Mushroom risotto
A creamy and flavourful risotto with mushrooms, white wine and parmesan. Perfect for a cosy dinner where a few good ingredients take centre stage.
There is something special about a good risotto. The gentle cooking, the small additions of stock and the creamy consistency make the dish both simple and elegant. When risotto rice, white wine, parmesan and mushrooms come together, you get a rich, rounded flavour that feels both suitable for everyday meals and a little luxurious.
Mushroom risotto is a classic that works equally well as a warm everyday meal and as a dinner when you want to serve something that feels a little more special. The fried mushrooms add depth and umami, while parmesan adds saltiness, creaminess and richness. It is exactly the kind of dish where a few good ingredients really get to shine.
To make preparation extra easy, a spacious sauté pot is ideal for the risotto itself, as it gives you plenty of room to stir and add stock a little at a time. For the mushrooms, a sauté pan is perfect for browning them well and developing plenty of flavour before folding them into the risotto.
Mushroom risotto recipe
Serves: 4
Preparation: 10 min.
Cooking: 25 min.
Ingredients
- 400 g risotto rice
- 2 small onions
- 2 cloves of garlic
- 25 g butter
- 2 tbsp olive oil
- 4 dl white wine
- 1 l beef stock
- 100 g shaved Parmigiano Reggiano
- 250 g mixed mushrooms
Method
- Finely chop the onions and garlic. Heat the butter and olive oil in a pot, and sauté the onions and garlic over medium heat until the onions are translucent.
- Add the risotto rice and fry for about 1 minute, stirring.
- Pour the white wine into the pot and stir well. Let the wine reduce until it has almost been absorbed by the rice.
- Turn down the heat and add a little stock at a time. Let the rice absorb the liquid before adding more. Continue like this for about 15-20 minutes, until the risotto is creamy and the rice is tender with a slightly firm centre.
- Meanwhile, clean the mushrooms and cut them into bite-sized pieces.
- Fry the mushrooms in a dry pan until they brown and release their liquid.
- Remove the pot from the heat and stir the fried mushrooms and parmesan into the risotto.
- Serve immediately with bread and extra parmesan.
Tip for an extra creamy risotto
Stir regularly during cooking and add the stock a little at a time. This helps the rice release starch and gives the risotto its classic, silky consistency.
When frying the mushrooms, it helps to give them plenty of space in the pan and let them brown before stirring too much. This gives the finished mushroom risotto a deeper flavour and a better texture.
Serving
Serve the risotto immediately, while it is still warm and creamy. It tastes lovely as it is, but can also be served with a piece of good bread and a little extra parmesan at the table.
To make the dish look a little more inviting, you can top it with freshly ground pepper, a few extra fried mushrooms and a little finely chopped parsley. This adds both more flavour and a more attractive appearance on the plate.
It is a dish that shows how much flavour you can get from a few good ingredients. The combination of mushrooms, white wine and parmesan makes this mushroom risotto a firm favourite when you want to make something simple but truly tasty.
