Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Stock
Mushrooms
Rice
Equipment
Two pans; ladle; wooden spoon; grater.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Warm the stock · About 5 min
- Heat 1200 ml vegetable stock in a saucepan and keep it hot at a gentle simmer.
Brown mushrooms · About 8 min
- Use a wide cooking pan to warm 20 ml olive oil. Cook 350 g mushrooms, sliced for 7–8 minutes; transfer to a plate.
Check: Moisture evaporates and edges turn golden.
Toast the rice · About 7 min
- Melt 30 g butter in the same pan. Cook 150 g onion, finely chopped for 5 minutes. Add 300 g arborio rice; stir for 2 minutes.
Add stock gradually · About 22 min
- Add one ladle of hot stock. Stir until mostly absorbed; repeat for 18–22 minutes. Taste the rice before using the last stock.
Check: The grains are tender with a slight bite and a creamy surrounding liquid.
Finish · About 3 min
- Stir in mushrooms, 60 g vegetarian hard cheese, grated, ½ tsp black pepper and 15 g parsley. Rest for 2 minutes; serve while loose and flowing.
Tips
- Keep the stock hot so each addition does not cool the rice.
- Add extra hot water if the rice is firm after using the stock.
Substitutions
- Use carnaroli rice instead of arborio.
- Use oil and a vegan cheese alternative for a vegan adaptation.
Storage
- Divide Mushroom risotto into small, shallow portions for cooling. Refrigerate Mushroom risotto promptly, ideally within one hour, and finish it within 24 hours.
- For Mushroom risotto, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Mushroom risotto while reheating and add a little water.
Make ahead
- Slice mushrooms and chop onion one day ahead.
- Cook risotto just before serving for its creamy texture.
FAQ
Can I use basmati rice?
It does not give the same creamy texture. Use a risotto rice.
Must I stir constantly?
Stir frequently and check that rice does not catch; constant vigorous beating is unnecessary.
Why is it stiff?
It thickens while standing. Loosen with a little hot stock before serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
