Risotto with mushrooms

  • Yield : 2 plates
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 40m

Risotto with mushrooms
This is one of the most popular Italian rice dishes. Together with easily available button mushrooms, fresh Portobello or oyster mushrooms used in addition add more flavour to this dish.


Step 1

Put the stock in a pan, bring to boil and keep at a low simmer.

Step 2

Heat the olive oil and butter in a pan over low heat, add the chopped onions and fry until soft. Add the button mushrooms and cook for 5 minutes until they are soft and lightly browned.

Step 3

Add the washed rice and stir for a minute or two and add one r two ladles of stock till the rice is just immersed in it. Stir continuously over the heat, adding stock a ladleful at a time as each addition gets soaked into the rice. After about 20 minutes, check the texture of the rice. It should be al-dente - tender but with a firm bite in the centre and the risotto should be moist. Put more stock in if it is not done.

Step 4

Remove the pan from the heat, add the parmesan and the butter and stir in well. Season to taste and serve.

My Notes
1. I like to set aside some of the mushrooms and cook them on a pan with some olive oil and seasoning. Then use this to dress each plate of risotto.

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