Silken and deeply flavourful, this mushroom risotto is layered with a rich umami depth that feels both indulgent and comforting. Though elegant enough for a special table, it remains wonderfully simple to prepare in the quiet ease of your own kitchen.
Prepare
Cook
Serving
Ingredients
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6 cups rich bone broth (or a well-flavoured chicken stock)
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2 cups water
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2 teaspoons soy sauce, for depth
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15g dried porcini mushrooms, gently rinsed
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4 tablespoons unsalted butter
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2 tablespoons extra virgin olive oil
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2 medium onions, finely diced (approximately 2 cups)
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280g cremini mushrooms, finely chopped
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2 cloves garlic, delicately minced
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1½ cups Arborio rice
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¾ cup dry white wine (or dry vermouth)
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⅔ cup finely grated Parmesan cheese
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2 tablespoons fresh parsley, finely chopped
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Sea salt and freshly ground black pepper, to taste
Method
In a medium saucepan, bring the broth, water, and soy sauce to a gentle boil. Add the porcini mushrooms and allow them to simmer until tender, about 5–10 minutes. Lift them out, finely chop, and keep the broth at a soft, steady simmer.
In a large, heavy-based pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onions and cook slowly until softened and translucent, about 8 minutes, allowing their sweetness to develop without colour.
Stir in the cremini mushrooms, chopped porcini, and garlic. Sauté until tender and their moisture has fully evaporated, concentrating their flavour.
Add the Arborio rice, stirring to coat each grain in the buttered base, and toast gently for 2–3 minutes. Pour in the white wine and allow it to reduce until fully absorbed, leaving behind its delicate acidity.
Begin adding the hot broth, one ladle at a time, stirring with patience and intention. Allow each addition to be absorbed before introducing the next, gradually coaxing the rice to release its starch. Continue this slow process for around 30 minutes, until the grains are tender and the risotto achieves its signature, creamy consistency.
Finish by folding through the Parmesan and fresh parsley. Season carefully with salt and freshly ground black pepper, and serve immediately while warm and beautifully fluid.
Helpful Tips
- Take care not to overcook—the ideal risotto is softly creamy and flowing, with each grain retaining a delicate bite.
-
Keep the broth gently simmering throughout, ensuring each addition blends seamlessly and cooks the rice evenly.
-
Dry white vermouth may be used in place of wine, lending a subtle, aromatic depth.
-
Should the risotto begin to tighten, loosen it with an extra ladle of warm broth to restore its fluidity.
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Wild Mushroom Risotto
Ingredients
Method
-
In a medium saucepan, bring the broth, water, and soy sauce to a gentle boil. Add the porcini mushrooms and allow them to simmer until tender, about 5–10 minutes. Lift them out, finely chop, and keep the broth at a soft, steady simmer.
-
In a large, heavy-based pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the onions and cook slowly until softened and translucent, about 8 minutes, allowing their sweetness to develop without colour.
-
Stir in the cremini mushrooms, chopped porcini, and garlic. Sauté until tender and their moisture has fully evaporated, concentrating their flavour.
-
Add the Arborio rice, stirring to coat each grain in the buttered base, and toast gently for 2–3 minutes. Pour in the white wine and allow it to reduce until fully absorbed, leaving behind its delicate acidity.
-
Begin adding the hot broth, one ladle at a time, stirring with patience and intention. Allow each addition to be absorbed before introducing the next, gradually coaxing the rice to release its starch. Continue this slow process for around 30 minutes, until the grains are tender and the risotto achieves its signature, creamy consistency.
-
Finish by folding through the Parmesan and fresh parsley. Season carefully with salt and freshly ground black pepper, and serve immediately while warm and beautifully fluid.
Notes
- Take care not to overcook—the ideal risotto is softly creamy and flowing, with each grain retaining a delicate bite.
- Keep the broth gently simmering throughout, ensuring each addition blends seamlessly and cooks the rice evenly.
- Dry white vermouth may be used in place of wine, lending a subtle, aromatic depth.
- Should the risotto begin to tighten, loosen it with an extra ladle of warm broth to restore its fluidity.
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