Creamy Mushroom Risotto

Creamy Mushroom RisottoRisotto is becoming a favourite in our house and this Creamy Mushroom Risotto recipe has gone straight to the top of the list! It has fabulous flavours and a gorgeous rich colour that makes it irresistible.

With a fantastic piece of cookware in your kitchen, like the Como Advanced Saute Pan, all the myths of risotto being a ‘difficult’ dish will fade away. No more standing over the stove stirring the pot; no more rice sticking to your cookware… just a delicious meal your family will love and one pot to wipe out when you are done!

prep time: 10 mins
cooking time: 45 mins
serves: 4

the ingredients

20g (1oz) dried porcini mushrooms
500mls (2 cups) boiling water
1 lt (4 cups) vegetable or chicken stock
2 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 garlic cloves, crushed
375g (1 3/4 cups) risotto rice (aborio, vialone nano or carnaroli)
salt and pepper to season
250g fresh mushrooms, sliced
pinch of ground nutmeg
50g (1/2 cup) grated parmesan cheese
3 tbsp finely chopped parsley

the fun

  • Soak the porcini mushrooms in boiling water for 30 mins
  • Drain, retaining the liquid
  • Chop the porcini mushrooms and pass the liquid through a fine seive
  • Put the stock into a 2L saucepan, bring to the boil and then maintain at a low simmer
  • Heat the olive oil and the butter in the Saute Pan
  • Cook the onion and garlic until softened but not browned
  • Add the rice and reduce the heat to low
  • Season and stir briefly to thoroughly coat the rice
  • Toss in the fresh mushrooms and nutmeg
  • Season and cook, stirring, for 1 – 2 mins
  • Add the porcini and their liquid, cook until all the liquid has been absorbed
  • Stir in a ladleful of stock and cook over medium heat, stirring occasionally
  • When stock has been absorbed, stir in another ladleful
  • Continue like this for about 20 mins until all the stock has been added and absorbed and the rice is al dente. (You may not need to use all the stock, or you may need to use a little extra)
  • Remove from the heat and stir in the parmesan and parsley
  • Season if required and serve


  • The flavour of the porcini mushrooms is enhanced when they are dried.  Soaking the mushrooms in boiling water creates a delicious mushroom stock which enhances the flavour of the overall dish
  • Cooking the onions until they are softened and translucent means they will have a mild, sweet flavour.  If you continue to cook until they are browned they will change to a more nutty, caramelised flavour
  • When adding the rice, cook in the pan long enough so the grains go from white to translucent with a small white dot in the middle of the grain.  This enables the starch to be released and give your risotto that deliciously creamy texture

recipe inspired by

The original recipe for this Creamy Mushroom Risotto is from ‘the food of Italy, a journey for food lovers’.

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