorbed. It takes about 18 minutes. The rice should be tender with a little bite, and the risotto should slowly slump when you tilt the pan.
- 05
Stir in the mushrooms, parmesan, and thyme. Taste for salt and pepper. Rest for 1 minute, then serve.
Times are a guide. If it needs another minute, give it another minute.
To serve
In a warm bowl, as soon as it is ready. It waits for no one.
Keeping it
Cool the rice quickly and refrigerate it the same day. Eat it within 2 days. Reheat it with a splash of water until steaming. Do not leave cooked rice on the bench.
Leftovers
- Risotto cakes
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Mushroom risotto
Serves 4 · 40 min
Ingredients
- 350 g mushrooms, sliced
- 1 tbsp olive oil
- 30 g butter
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 300 g arborio rice
- 1000 ml chicken or vegetable stock, hot
- 40 g parmesan, finely grated
- thyme leaves, a small handful
Method
- Heat the stock and keep it at a low simmer.
- Brown the mushrooms in the oil and half the butter over medium-high heat, in two batches if the pan is crowded, until they have colour. Season and set them aside.
- In the same pan, melt the rest of the butter and cook the onion for 5 minutes. Add the garlic and rice and stir for 1 minute, until the grains look glassy.
- Add the stock a ladle at a time, stirring often and waiting until each ladle is absorbed. It takes about 18 minutes. The rice should be tender with a little bite, and the risotto should slowly slump when you tilt the pan.
- Stir in the mushrooms, parmesan, and thyme. Taste for salt and pepper. Rest for 1 minute, then serve.
To serve
In a warm bowl, as soon as it is ready. It waits for no one.
Keeping it
Cool the rice quickly and refrigerate it the same day. Eat it within 2 days. Reheat it with a splash of water until steaming. Do not leave cooked rice on the bench.