This is a most beautiful risotto with the creaminess of mushrooms combined with the creaminess of a risotto. Mushroom Risotto is a perfect winter-time dish, a cold evening dish, a heater-on-high dish. It is a comfort dish, for when you need a little more love and support in your life. Really, it is divine. Who doesn’t like risotto?
While I specify button and oyster mushrooms, you can make this with any mix of mushrooms. Cut them to size accordingly.
Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.
If you are new to making risotto, read How to Make Risotto.
Try some other Risottos too: So Easy Tomato Risotto, Risotto with Radicchio, Beetroot Risotto, Three Cheese Risotto, Tomato Risotto, Beetroot Risotto with Pinot, Caramelised Pumpkin Risotto and Asparagus Risotto are some of our favourites.
Are you looking for Mushroom recipes? Try Pearl Mushrooms with Thyme, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushrooms Baked in Vine Leaves, French Mushrooms and Tomatoes, Adzuki Beans with Shiitake Mushrooms, and Mushroom and Carrot Salad with Mung Sprouts.
Risotto with Mushrooms
200g button mushrooms
150g oyster mushrooms (use shiitake if oyster mushrooms are not available)
3 Tblspn olive oil
2 Tblspn finely chopped onion
250g risotto rice – carnaroli, vialone nano or arborio rice
2 Tblspn vermouth, white wine or dry sherry
5 cups light vegetable stock or water, simmering
2 Tblspn finely chopped flat leafed parsley
sea salt and freshly ground black pepper
Wipe the button mushrooms and cut into quarters, and slice the oyster mushrooms in half lengthwise.
Heat the oil and butter in a heavy saucepan. Add the onion and sauté until translucent. Add the rice and stir to coat with the oil and butter. Stir for 2 minutes until you hear a cracking sound.
Add the vermouth, wine or dry sherry, and allow to evaporate, stirring all the time.
Now begin adding a ladleful of the stock at a time, and stir until it is absorbed and incorporated. Continue adding stock, a ladle at a time, stirring continuously, for 18 minutes.
Add the mushrooms and stir through the rice.
Taste the rice. If it is still hard and chalky, continue adding stock and cooking for another 2 minutes. By this time the rice will be al dente.
Leave the risotto with a slightly wet consistency, rather than dry. Remove from the heat and stir through the parsley.
Season with salt and pepper, stir, cover and rest for two minutes. Serve and enjoy!
recipe notes and alternatives
Add another knob of butter and gently stir it in before you cover the dish and rest it.
For deeper mushroom flavours, add half of the mushrooms to the pan after the onions and before the rice. Cook for a couple of minutes, and then continue as normal, adding a little more oil if required to toast the rice. Or add a couple of dried porcini and dried shiitake to your stock for extra depth of flavour.
I love a bit of chilli with this. Stir a little chilli paste into your stock, or slice a red chilli and cook it off with the onions.