Mushroom Risotto
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.
Published 29 Sep 2026
Ingredients
Equipment: Wide heavy-based saucepan or deep frying pan, medium saucepan for stock, wooden spoon, ladle
Method
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.
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 has evaporated. Tip onto a plate and repeat with the remaining oil and mushrooms.
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 cook for 30 seconds until fragrant.
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.
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.
Keep adding stock one ladleful at a time, stirring often and waiting until each addition is mostly absorbed before adding the next. Keep the heat at a lively simmer. After about 15 minutes, stir in half of the browned mushrooms and the remaining salt.
Taste the rice. It is done when it is creamy and loose, and the grains are tender with a slight bite at the centre, usually after 18 to 20 minutes in total. If it is still firm, add another ladleful of stock and cook for a few more minutes. You may not need all of the stock.
Take the pan off the heat. Stir in the remaining butter, the Parmesan, the rest of the mushrooms and the black pepper. Cover and rest for 2 minutes, then stir vigorously for a few seconds. The risotto should flow slowly when you tilt the pan; loosen with a splash of hot stock if it looks stiff.
Season with more salt if needed, scatter over the parsley and serve straight away in warm shallow bowls with extra Parmesan.
Cooking tips
- Brown the mushrooms in two batches. Crowding the pan makes them steam and turn grey instead of golden and savoury.
- Do not rinse the rice. The surface starch is what gives risotto its creaminess.
- Stir often but not constantly; steady simmering and regular stirring matter more than speed.
- Risotto thickens quickly as it sits, so have your bowls warm and serve it as soon as it is ready.
Substitutions
- Arborio rice: use carnaroli, or short-grain sushi rice if risotto rice is not available. Reduce stock slightly and check the rice earlier.
- Vegetable stock: chicken stock works well, though the dish will no longer be vegetarian.
- Parmesan: use grated mature cheddar or any aged hard cheese.
- Button mushrooms: use a mix of oyster and cremini mushrooms for a fuller flavour, or add 10 g soaked dried porcini and their strained soaking liquid in place of some stock.
Serve with
Serve in warm shallow bowls with extra grated Parmesan and black pepper. A crisp green salad dressed with lemon and olive oil balances the richness, and grilled chicken or roasted tomatoes go well alongside.
Storage
Cool within 1 hour and refrigerate in an airtight container for up to 2 days. Rice should not be left at room temperature for long, so chill it promptly.
Reheating
Reheat in a pan over low heat with a splash of water or stock, stirring until steaming hot all the way through. Alternatively, shape cold leftovers into patties and pan-fry until crisp.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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