• Alicia Xyrakis

Mushroom Risotto

The best way to make this risotto is using homemade mushroom broth, which you can find the recipe for here. Mushroom stock is rich and full of flavour resulting in an extreme tasty mushroom risotto without much work.

Mushroom broth isn’t anything fancy, its basically just boiling a bunch of mushrooms with a couple other bits and pieces for hours. I always keep some of this in the freezer to easily whip into soups, risotto, pasta sauces etc.

You can also use any broth you may have on hand. It will still be delicious, just wont have such an intense mushroom flavour, which some people might actually prefer.

Makes 4 very generous servings

Time: About 1 hour max

Need: 1 big deep pan


2 cups arborio rice

1 ltr (4 cups) homemade mushroom stock. Or shop bought vegetable or chicken stock.

A few cups water

Olive oil

2 - 4 cloves garlic

1 tablespoon butter

1 cup White wine (optional)

Mixture of mushrooms. About a big handful or 7 -10. Can really use any type you want

1 lemon


Salt and pep


Chop up the mushrooms and garlic. Add to a hot pan with 1 tablespoon of butter, salt and pepper. Turn the stove to a medium heat and gently saute it all together until the mushrooms and garlic turn a nice golden brown colour. You may need to add more butter if the pan dries out. Doesn’t need to be soaking in butter, but just lightly coating the mushrooms.

Add about 2 tablespoons of olive oil to the pan and throw in the arborio rice. Mix well, coating all the rice with olive oil.

Throw in white wine and let it simmer and reduce. (optional)

Pour in about 2-3 cups of stock or until it just covers the rice, season with salt and pep, give it a gentle mix through and leave on a simmer, stir occasionally allowing the rice to absorb some of the liquid. Continue adding ladles of stock and stir as the liquid reduces, making sure the rice stays nice and wet. If you run out of stock, start using water. Continue this process until the rice is cooked to al dente (still a little bighty in the middle). You will probably use about 4 cup of stock and 2 cups of water. But this can vary a lot, so just keep adding what you need to keep the risotto wet.

The rice will continue to soak up water after you turn the stove off and when you add in the Parmesan cheese, the liquid will turn into a nice creamy sauce! So don’t be worried if there’s still a little liquid in the pan.

Once the rice is cooked to al dente, turn the heat off. Add in zest of 1 lemon, 1 cup of grated parmesan a little more salt and pepper to taste and gently mix through. A good amount of pepper goes nicely in this dish.

Finish with a sprinkle of chopped parsley and an extra grating of parmesan cheese.

Omg every time I look at this picture I start craving this mushroom risotto. Enjoy!


Alicia Xyrakis

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