Mushroom Risotto

Mushroom Risotto

35 minutes
5 Serves

A creamy gourmet risotto that pairs beautifully with a glass of shiraz or chardonnay. 


  • 1.5 litres vegetable stock, bone broth, chicken stock or water
  • 2 tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 1\/2 cups arborio rice
  • 3 garlic cloves, finely sliced
  • 40g butter
  • 500g mixed mushrooms
  • 2 tbsp chopped flat-leaf parsley
  • 1 cup finely grated parmesan
  • 100g dried mushrooms


  1. Heat the stock in a medium saucepan over high heat until almost boiling. Remove from heat and pour over your dried mushrooms to rehydrate.
  2. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the onion and garlic, stirring, for 5 mins or until tender. Now add your mushrooms and cook for another 5 minutes on high heat until tender and cooked.
  3. Stir in and crack the rice until well coated, toasting for another 10 minutes until hot and fragrant.
  4. Once your rice is cracked, stir in mushroom stock. Add 1 ladleful of stock mixture and gently stir until the stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
  5. Take your risotto off the stove, stir in butter, parmesan and season with salt and pepper. Divide among plates and serve with extra cheese and mushrooms.