Italian-inspired · Meat-free
Mushroom and Parmesan risotto
Creamy risotto comes from rice, warm stock and attentive stirring. Brown the mushrooms separately first: this builds flavour and prevents their moisture from making the rice watery.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Keep the stock warm in a separate pan. Slice the mushrooms and brown them in one tablespoon of the oil, in two batches if needed, for 6–8 minutes. Set aside.
- 02
Soften the finely chopped onion in the remaining oil for 5 minutes. Add the garlic and rice, and stir for 2 minutes.
- 03
Pour in the wine and cook until most of the liquid has evaporated. Add a ladleful of warm stock. Stir often, adding the next ladleful when the previous one is mostly absorbed.
- 04
After 12 minutes, return most of the mushrooms to the pan. Continue adding stock for another 5–8 minutes, until the rice is tender with a slight bite in the centre. You may not need all the stock.
- 05
Remove from the heat and stir in the butter and Parmesan. Cover for 2 minutes, then adjust the salt and pepper. Add a little stock if the risotto does not flow off a spoon. Serve immediately with the remaining mushrooms and parsley.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A lightly oaked or unoaked Chardonnay, or a lighter Pinot Noir. The first complements the creamy texture; the second suits the earthy mushrooms.