Creamy Mushroom Risotto

There's something deeply comforting about a creamy mushroom risotto - it's rich, earthy, and luxuriously smooth.

This twist on a classic Italian dish transforms simple ingredients into a bowl of pure indulgence, where tender Arborio rice slowly absorbs layers of flavour from sautéed mushrooms, fragrant garlic, and a splash of wine. It's a dish that feels both rustic and refined, perfect for a cozy dinner or an elegant side when entertaining.

Ingredients

Makes approximately 5 half cup portions as pictured.

• 20g (3/4 oz) butter
• 20g (3/4 oz) oil
• 1 clove garlic, crushed
• 30g (1/4 of a medium sized onion) onion, finely diced
• Fresh thyme
• 160g (5 oz) short grain rice (Arborio)
• 30ml (1 oz) white wine
• 375g (13 oz) vegetable or chicken stock
• 50g (1 3/4 oz) cheese, grated
• 20g (3/4 oz) parmesan cheese, grated
• 100g (3 1/2 oz) mushrooms, diced
• Salt and pepper

Method

• Gently melt the butter and oil over a medium heat.
• Add the onion, garlic, and fresh thyme leaves, stirring occasionally, and cook until soft and fragrant.
• Increase the heat, add the rice, and sauté for a few minutes.
• Add the white wine, and cook until it has mostly evaporated.
• Add the mushrooms, and stir to combine.
• Add the stock a little at a time, stirring regularly and allowing the rice to absorb the liquid before adding more.
• Once the liquid has been absorbed, check if the rice is cooked.
  If it’s still chalky in the centre, add a little more stock or water and continue cooking.
• Stir through the parmesan, cover, and let it rest for about 10 minutes before serving.

Risotto is great served by itself, as a starch component of a meal, or as an appetiser. It can easily be shaped when it's cold - so you can shape, crumb and deep fry it for a delicious appetiser/finger food platter.