How to make mushroom risotto
- 30g packet dried porcini mushrooms
- 50g butter
- 1tbsp light olive oil
- 1 onion, peeled and cut into thin wedges
- 250g chestnut mushrooms, sliced
- 1 clove garlic
- 250g risotto rice, eg, Arborio
- 100ml white wine
- Approx. 750ml hot vegetable stock
- Parmesan cheese, grated, for serving
- Black pepper
This delicious, easy recipe is so simple to make with our step-by-step guide. With a creamy, rich flavour throughout, this dish is perfect as a special mid-week meal or weekend treat for the whole family.
Risotto rice is cooked with stock, which should be added in stages. It’s usually a medium- or short-grain rice with a high starch content that absorbs liquid and releases starch to give a creaminess.
This recipe uses dried porcini mushrooms which have to be soaked first so they're extra soft and tender in the risotto. Sprinkle with Parmesan cheese to serve.
Triple tested in the Woman's Weekly kitchen, this recipe is foolproof and will make one delicious, thick and rich-in-flavour risotto over and over again.
Fancy trying out our traditional easy mushroom risotto recipe?