Mushroom Risotto |

Posted on

17 September 2012



Mushroom Risotto


2fl oz. olive oil
3 shallots or 1 onion finely chopped
7oz. sliced mushrooms – you can an array of different mushrooms or stick to one type
3fl oz. white wine – you can also use vermouth
6oz. risotto rice
48fl oz. – simmering
1.5oz. grated parmesan cheese
Salt and pepper to taste
Fresh parsley as garnish
Preparation Time


  • Sauté the shallots or onions and mushrooms in the olive oil until the onions are brown and the mushrooms are soft
  • Remove the vegetables from the pan leaving the oil and add the rice. Sauté the rice while stirring it until it is translucent
  • Add the vegetables and the white wine (which you should have warmed) to the rice and stir occasionally until the wine is absorbed
  • Add the hot stock a ladleful at a time and stir occasionally until the stock is absorbed by the rice
  • Once the rice is cooked remove it from the heat and stir in the parmesan cheese
  • Season to taste and garnish.
Cooks Note

Preparation time: 10 minutes; Cooking time: 30 – 40 minutes; Serves 4

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