Riveted by Mushroom Risotto

mushroom risotto recipe
Risotto Mantecato Al Funghi Selvatici E Parmigiano (image courtesy of Chef Sudhir Nair, Executive Chef, The Westin Hyderabad Mindspace)

With its origins in Italy, risotto is a great main course dish that is filling and scrumptious. When you add mushrooms, you get the best mushroom risotto recipe that is made using the best quality mushrooms. Here are three ways of how to make mushroom risotto that includes an easy mushroom risotto recipe, simple mushroom risotto recipe and a traditional mushroom risotto recipe.

Mushroom Risotto Recipe (courtesy Riddhi Memaya, Riddhi’s Kitchen Stories)  


  • 2 cups Arborio rice
  • 2 cups button mushroom
  • ½ cup dried mushroom
  • 8 cups vegetable stock
  • A few sprigs of thyme
  • 1 handful of Parsley
  • 2 tbsp Olive oil
  • ½ cup grated Parmesan cheese
  • 120 grams butter
  • 100 grams fresh cream


  • Heat vegetable stock in a saucepan, leave on very low heat.
  • Chop the parsley, grate the cheese, dice up the brown or button mushrooms and keep aside. Add some hot vegetable stock to hydrate mushrooms, dice up once soft before using, keep aside
  • Place a heavy-based saucepan over low heat with olive oil and butter. Add grated garlic and sweat until soft.  Add the thyme, add the rice, and stir using a wooden spoon until the rice is nicely coated and starts to look translucent on the edges. 
  • Season with salt and pepper. Add the mushrooms. Add one cup of vegetable stock and continue stirring every minute or so.  Ensure the rice doesn’t stick to the bottom
  • When the liquid has reduced, add another cup, and repeat the process until stock is absorbed.  This takes approximately 20 minutes.
  • Add the chopped parsley.  Stir in butter, add the grated cheese, fresh cream and mix well and cover with a lid. Rest 3 to 5 minutes before serving. Once served, grate some fresh Parmesan cheese on top.

Mushroom Risotto Recipe (Chef Annamneedi Syamala Raju, Ironhill India)


  • 60 grams Arborio rice.
  • 100 grams Mushroom.
  • 15 ml olive oil
  • 3 grams chop onion
  • 2 grams chop garlic
  • 1 sprig thyme
  • 15 ml white wine
  • 350 ml veg stock
  • 30 grams butter
  • 10 grams grated parmesan cheese
  • 2 drop of truffle oil
  • 2 grams salt
  • 1 gram of black pepper crush


  • In a saucepan, warm the broth over low heat. Warm 5 ml olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about three minutes. Remove mushrooms and their liquid and set aside. And half of the mushrooms make a paste.
  • Add 10 ml olive oil to the skillet, and stir in the onion, garlic and thyme. Cook for one minute. Add rice, stirring to coat with oil, about two minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 100 ml broth to the rice and add mushroom paste and stir until the broth is absorbed. Continue adding broth, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.  If you want all cooked rice add some more stock.
  • Remove from heat, and stir in mushrooms, butter, parsley, parmesan and truffle oil. Season with salt and pepper to taste.

Mushroom Risotto Recipe (courtesy Chef Sudhir Nair, Executive Chef, The Westin Hyderabad Mindspace)


  • Dehydrated porcini mushrooms 10 grams
  • Virgin olive oil 10 ml
  • White onions, chopped 20 grams
  • Garlic cloves, sliced 02 nos
  • Button mushrooms, chopped 150 grams
  • Arborio white rice 100 grams
  • Dry white wine 60 ml
  • Unsalted butter 50 grams
  • Flat parsley leaves, chopped a few sprigs
  • Fresh thyme a sprig
  • Parmigiano Reggiano, freshly grated 50 grams
  • Salt to taste


  • Wash twice and soak the rice for 30 minutes and drain. Wash the porcini well once and soak in warm water until soft. Retain the water after soaking.
  • Heat Olive oil in a thick bottom pan. Add chopped onions and sliced garlic. When translucent add the chopped button mushrooms and 25 grams butter.
  • Chop the porcini mushroom and cook on a low flame. Add the soaked rice and lightly stir until all the grains are mixed well with the oil and mushrooms.
  • Now add the wine and let it soak in the rice on low heat. Keep stirring lightly. Now start adding the mushroom water part by part until the rice is cooked. Add seasoning and remaining butter and thyme. The rice should have a light bite to it.
  • Add 30 grams of cheese and mix. Serve hot garnished with remaining grated cheese and parsley.

Chef tips: The entire cooking to be done on a low flame in a thick bottom pan. Keep stirring and cleaning the sides of the vessel. Crushed black pepper can be used for seasoning or Cream can be added based on personal choice.

Nutrition Facts

Serving Size: 3/4 cup

  • 250 Cal
  • 34g Carbs
  • 10g Fat
  • 4g Protein


Why is risotto the death dish?

Risotto has been called the death dish on “Masterchef” as the staff could not enjoy the fine dining food, so they would create dishes that would look and taste as good but at a more affordable cost.

What is the secret to a good risotto?

Use cold stock in cooking and make the temperature of cooking not very high and importantly cook the rice till it is mushy and add the cheese in the end.

What type of grain is the most suitable for making a risotto style dish?

Any kind of short grain rice especially Arborio works well in any risotto as they have high starch content which absorbs lesser liquid giving the dish a stickier and compact risotto.

Which is healthier, risotto or rice?

Arborio is the short-grain rice used in risotto and is a good source of carbohydrates, has high protein content and is packed with vitamins and minerals.

What do you eat with risotto?

You can team a risotto with many other dishes. Beans, Ricotta, Crispy Chicken Thighs, Cooked Sausage, Fried or Poached Eggs or Seared Scallops work well as accompaniments.