Mushroom risotto

A slight variation on the basic white wine risotto.


Preparation time
20 minutes
Cooking time
40 minutes
Total time
1 hour
Serves 2 people



  1. Place the mushrooms in the boiling water and stand aside.
  2. Chop the onion and garlic.
  3. Add enough olive oil to the pot to cover the bottom, and then add the onion and garlic. Cover and sweat on a medium heat until the onions are translucent.
  4. Add the risotto rice, raising the heat briefly, and stir so that all the rice is coated in oil. Leave for a couple of minutes.
  5. Add the wine and stir. Wait until all the wine is absorbed.
  6. Reduce the heat to medium and start adding the vegetable stock, just enough at a time to moisten the rice, while stirring the rice well.
  7. Once all the stock is used up, continue by adding the liquid from the mushrooms.
  8. Turn the heat to low (or off) and add the mushrooms, grated cheese, salt, pepper and butter to taste.
David King
5th October 2012

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