🍚 Mushroom Risotto

Creamy, rich, and bursting with mushroom flavor — this classic Italian risotto combines fresh, dried, and wild mushrooms for depth and richness. Perfect as a main dish or elegant side.

🍚 Ingredients

• 1½ cups Arborio rice
• 7 oz white button or chestnut mushrooms
• 7 oz Portobello mushrooms
• 1.4 oz dried porcini mushrooms
• 3–4 tbsp olive oil
• 7 tbsp butter (5 tbsp + 2 tbsp to finish)
• ½ cup (120 ml) dry white wine
• ½ onion, finely chopped
• 2 garlic cloves, crushed
• 7–8 cups chicken or vegetable stock, warmed
• 1 tsp fresh thyme
• ½ cup grated parmesan cheese (plus extra for topping, optional)
• ¼ bunch parsley, finely chopped
• Salt, to taste
• Pepper, to taste

🥘 Directions

1. Prepare Stock – Heat chicken or vegetable stock over low heat.
2. Prep Mushrooms – Slice Portobello and chestnut mushrooms. Soak dried porcini in hot stock or water for 20 minutes; drain well, reserving soaking liquid.
3. Cook Mushrooms – In a large saucepan, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat. Stir in mushrooms and cook until soft (about 5 minutes). Add porcini and cook 2 minutes more. Remove mushrooms with their liquid and set aside.
4. Cook Base – In the same saucepan, heat 1–2 tbsp olive oil and 1 tbsp butter. Add onion and garlic; sauté for 2 minutes. Stir in rice, coating with oil, and cook for 2 minutes.
5. Add Wine & Stock – Pour in wine and stir until absorbed. Add stock ½ cup at a time, stirring constantly until absorbed before adding more. Add porcini soaking liquid during this process.
6. Combine – After 14–16 minutes, stir in cooked mushrooms. Continue adding stock until rice is al dente (about 20 minutes total).
7. Finish – Turn off heat. Stir in parmesan, remaining 2 tbsp butter,