Recipe

Mushroom Risotto

Creamy Italian risotto with mixed mushrooms. Rich and aromatic.

Mushroom Risotto takes about 60 minutes and makes 4 servings. Each serving has 651 kcal.

Preparation
25 minutes
Cooking
35 minutes
Total time
60 minutes
Servings
4
Mushroom Risotto - finished dish

Nutrition per serving

Calories
651 kcal
Protein
19.3 g
Carbohydrates
76.9 g
Fat
27.5 g

Ingredients

  • Arborio or Carnaroli rice320 g
  • Mixed mushrooms (button, porcini, oyster)400 g
  • Mushroom or vegetable stock1.2 l
  • Red onion1 pc
  • Garlic2 cloves
  • White wine150 ml
  • Olive oil3 tbsp
  • Butter50 g
  • Parmesan80 g
  • Parsley2 tbsp
  • Salt1 pinch
  • Pepper1 pinch

Instructions

  1. 1

    Heat stock in a separate pot and keep at a gentle simmer. Clean mushrooms with a damp cloth - do not wash them.

    Tip: Hot stock is absorbed better by the rice when added.

  2. 2

    Slice mushrooms. Finely chop onion and garlic.

  3. 3

    In a large pan, heat olive oil and half the butter. Add mushrooms and sauté 5 minutes until they release moisture.

  4. 4

    Set aside one third of mushrooms for garnish. Add onion and garlic to the rest. Sauté 3 minutes.

  5. 5

    Add rice and stir so each grain is coated. Toast 1 minute.

  6. 6

    Add white wine and stir until alcohol evaporates - about 2 minutes.

  7. 7

    Add one ladle of hot stock. Stir until rice absorbs liquid. Repeat adding stock every 2-3 minutes for 18-20 minutes total.

    Tip: Risotto is done when rice is al dente - creamy with a slight bite in the center.

  8. 8

    Remove from heat. Stir in remaining butter and grated Parmesan. Season with salt and pepper. Rest 1 minute to “relax”.

Cooking methods

On the stove

The classic method. Medium-low heat on gas, adjusting the flame continuously as you add stock. Keep the stock pot warm on an adjacent burner. The visual flame feedback helps you fine-tune the constant heat adjustments risotto requires.

On induction

Level 5 for sautéing mushrooms, reduce to level 4 for the risotto phase. Keep stock warm on a second burner at level 2. Induction's quick response prevents sticking between stock additions, producing consistently creamy results.

Over an open fire

Challenging but achievable over hardwood embers. Use a wide, heavy-bottomed pan. Maintain heat from ash-covered coals rather than direct flames. Increase stirring frequency. The subtle smokiness adds a wonderful earthy dimension to the mushroom flavor.

Recipe questions

How long does this recipe take?
Plan for about 60 minutes from start to finish.
How many servings does this recipe make?
This recipe makes 4 servings.
Can I cook this recipe on induction?
Yes. Level 5 for sautéing mushrooms, reduce to level 4 for the risotto phase. Keep stock warm on a second burner at level 2. Induction's quick response prevents sticking between stock additions, producing consistently creamy results.
Can I cook this recipe over an open fire?
Yes. Challenging but achievable over hardwood embers. Use a wide, heavy-bottomed pan. Maintain heat from ash-covered coals rather than direct flames. Increase stirring frequency. The subtle smokiness adds a wonderful earthy dimension to the mushroom flavor.
Which dietary preferences does this recipe support?
This recipe is tagged: vegetarian.

In the app

Cooking the way it should feel

One step on screen, a timer that keeps going, and clear progress until the dish is done.

Step-by-step cooking screen in the First Bite app

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