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Italian 35 min Medium
Mushroom Risotto
Creamy slow-stirred rice with earthy mushrooms.
Origin & Story
Risotto ai funghi comes from northern Italy, where short-grain rice is patiently stirred with stock until creamy. Mushrooms add a rich, earthy depth.
Main Spices & Their Role
Black pepper
Seasons the finished risotto.
Thyme
Complements the mushrooms.
Ingredients
- 1 cup arborio rice
- 200g mushrooms, sliced
- 1 onion, chopped
- 1 garlic clove
- 4 cups vegetable stock
- 2 tbsp butter or oil
- Parmesan
- Salt & pepper
Method
- 01
Saute onion, garlic and mushrooms in butter until soft.
- 02
Add the rice and toast for a minute.
- 03
Add hot stock a ladle at a time, stirring, until absorbed.
- 04
Continue until the rice is creamy and al dente (about 18 min).
- 05
Stir in parmesan, season and serve.
Veg & Vegan Alternatives
Vegetarian
Already vegetarian — use vegetable stock and a vegetarian hard cheese.
Vegan
Use olive oil instead of butter and swap the parmesan for nutritional yeast.