This mushroom risotto is sure to become a new favourite recipe! The earthy taste of several different mushrooms brings this risotto alive. It’s a perfect meal on its own or served with salad or green vegetables.
If you’re looking for even more risotto recipes, see this collection of our favourite risotto recipes. It includes traditional stovetop recipes, as well as those baked in the oven.
Ingredients
Method
Make the classic risotto: Place stock in a medium saucepan; bring to the boil over high heat. Reduce heat to low; cover and keep at a gentle simmer. Heat the oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Increase heat to high, add rice; cook, stirring, for 3 minutes or until coated well in the oil mixture. Add wine; cook for 1 minute or until wine has evaporated. Reduce heat to low-medium, add 1 cup hot stock; cook, stirring frequently, until the stock is absorbed. Continue adding more stock, 1 cup at a time, stirring, until absorbed between additions. The rice will take approximately 25 minutes to cook; it is cooked when it still has just a slight bite. Stir in parmesan and lemon juice; season to taste.
Meanwhile, make the mushroom mixture: Rehydrate porcini in a small bowl with 1/2 cup (125ml) boiling water for 5 minutes. Strain through a fine sieve over a bowl; reserve soaking water and finely chop porcini. Heat the oil in a large frying pan over medium-high heat; cook fresh mushrooms, chopped porcini, soaking liquid and thyme, in batches, stirring occasionally, for 5 minutes or until browned.
Stir half the mushroom mixture into the just-cooked risotto.
Serve risotto topped with remaining mushroom mixture, extra parmesan and extra thyme sprigs, if you like.
Risotto rice varieties
Not sure which rice to use for risotto? Here is a breakdown of the common types available in Australia:
Arborio: the most widely available; produces a thicker, softer risotto but is less forgiving of overcooking.
Carnaroli: produces the creamiest of risottos and retains a little bite.
Vialone nano: from the Veneto region of Italy; a stubbier rice, traditionally used to make a looser style risotto that includes seafood.
More mushroom risotto recipes
Looking for more mushroom risotto recipe inspiration? Check out these marvellous mushroom risottos.
