Mushroom Risotto
Mushroom Risotto—what can I say? It’s comfort food at its best! I love mushrooms in any form, but mushroom risotto has to be one of my absolute favourites. The way the mushrooms slowly sauté and caramelise with shallots and garlic, then gently simmer with risotto rice in a rich chicken and mushroom broth… it’s just magic. And to finish it off? A topping of crispy, golden mushrooms for extra texture and flavour. Hmmmmm.
The secret to a perfect risotto? Always use piping hot stock! This ensures the rice absorbs the flavours properly while keeping that signature creamy yet al dente texture.
For this version, I used oyster mushrooms from @plukcsafruittuin, a local farm that grows its own produce and supports organic farmers. I love knowing where my food comes from, and this year, I’m starting my own harvesting adventure—picking my own seasonal vegetables every week, discovering new ingredients, and bringing you along for the ride!
This creamy mushroom risotto is the perfect dish for a cozy night in, whether as a comforting main course or an elegant starter. Looking to keep it vegetarian? Just swap the chicken broth for vegetable stock, and you’ve got an equally delicious meat-free version!
Why You’ll Love This Recipe
✔️ Rich & Creamy – Classic risotto texture with deep umami mushroom flavours.
✔️ Caramelised Mushrooms – Adds a delicious, golden crispy finish on top.
✔️ Perfectly Balanced – Buttery, earthy, and packed with layers of flavour.
✔️ Easily Adaptable – Keep it vegetarian or add extra toppings like parmesan or herbs.
✔️ Comfort Food Favourite – A warm, satisfying meal for any occasion.
So, let’s get cooking! Here’s how to make Mushroom Risotto, a creamy, indulgent, and flavour-packed dish that never disappoints.
More risotto inspiration? What about Wild Garlic and Lemon Risotto, Courgette, Lemon, Leek, Mint & Wodka Risotto or Mushroom Risotto with Crispy Garlic, Mozzarella and Pesto.
Mushroom Risotto
(1 votes, average: 5.00 out of 5)
Loading...Indulge in Mushroom Risotto, a comforting dish with caramelized mushrooms and creamy texture that is simply delightful.
Ingredients
- 1 tbsp olive oil
- 1 knob of butter (leave out if keeping it vegan)
- 1 shallot, finely chopped
- 2-3 garlic cloves, minced
- 1 celery stalks, finely chopped
- 400 g mushrooms of choice (I used 150 g chestnut mushrooms and 250 g oyster mushrooms)
- 400 g risotto rice
- 150 ml white wine
- 1 liter stock (vegetable, chicken or mushroom)
- 15 g porcini mushrooms (see notes)
- 50 g parmesan cheese, finely grated
- Zest of half a lemon
- Small bunch fresh parsley, finely chopped
- Pepper & salt to taste
- A drizzle of olive oil to serve
Instructions
Heat the olive oil and butter in a large sauce pan and add the shallots and celery and a pinch of salt.
Sauté on medium heat until softened, ± 3 minutes, then add the garlic. Sauté for another 2 minutes.
Roughly slice the chestnut mushrooms and tear the oyster mushrooms into strips. (Optional: Set a small handful of the oyster mushrooms aside to cook separately for garnishing).
Add the rest of the mushrooms to the onion mix and spread out. Let it sauté in the pan for 3-4 minutes without moving it around too much.
Give it a stir and flip the mushrooms, sautéing them on the other side until browned, ± another 3-4 minutes.
Add the risotto rice and stir to coat it all in the oil. Let it sauté fir 1-2 minutes.
Deglaze the pan with the white wine and scrape all the goodness from the bottom of the pan.
Add a ladle of hot stock to the rice and stir, let it bubble away on medium heat until all the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is cooked through, this will take about 20-25 minutes.
If you've held back some mushrooms, this is the time to prepare them. Heat a tablespoon of olive oil and a knob of butter in a frying pan and add the mushrooms. Let it sauté in the pan for 3-4 minutes without moving it around too much. Give it a stir and flip the mushrooms, sautéing them on the other side until browned, ± another 3-4 minutes. Drain on a kitchen towel and set aside while you finish the risotto.
Just before serving add the parmesan cheese, the lemon zest and the parsley to the risotto and and mix it all through.
Taste and season with pepper and salt and a drizzle of olive oil over the top.
Serve with a fresh salad on the side (for example with this Lemon Vodka Vinaigrette salad)
Notes
Although porcini mushrooms give a great flavour to the mushroom stock no biggie if you can't find it. Either replace it with mushroom stock or just leave it out. It will still taste delicious!
