Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 500 g carnaroli rice; 50 g butter, to start; 10 ml extra virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 100 g mushrooms, finely sliced; 100 ml dry white wine; 2 liters chicken stock; 100 g butter, to finish; 100 g parmigiano-reggiano cheese, finely grated; sea salt (to season)

Servings: persons

500 g carnaroli rice
50 g butter, to start
10 ml extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
100 g mushrooms, finely sliced
100 ml dry white wine
2 liters chicken stock
100 g butter, to finish
100 g parmigiano-reggiano cheese, finely grated
sea salt (to season)

1
In a large pan heat butter and oil, add onions and saute until transparent.
2
Add garlic and mushrooms.
3
Add rice and stir until transparent.
4
Add wine, allowing it to evaporate.
5
Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
6
Keep adding stock, a little at a time, until rice is almost cooked.
7
Remove from heat, season and finish with butter and parmesan.
8
Rest it for five minutes with the lid on, then serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g carnaroli rice, 50 g butter, to start, 10 ml extra virgin olive oil, 1 onion, finely chopped, and more.

Yes, Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Risotto

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