Mushroom Risotto

Risotto is a classic Italian comfort food that is acquired through patient cooking. In this fast paced world, I know plenty of people would refrain from making a risotto only for the reason that it is time-consuming. It is probably easier to pick up the phone and order in.

But for me, I love cooking a risotto. I enjoy seeing the transformation of rice going from hard to soft and the satisfaction that comes from achieving that perfect creamy softness but not a complete mush.

Not to mention, I also enjoy tasting the risotto as it cooks. Surely you know that it is imperative for a chef to taste the food you are cooking!

But most of all making a risotto – to me, is a test really – a test of patience.

When you follow my recipe, I hope that you’d enjoy the calmness that comes in cooking this dish and a sense of triumph when you succeed.

Ingredients:- (serves 4)

  • 1-2tbsp Olive Oil
  • 1 Red onion, chopped
  • 250gms Champignon mushroom, sliced or diced
  • ½ tbsp Butter
  • ¼ tsp of black pepper
  • ½ tsp salt
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • 1 cup Arborio rice
  • 4-6 cups Stock
  • Parmesan, for garnish


Method :-

  1. Heat oil in a wide and thick bottom pan.
  2. Sauté onions until translucent.
  3. Add the mushrooms into the pan.
  4. Immediately after, add the butter and all the seasonings. Stir to combine the flavours. Let the mushrooms cook for about 2 minutes.
  5. Add in the rice. Toast the rice with the ingredients in the pan for another 2-3 minutes.
  6. Place a large pot of stock close by. Make sure the stock is heated and warm, as cold sock will not cook the rice. Now slowly add one ladle of stock at a time, into the pan. Stir regularly.
  7. Once the liquid in the pan dries up, add another ladle. Stir.
  8. Repeat step 6-7 until rice is soft and creamy. This could take up to 35 minutes of stirring.
  9. Once you have achieved the desired texture. Turn off the heat.
  10. Transfer to a serving plate. Garnish with some freshly grated parmesan.