Mushroom Risotto

RecipenKitchen Recipe 55 min · Serves 4 · Italian

Why make it A creamy, savoury risotto built on well-browned mushrooms, slow-stirred Arborio rice and a finish of butter and Parmesan. It is an easy way to make a weeknight dinner feel special.

You’ll need

Serves 4 1.2 l vegetable stock, kept hot 400 g button or cremini mushrooms, wiped clean and sliced 5… 2 tbsp olive oil 50 g butter, divided into two equal pieces 1 medium onion, very finely chopped 3 garlic cloves, minced 300 g Arborio rice (or other short-grain risotto rice) 1 tsp dried thyme + 5 more in the full recipe

1 Step 1 of 9 Pour the stock into a medium saucepan and bring it to a gentle simmer over low heat. Keep it hot on the back burner for the whole recipe, because cold stock slows the rice and makes it cook unevenly.

2 Step 2 of 9 Heat 1 tablespoon of the olive oil in your wide pan over high heat. Add half the mushrooms in a single layer and leave them alone for 2 minutes, then stir. Cook for about 5 minutes in total until deep golden brown and any liquid…

3 Step 3 of 9 Lower the heat to medium and add one piece of butter to the same pan. Add the onion with a pinch of the salt and cook, stirring, for about 5 minutes until soft and translucent but not coloured. Stir in the garlic and thyme and co…

4 Step 4 of 9 Add the rice and stir for 2 minutes so every grain is coated in butter. The edges of the grains should turn slightly translucent while the centres stay white.

5 Step 5 of 9 Pour in the lemon juice and stir until it has been absorbed, about 30 seconds. Add a ladleful of hot stock (about 150 ml) and stir gently until most of the liquid has been absorbed. The last 4 steps are in the full recipe.

Cook’s tip Brown the mushrooms in two batches. Crowding the pan makes them steam and turn grey instead of golden and savoury.

Mushroom Risotto

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