About Recipe

This creamy mushroom risotto with parmesan is the perfect dinner treat during mushroom season. With only a few ingredients you can enjoy a restaurant worthy meal, from fridge to plate in 30 minutes, what’s not to like?

There are a few things to keep in mind when making risotto, the most important one being not to rush things. It definitely doesn’t take ages to make this mushroom risotto, but let the rice cook slowly and add the stock deciliter by deciliter. It will be worth it, trust me. The second thing to remember is to use good quality ingredients, you don’t need many and all the flavour is going to come from these few ingredients, so choose them wisely. A block of nice parmesan, flavoursome mushrooms (preferably straight from the woods), good quality stock and some decent wine (I used this one) will get you far. Finally, don’t overcook it! You want your risotto to have a slight bite to it, not be a mushy mess.

As your risotto rice will need a bit of tendering to, I suggest prepping as much of the other ingredients as you can. Clean and chop your mushrooms, grate your parmesan, prep your parsley. Where possible, I like to eliminate the risk of messing up the cooking process by staying one step ahead.

If you want to get your hands on more quick and simple recipes that will make you look like a star in the kitchen, I suggest checking out my pasta with creamy avocado pesto and crispy halloumi tacos.

  • Serves2
  • Prep15m
  • Cook30m
  • Difficulty6/10

ingredients

  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 dl/1.2 cups risotto rice (Arborio rice)
  • 2 dl/0.8 cups dry white wine
  • 2 vegetable stock pots or vegetable cubes
  • 10 dl/4 cups water
  • 2.5 dl parmesan cheese, grated
  • 300g baby chestnut mushrooms, cleaned and sliced
  • 2 tbsp olive oil
  • 3 tbsp butter
  • A handful of fresh parsley, chopped
  • Salt and pepper to taste

Directions

Start by chopping shallots and garlic.

In a small sauce pan, heat up water and vegetable stock pots/cubes. Let simmer on a low heat.

Clean and slice the mushrooms, grate parmesan and chop parsley. Put these ingredients to the side until it’s time to use them.

Heat up a medium size sauce pan with olive oil and slow fry shallots and garlic until soft, but not browned. Add the rice and fry until it goes shiny and clear before adding wine.

They key thing to a good risotto is to stir often and never leave it alone for too long.

Once the rice has absorbed the wine, add 4 dl/1.6 cups of the warm vegetable stock flavoured water (it is very important that the water is hot when added to the rice). Turn the heat down to a low simmer and give it a good stir. Once the stock has been absorbed, add another dl and repeat the procedure until the rice is soft with a slight bite to it. This will take about 20 minutes from start to finish. It should be

In a medium sized pan, fry the mushrooms on a medium heat until they have released most of their moisture. Add butter and fry until the mushrooms are slightly browned.

Once the risotto is cooked, add your fried mushrooms, grated parmesan and season with salt and pepper to taste.

Serve with a sprinkle of parsley and parmesan flakes.