Delicious creamy mushroom risotto
International Recipes,  Italian Dishes,  Uncategorized,  Vegetarian

Creamy Mushroom Risotto

Autumn is in full swing now and that means it’s mushroom season! To me one of the most delicious dishes that you can cook with mushrooms is a creamy mushroom risotto! As I’m sure you know risotto comes from one of my favourite countries: Italy – from the northern region of Lombardy to be precise. There are countless versions of risotto but mushroom risotto is definitely my fave!

Easy mushroom risotto recipe

You can use whichever mushrooms you like for your risotto. I used Chanterelle mushrooms because they are a delicious seasonal wild mushroom. I combined them with Portobellini mushrooms which you can find all year round but you could use wild mushrooms only and replace them with something like Porcini mushrooms if you’d like to keep it ‘wild’. To enhance the earthy autumnal flavour even more I added a mix of dried wild mushrooms which you can find in most supermarkets. 

When it comes to vegetable stock I would recommend you make your own or to save time go for ready made stock that is available at Waitrose for example.


Mushroom Risotto

Course Main Course
Cuisine Italian
Keyword Italian, mushrooms, Rice, risotto, wild mushrooms
Prep Time 10 minutes
Cook Time 35 minutes
Making your own stock 50 minutes
Total Time 45 minutes

Ingredients

  • 1 cup risotto rice (200g)
  • 2 cups Portobello or Portobellini mushrooms (170g)
  • 1 cup Chanterelle mushrooms (80g)
  • 1 onion
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup double cream (150ml)
  • 1 cup parmesan (grated) (125g)
  • 1/4 to 1/2 tsp nutmeg
  • black pepper to taste
  • salt to taste
  • 3 cups vegetable stock (750ml)

If you make your own vegetable stock

  • 7 cups water
  • 1/4 celeriac
  • 2 carrots
  • 1 leek
  • 1 onion
  • 3 cloves garlic
  • 1 bay leaf
  • rosemary
  • thyme
  • black pepper
  • salt

Instructions

If you make your own vegetable stock

  1. Fry the roughly chopped celeriac, carrots, leek, onion, and garlic in some olive oil for about 5 minutes.

  2. Boil water in a kettle. The amount depends on the amount of stock you want to make, for this amount of veggies I usually use one kettle full which for me is 1.7 litres. Add the water to the veg.

  3. Add in herbs, pepper and salt and simmer for at least 45 minutes. You can let it cook for longer for a more concentrated stock.

  4. Filter the stock through a fine sigh. You can use it straight away, store it in a container in the fridge and use within a couple of days, or freeze it for later.

Soak the dried mushrooms and chop the veg

  1. Boil some water and cover the dried mushrooms with it. Let them soak for about 10 minutes.

  2. Finely chop the onion.

  3. Brush the mushrooms to remove any sand.

  4. Chop the Portobello or Portobellini mushrooms. If you’re using Portobellini mushrooms which are smaller you can cut them in half and then slice them. If you’re using Portobello mushrooms you might wanna chop them more finely to achieve the same size pieces.

  5. Grate the parmesan on the second finest setting.

  6. Squeeze the water out of the dried mushrooms. Don’t through away the mushroom water, you will use it later. Finely chop the re-moisturised mushrooms.

Gently fry the ingredients

  1. In a shallow pan melt the butter at medium heat. Add the olive oil so you can fry the ingredients at a high enough temperature without burning the butter.

  2. Add in the chopped onions and gently fry them for a few minutes. Next add the dried wild mushrooms and fry them for a bit before you add the rest of the mushrooms.

  3. Fry the Portobello mushrooms together with the onions and dried mushrooms for about 2 minutes, then add the Chanterelle mushrooms and fry everything for a further 2 minutes.

  4. Add the risotto rice and fry everything for about 5 minutes, constantly stirring.

Gradually add the vegetable stock

  1. Add one ladle of vegetable stock to the rice and mushrooms and reduce the heat to low. Stir well and stay near the hob to make sure the rice doesn’t burn or stick to the pan.

  2. Once the stock has been absorbed by the rice add another ladle of stock and stir well. Repeat this process until the rice is just cooked but not overcooked and mushy. You might not need all of the vegetable stock. Try the rice after adding 3 or 4 ladles of stock. When it is soft with a little bit bite in the centre don’t add anymore stock.

  3. Season with nutmeg, black pepper, and salt. Be careful not to add too much salt as the stock already contains salt.

  4. Filter the water you soaked the dried mushrooms in through a fine sigh and add it to the risotto.

  5. Transfer the cream into the risotto pan and stir until everything is well combined.

  6. Add in 3/4 of the grated parmesan, keep the rest to sprinkle over each plate once you served. Give it a quick stir and ready is your risotto. Buon appetito!

Ingredients (serving 2-3):

200g risotto rice (1 cup)

170g Portobello or Portobellini mushrooms (2 cups chopped)

80g Girolle/Chanterelle mushrooms (1 cup)

7g dried wild mushrooms (1/8 cup)

2 tbsp butter

2 tbsp olive oil

1 onion

150ml double cream (

125g real parmesan (1 cup grated)

1/4 to 1/2 tsp nutmeg

Black pepper to taste

Salt to taste

750ml vegetable stock (pre-made from the supermarket, or make your own)

If you make your own vegetable stock:

1/4 celeriac

2 carrots

1 leek

1 onion

3 garlic cloves

1 dried bay leaf

herbs like rosemary and thyme

black pepper

salt 

olive oil

water

 

Time:

(Make vegetable stock: 50 min)

Preparation: 10 min

Cooking: 35 min

Total: 45 min

Wild Mushroom Risotto

Instructions:

If you make your own vegetable stock:

It’s not really set in stone which ingredients to use for making vegetable stock. Common veggies are celeriac, carrots, leek, onion, and garlic but if you don’t have all of them feel free to substitute them with what you have. The same goes for herbs; bay leaves, rosemary and thyme are typical but use whatever you like. 

1. Fry the roughly chopped celeriac, carrots, leek, onion, and garlic in some olive oil for about 5 minutes.

2. Boil water in a kettle. The amount depends on the amount of stock you want to make, for this amount of veggies I usually use one kettle full which for me is 1.7 litres. Add the water to the veg.

3. Add in herbs, pepper and salt and simmer for at least 45 minutes. You can let it cook longer for a more concentrated stock.

4. Filter the stock through a fine sigh. You can use it straight away, store it in a container in the fridge and use within a couple of days, or freeze it for later.

Soak the dried mushrooms and chop the veg

1. Boil some water and cover the dried mushrooms with it. Let them soak for about 10 minutes.

2. Finely chop the onion.

3. Brush the mushrooms to remove any sand.

4. Chop the Portobello or Portobellini mushrooms. If you’re using Portobellini mushrooms which are smaller you can cut them in half and then slice them. If you’re using Portobello mushrooms you might wanna chop them more finely to achieve the same size pieces.

5. Grate the parmesan on the second finest setting.

6. Squeeze the water out of the dried mushrooms. Don’t through away the mushroom water, you will use it later. Finely chop the re-moisturised mushrooms.

Gently fry the ingredients

1. In a shallow pan melt the butter at medium heat. Add the olive oil so you can fry the ingredients at a high enough temperature without burning the butter.

2. Add in the chopped onions and gently fry them for a few minutes. Next add the dried wild mushrooms and fry them for a bit before you add the rest of the mushrooms.

3. Fry the Portobello mushrooms together with the onions and dried mushrooms for about 2 minutes, then add the Chanterelle mushrooms and fry everything for a further 2 minutes.

4. Add the risotto rice and fry everything for about 5 minutes, constantly stirring.

Gradually add the vegetable stock to the mushroom risotto

1. Add one ladle of vegetable stock to the rice and mushrooms and reduce the heat to low. Stir well and stay near the hob to make sure the rice doesn’t burn or stick to the pan.

2. Once the stock has been absorbed by the rice add another ladle of stock and stir well. Repeat this process until the rice is just cooked but not overcooked and mushy. You might not need all of the vegetable stock. Try the rice after adding 3 or 4 ladles of stock. When it is soft with a little bit bite in the centre don’t add anymore stock.

3. Season with nutmeg, black pepper, and salt. Be careful not to add too much salt as the stock already contains salt.

4. Filter the water you soaked the dried mushrooms in through a fine sigh and add it to the risotto. 

5. Transfer the cream into the risotto pan and stir until everything is well combined.

6. Add in 3/4 of the grated parmesan, keep the rest to sprinkle over each plate once you served. Give it a quick stir and ready is your risotto. Buon appetito!

Creamy mushroom risotto

I hope you enjoyed this! Let me know which mushrooms you used! Also feel free to comment with any questions.

You can print the printable recipe or pin your favourite image for later!

You can find more Italian recipes here. Thanks so much for stopping by!

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