Mushroom Risotto

At the beginning of the year I think I made this about 3 times in one week. It's easy and aupwr satisfying on a cold winter day!


1 litre chicken or vegetable stock
  • 2 cup  mushrooms of your choice. I love to use shitake, cremini and portabello
  • 1/4 cup butter
  • 1 shalot finely chopped or half an onion
  • 1 celery stick, finely chopped
  • 1.5 cup risotto rice
  • 2tbs of white wine vinegar
  • 1.2 cup parmigiano regiano, grated, plus extra to serve
  • 1 tbsp olive oil
  • A small bunch of thyme, leaves picked
  • 2 garlic clove, peeled and finely chopped
  • A small bunch of flat-leaf parsley, roughly chopped
  • Juice of ½ lemon


1) Sautee mushrooms, onion, garlic for 5 minutes.
2) Add risotto rice and cook for another few minutes
3)Add 3 cups of broth and white wine vinegar.  Cook on medium heat for 25-30 min.(time may very stove to stove
4.Once risotto is cooked add butter, fresh time and squeeze risotto .Stir and let sit for 3 minutes
5) Top with cjeesc and yourbready to eat!!


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