Risotto with mushrooms
Prep time
Cook time
Total time
A basic risotto served with creamy mushrooms. Adapted from Jamie Oliver's basic risotto recipe (http://www.jamieoliver.com/recipes/rice-recipes/a-basic-risotto-recipe)
Recipe type: Main
Serves: 6
  • 1 cup mixed mushrooms, roughly chopped
  • 2 tablespoons butter
  • 1 litre chicken or vegetable stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 stalks celery, finely chopped
  • 400 g risotto rice
  • 1 cup dry white wine
  • sea salt
  • freshly ground black pepper
  • 1 knob of butter
  • Approx 100g Parmesan cheese, freshly grated
  • ½ cup heavy cream
  1. Over medium-high heat, melt the butter and sauté the mushrooms until they are just starting to soften (about 5 minutes - you don't want them too soggy).
  2. Heat the chicken or vegetable stock over medium-high heat.
  3. In a separate pot, heat the olive oil and butter and over medium-high heat, sauté the onions, garlic and celery until softened but not coloured.
  4. Add the rice and stir thoroughly to coat all the rice with the onion sauté mixture.
  5. Add the wine and increase the heat
  6. Stir constantly until the wine has nearly evaporated, now lower the heat and add a ladleful of the hot stock.
  7. Turn down the heat so the mixture is just simmering.
  8. Stir the rice until the ladleful of stock is completely absorbed.
  9. Add the next ladleful and stir until it's completely absorbed into the rice mixture as well.
  10. Continue to add a ladleful of hot stock at a time until, stirring so the rice absorbs the liquid until you've used all the stock. This will take about 15 minutes.
  11. The rice will be cooked when it still has a slight "bite" when you bite into it. If you run out of stock before you feel the rice is cooked properly, you can add some boiling water (have a kettle on hand).
  12. Remove from the heat, add the butter and the parmesan.
  13. Season with salt and pepper to taste.
  14. Cover the pot and allow to sit while you prepare the mushrooms.
  15. Re-heat the mushrooms and slowly pour in the cream.
  16. Cook over medium heat until most of the liquid has evaporated. You're not looking to make a sauce, this just gives the mushrooms a creamy flavour.
  17. Once the cream has nearly evaporated, remove from the heat.
  18. Serve the risotto in shallow bowls and spoon the mushrooms over the risotto.
  19. Sprinkle with a little thyme to serve.
  20. Serve immediately.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2013/05/growing-my-own-mushrooms-from-box-to-bowl/