Mushroom Risotto

Name: Mushroom Risotto
Yield: 4 servings
Ingredients: 10 g butter; 2 bananas shallots, finely chopped; 2 garlic cloves, finely chopped; 500 g mixed mushrooms; 200 g risotto rice; 200 ml white wine; 1 l chicken broth; 175 g cheddar cheese, grated; 2 tsp lemon zest; 100 ml double cream; 1 handful chopped fresh parsley; 1 tsp coarse salt; freshly ground pepper; 240 g bread

Risotto is one of the great Italian classics. We give you our take on a lovely mushroom risotto, where taste and texture come together to create a magical, savoury, and earthy union. It makes for a wonderful main course but can also be served as a starter or as a side to fish, poultry, or meat. All in all, this Italian classic is a well-rounded choice for dinner and one of a kind with umami from both mushrooms and cheese.

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Instructions

Step 1

Melt butter in a pan until golden and fry mushrooms, shallots, and garlic for approx. 2 minutes.

Step 2

Add rice, wine, and 300 ml of broth and let it simmer.

Step 3

Stir regularly and add more broth until you have a creamy consistency.

Step 4

Fold in the cheese and cream and let it melt while stirring.

Step 5

Add parsley, lemon zest, salt and pepper and adjust the seasoning if necessary. Serve immediately with bread.

Enjoy!

Questions about mushroom risotto

With our recipe for mushroom risotto, we guide you through each step so that you will end up with a creamy dish with a deliciously savoury, earthy mushroom flavour. Below you can find out more to help you succeed with this recipe. Continue reading to learn more!

What is mushroom risotto?

Mushroom risotto is a classic Italian dish made with risotto rice, broth, white wine, and mushrooms, as well as other add-ins depending on the recipe. Our ingredients for mushroom risotto also include double cream and cheese that melts perfectly when mixed into the warm risotto, giving the dish an extra creamy texture.

How to make mushroom risotto?

Make a simple mushroom risotto and fry mushrooms, shallots, and garlic in melted butter for about 2 minutes. Next, add rice, white wine, and 300 ml of chicken broth. Let everything simmer but remember to stir regularly. Keep adding more broth until the risotto has a creamy consistency. Fold in the cheese and cream and let it melt into the risotto while stirring. Lastly, add parsley, lemon zest, salt, and pepper. Serve immediately with bread.

Can you freeze mushroom risotto?

You can freeze mushroom risotto for up to 3 months as long as you make sure to prep it and, after thawing, reheat it properly. First, allow the risotto to cool for a couple of hours before portioning it into an airtight container or freezer bag. Be sure to squeeze out as much air as possible if you are using the latter. Finally, place the container or freezer bags carefully in the freezer. Freezing it will make the rice absorb too much water, making it too dense after thawing. So, the best way to reheat it is to put it in the oven for 15-20 minutes at 180°C – maybe even with some shredded cheese on top.

What to serve with mushroom risotto?

Mushroom risotto is a versatile dish that can be served as a starter, side dish, or main dish. It is delicious, filling, and savoury enough to be the main dish served with bread on the side. As a side, it pairs well with fried fish, roast chicken, roasted shrimp, crispy chicken thighs, or steamed vegetables.

How long does mushroom risotto last in the fridge?

A fresh mushroom risotto will last for about 3-5 days in the fridge. Transfer the risotto to an airtight container and refrigerate it. If you are unsure whether the dish has gone bad, look for changes in texture and colour. A risotto should have a creamy, smooth texture without any lumps while the colour depends on the ingredients used. But if it was initially creamy white and has turned yellow or brown, it is a sign that the risotto is starting to go bad.

Ingredients

Butter	10 g
Bananas shallots, finely chopped	2
Garlic cloves, finely chopped	2
Mixed mushrooms	500 g
Risotto rice	200 g
White wine	200 ml
Chicken broth	1 l
Cheddar cheese, grated	175 g
Lemon zest	2 tsp
Double cream	100 ml
Chopped fresh parsley	1 handful
Coarse salt	1 tsp
Freshly ground pepper

For serving

Bread	240 g

Classic mushroom risotto with white wine

Sometimes the simplest recipes are the best. This classic Italian mushroom risotto offers a perfect combination of rich and creamy flavours with cheese, mixed mushrooms, chicken broth, and cream. A big splash of white wine lends flavour to the risotto, while the acidity of the wine helps balance the richness of the classic dish. A bit of lemon zest and fresh parsley provide the dish with a subtle burst of freshness.

If you have not yet tried it before, it may seem a bit troublesome as it requires constant attention and stirring, but it will definitely be worth it, and if you follow the instructions given in the recipe, it is much easier than it may seem.

You should also have a look at some of our other amazing recipes, for example, a creamy mushroom sauce with chanterelles and cremini mushrooms, a chickpea curry with fried cheese, or an Indian-inspired cauliflower curry with curry paste and ginger.

Choose a flavourful mix of mushrooms

Risotto, at its core, is just rice and broth, making it a perfect blank slate for delicious flavours and aromas. Adding mushrooms to the mix is a great way to enhance the taste and flavour of the creamy dish. You can choose any mix of mushrooms as long as they are firm and smooth, but we have a few suggestions that might make it easier to find the right pick, whether you prefer a dried mushroom risotto or a wild mushroom risotto.

Portobello mushrooms bring a smoky and savoury flavour that creates an authentic experience straight from Italy. Chanterelle mushrooms stand out with their bright yellow colour and distinct flavour. Bursting with peppery and apricot notes, these mushrooms blend well with white wine. For a rich, smoky flavour, dried porcini is the best option. You will get a delicious porcini mushroom risotto with a slightly chewier texture and a deep, nutty aroma.

How to get the perfect consistency in risotto with mushrooms

The secret behind a creamy mushroom risotto is a rich and flavourful broth. As the rice is left to simmer with the chicken broth, it will slowly absorb the liquid and, thereby, the rich flavour from the broth. The dish achieves its creamy texture through constant stirring and gradually adding more broth to the rice once the liquid is absorbed. This allows the rice to release its starch slowly, creating a deliciously creamy consistency. 

Put a spin on a classic

A truffle mushroom risotto is an elegant take on the traditional classic guaranteed to impress. It is a really simple dish to throw together. Stick to the easy mushroom risotto recipe and add 2 tablespoons of truffle oil after adding the cheese and give the mixture a good stir. The truffle oil has an earthy, pungent taste that complements the mushrooms and gives the dish a rich boost. You can use either black or white truffle oil. For a more mellow taste with acidic and garlicky aromas, go with white truffle oil. If you prefer something a bit sweeter, black truffle oil is the best pick. Just make sure to use a high-quality one to make sure you get enough truffle flavour and a good flavour-and-oil ratio.

If you love bacon, you should try making bacon and mushroom risotto. It is just as scrumptious as the truffle version but with a little crunch. Simple fry small pieces of bacon and sprinkle the bits on top of the risotto. It adds a delicious crispness to each bite.

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