Mushroom Risotto

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0:50

Serves 4

Easy

A classic main dish for a reason, our mushroom risotto is rich, creamy and made with a splash of white wine, fresh herbs and Parmesan cheese for an indulgent taste and texture.

Choose your favourite mushrooms, although we love using a variety of mushrooms for an assortment of different flavours that balance well with the white wine and cheesy sauce.

Content image
Ingredients image

What you'll need...

  • 50g dried porcini mushrooms
  • 50g shiitake mushrooms, chopped
  • 100g chestnut mushrooms, chopped
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 300g risotto rice
  • 175ml white wine
  • 25g butter
  • 50g Parmesan, or a vegetarian alternative, freshly grated
  • Handful of parsley leaves, chopped

Method

  1. Put the dried porcini mushrooms into a large bowl and pour over enough boiling water to cover. Soak for 20 minutes, then drain the liquid into a new bowl. Crumble the vegetable stock cube into the mushroom liquid and mix, creating a stock. 

  2. Heat the olive oil in a shallow cast iron over medium heat. Add the onion and garlic cloves, and fry for 5 minutes or until soft. 

  3. Stir in the dried and chestnut mushrooms, seasoning with salt and pepper. Cook for 10 minutes or until the mushrooms have softened. 

  4. Add the risotto rice into the cast iron and cook for 2 minutes. Pour over the white wine and allow it to bubble until the alcohol evaporates. Tip in a quarter of the mushroom stock and leave to simmer, stirring often, until the rice has absorbed all the liquid. 

  1. Pour in another quarter of the mushroom stock, allowing it to simmer again while stirring occasionally. The risotto should start becoming tender, creamy and plump as it absorbs more liquid. Repeat again until all the stock has been absorbed. 

  2. If the rice is undercooked, add a splash of water. Take the cast iron off the heat and add the butter and sprinkle over with some Parmesan cheese. Top with the parsley leaves. 

  3. Cover with the cast iron lid and leave to sit for a few minutes, so the risotto rice can absorb any excess liquid and moisture. Give the risotto a final stir before spooning into bowls. Scatter each bowl with the remaining Parmesan cheese and any leftover parsley. 

Shop the tools you will need

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Cast Iron Handle Cover Set

2 Piece Casserole Dish

£9

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Cast Iron Casserole Dish

28cm / 3.9L Shallow Graduated Green

£65

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Cast Iron Casserole Dish

28cm / 3.9L Shallow Graduated Grey

£65

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