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Mixed-Mushroom Risotto

Mixed-Mushroom Risotto

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8 first-course or 4 main-course Servings


  • 6 ounces shiitake mushrooms, stemmed, caps sliced
  • 6 ounces crimini mushrooms, sliced
  • 2 cups arborio rice or medium-grain rice
  • 1 1/2 cups dry white wine
  • 5 1/2 cups vegetable stock or canned vegetable broth
  • 1 cup grated Parmesan cheese (about 3 ounces)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons (1/4 stick) butter
  • White truffle oil* (optional)
  • Additional grated Parmesan cheese

Recipe Preparation

  • Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.

  • Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.

Recipe by Marcela Valladolid, Anthony HeadReviews Section

Mixed Mushroom Risotto

To make the garlic, lemon & sage oil, heat oil in a medium non-stick frying pan over low heat. Add garlic and cook for 30 seconds or until aromatic. Remove from heat. Add sage, lemon rind and saffron. Stir to combine and set aside.

Combine stock and wine in a saucepan and bring to the boil over medium heat. Reduce heat to low and hold at a simmer.

Heat oil and butter in a heavy-based saucepan over medium heat. Add onion and cook, stirring, for 2 minutes or until soft. Add Swiss brown and button mushroom and cook, stirring, for 3 minutes or until mushroom softens.

Add the rice and cook, stirring, for 2 minutes or until grains appear glassy. Add a ladleful (about 125ml/ 1/2 cup) of stock mixture to the rice mixture and use a wooden spoon to stir until liquid is completely absorbed. Continue to add stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Cook until rice is just tender and risotto is creamy (this will take about 25 minutes).

Add the enoki and cook, stirring, for 3 minutes or until tender. Remove from heat. Stir in the parmesan and parsley. Taste and season with salt.

Spoon the risotto among serving bowls. Top with oil mixture and sprinkle with extra parmesan to serve.

When we were in Italy, in the country, some relatives were showing us pictures of some of the harvests from wonderful hikes into the mountains, and highly protected spots where they knew the mushroom yields would be high. I love to hear the passion in their voices and the great storytelling, most of all, I love all the different dishes prepared and the wonderful flavor of the mushrooms, hence one in particular "porcini mushrooms"!

Well, this time we didn't go on a tremendous hike in a remote mountain location, however, we did maneuver through vendors at the Strathcona Market to find Mona Food, a small cute stand selling all kinds of mushrooms and also various dried mushroom combinations. We picked up a small box of fresh mixed mushrooms: portobellini, chanterelles, shiitake, oyster. In our minds we were already creating: would it be a nice tagliatelle and mushrooms or a nice risotto, creamy, layered with that pungent earthy mushroom flavor reduced slowly and intensified in flavor.

And the winner is!

I think we found our dish: Mixed Mushroom Risotto, using great Carnaroli rice. This rice is nutty and so aromatic and holds the bite perfectly. Furthermore, mix that with sautéed mushrooms slowly cooked in beautiful vegetable stock, a pinch of red chilies, and white wine, and in conclusion, finished with a creamy pat of butter and Parmigiano Reggiano. This Mixed Mushroom Risotto is so packed with flavor that each bite will leave you wanting another and another.

How to get started:

  1. Firstly, gather up your ingredients, and get a deep sauté pan.
  2. Secondly, pour vegetable stock into a pot and keep on warm.
  3. Thirdly, wash and pat dry your mushrooms, then roughly chop.
  4. Fourthly, in the pan drizzle olive oil, garlic, and a sprinkle of dried red chili flakes. Bring to a bit of a sizzle then add in your onions, season and sauté until almost soft.
  5. Fifthly, add the mushrooms into the pan and stir. Sauté for a few minutes to allow the juices to render. Time to pour in the white wine and cook for a bit more.
  6. Toss in rice and stir well to coat them with all the goodness of the pan.
  7. Lastly, this is where love comes in. Add a couple of ladles of stock just covering the rice. Keep stirring until you start to see that the broth is dissipating and a sizzling sound starts. Time to add more stock.
  8. You continue this for some time until you have the desired texture you want. We always go for al dente, meaning the rice has a bit of bite!

The finishing touch!

Risotto is always finished with a nice dollop of butter and a generous handful of Parmigiano Reggiano!

A little more love!

Then the butter and Parmigiano are stirred gently but vigorously to create the famous "wave" risotto is known for, and finally covered for a couple of minutes to rest. This allows the rice to relax, more so, allow all that starch to become even more creamy. You know when you have achieved a great risotto when you move it in the pan and it flows to and fro like a wave caressing the shore. In Italian, we say “Risotto all’onda“.

Time to serve!

The aroma is incredible. I can smell the earthiness and nuttiness of the mushrooms. In the backdrop, there is the pungent profile of the Parmigiano! I love how creamy the risotto is. It just flows on my tongue and just when I think my senses have relaxed, there is this bite of the rice that just wakes up the taste buds in a most delightful way.

That added butter and Parmigiano is like icing on a cake. It finishes it beautifully adding such a wonderful richness to the whole!

If there ever was a dish

When I think of Fall, I see the trees starting to whither, the grass beginning to fade, and the smell of a chill in the air. In conclusion, I feel the need for warm, substantial dishes filled with earthy flavors, luxuriousness, and love. If there ever was a dish that exemplified those feeling, it is this Mixed Mushroom Risotto.

Mushroom Risotto

When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. I find the stirring very therapeutic. And every time I make it, I think it's better than the last. It's all about knowing what your rice needs and when it needs it, which comes more naturally each time. I PROMISE! But below are a few pointers to get you started on the right track.

1. Use hot stock.

As you start to make your risotto, get your stock warm in another pan over medium heat. Hot stock will help keep the temperature from dropping each time you add it to the rice. And the faster your rice absorbs the liquid, the better your risotto texture will be.

2. Just keep stirring.

I know. This isn't exactly a fun step, but you must persist. Arborio rice (the kind most commonly used in risotto) is extra starchy, which increases it's chances of burning. Walking away, even if only for a second, can make your rice start to stick (and burn). Like I said, I find the stirring kinda relaxing. If you don't, I understand. But at lease you can kinda zone out while you're doing it.

3. Use good cheese.

You're making risotto which means you're probably looking forward to a nice meal. Which means you deserve GOOD cheese&mdashthe kind Queen Ina would approve. A freshly grated block of Parmesan is going to taste 1,000x better than the pre-grated fake stuff. Trust me.

You should also feel free to experiment. Parm is classic, but asiago or Gruyère would be phenomenal too.

Short on time? Try Instant Pot Risotto! We we're shocked at how well it turned out.

Creamy mixed mushroom risotto

Creamy mixed mushroom risotto. This Mushroom Risotto from is worth every bit of stirring. When people ask me what I like to cook most (and people ask alllllll the time), my answer is always risotto. How to make luxurious and creamy mushroom risotto.

This is not a throw everything into a pan and walk away kind of recipe, you must be involved. Fall mushrooms come in a bewitching array of shapes, colors, sizes and textures. Top with the remaining browned maitake, cremini and oyster mushrooms. You can have Creamy mixed mushroom risotto using 19 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Creamy mixed mushroom risotto

  1. It’s of For the risotto.
  2. Prepare 1 of x onion chopped.
  3. You need 2 of x garlic cloves crushed.
  4. It’s 1 of x stick of celery.
  5. It’s 150 g of mixed mushrooms chopped.
  6. It’s of Small handful of dried porcini mushrooms soaked.
  7. Prepare 1 glass of white wine.
  8. Prepare 250 g of risotto rice.
  9. It’s 1 litre of stock (I used veg but chicken would work too).
  10. Prepare 1 handful of grated Parmesan cheese.
  11. It’s 1 of drizzle of truffle oil.
  12. It’s 1 tbsp of fresh thyme leaves.
  13. Prepare 2 of x bay leaves.
  14. Prepare of For the mixed mushroom topping.
  15. It’s 200-300 g of mixed mushrooms.
  16. Prepare 2 of garlic cloves crushed.
  17. Prepare 1 tbsp of fresh thyme leaves.
  18. You need Handful of green leaves (Calvalo Nero or kale work well).
  19. Prepare of Seasoning.

This creamy mushroom risotto will knock your socks off! This risotto is one of our favorite comfort dinners to make at home. It's creamy, hearty, easy to make and always hits the spot. You all seemed to love this recipe when I put.

Creamy mixed mushroom risotto step by step

  1. Finely chop the onion, garlic and celery and fry in a little olive oil for 5 minutes or until soft (don’t brown).
  2. Add the chopped mushrooms and porcini mushrooms and Fry for another 2-3 mins before adding the risotto rice and frying for another 2 mins until the rice starts to go translucent..
  3. Make sure the pan is on a high heat and then add the wine – allow to reduce down until it has mostly disappeared / been absorbed. Then add the thyme and bay leaves, plus a little seasoning..
  4. Gradually add the stock, stirring all of the time, adding more as it absorbs into the rice. Keep doing this until the rice is almost cooked through (you might not use all of the stock).
  5. Add a squeeze of lemon juice, stir through. Remove from the heat and add a handful of Parmesan, stir through and cover for a few minutes while you prepare the topping..
  6. Fry off the garlic in a little olive oil – don’t brown..
  7. Then add the mushrooms (whole or chopped, depending on size or type), along with the green veg. Fry until starting to soften. Add the thyme, season to taste and remove from the heat..
  8. Remove the lid from your risotto, top with the mixed mushrooms and a drizzle of truffle oil. Watch out for the bay leaves..

In this video recipe learn how to make and cook a creamy mushroom risotto. It is easy but takes a little patience to cook the best and perfect risotto. Creamy Mushroom Risotto Recipe is a classic Italian classic dish made with creamy arborio rice and sauteed mushrooms. Stir the mushrooms and greens into the creamy risotto, then stir through the parsley and crème fraîche. * The Department of Health recommends that babies should not be weaned before six. Risotto is a creamy Italian rice dish usually made with Arborio rice.

Recipe: Mushroom & Mixed Grain Risotto

Risotto is one of my ultimate comfort foods, smooth, creamy and packed with flavour it is a real hug in a bowl. The ritual of making it is a comfort in itself the half hour of gently stirring the rice, forces you to slow down, relax and put the stresses of the day behind you and possibly enjoy a glass of wine.

In this version I have added quinoa and bulgar wheat to the mix, adding different textures and flavours, bumping up the protein content and lowering the GI, without losing any of the comfort of the original dish.

As with any risotto there are no limits to flavours, I used a selection of dried mushrooms I was sent from Cooks & Co. Sometimes you can find sand in dried mushrooms so you may need to rinse them carefully after soaking, and strain the soaking water through a fine sieve.

Tried this recipe? If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!

Risotto tips

Risotto is one of my favourite meals, it always feels so filling and stodgy whilst often having many vegetables in so being actually quite healthy. Once you master the basic way of making it you can easily adapt recipes for new flavours.

I prefer Arborio rice for risotto, it is perfect for the way you cook a risotto and works better than long grain or basmati rice.

Risotto is always more stodgy and well cooked if you reheat it so if you are saving some for another day remove it from the pan before you have finished cooking it.

Always use a bigger pan than you think you need. It is surprising how much you end up making and whilst simmering it is easy for it to splash.

Check out my risotto guide full of tips to make the perfect Slimming World risotto.

butternut squash risotto

Whole Grains: The Third Key Building Block in the Mediterranean Diet

I’ve been introducing you to the elemental ingredients of the Mediterranean diet, like fish and vegetables, over the past few months. Today, it’s time to talk about whole grains. All grains contain three edible parts: the bran, the germ, and the endosperm, and each part has nutritional benefits. While whole grains haven’t been processed and contain all three, some grains, like white rice, are refined after harvesting, which means the brain and the germ are removed. Both of these lend nutty flavor, color, and texture to grains, along with fiber, protein, vitamins, and minerals — so removing them results in grains that are not only paler in color and milder in flavor, but they’re also actually stripped of a lot of their nutrients.

While there’s a time and a place for refined grains like white rice, pasta, and flour, the Mediterranean diet encourages you to embrace whole grains as often as you can. Farro, brown rice, rolled or steel-cut oats, spelt, hulled barley, quinoa, bulgur wheat, and whole wheat are all whole grains to try. Each of them contain the bran, the germ, and the endosperm, meaning they’re full of nutritious things like iron, magnesium, B vitamins, and fiber, all of which support your overall heath!

If you abstain from gluten, it’s important to note that some whole grains contain gluten, while others, such as gluten-free oats, rice, and quinoa, do not. It’s farro I want to celebrate here, though. While it’s not gluten-free, it’s considered an ancient, heirloom grain because it’s been minimally adapted over the years some people with mild gluten sensitivity can tolerate it. I love it because it’s oh-so-nutty with a lovely al dente texture, which is why I am sharing one of my favorite ways to enjoy it.

Aldo Zilli's mixed mushroom risotto

Ingredients (Serves)

  • 440g/11&frasl2oz butter
  • 1 small onion, peeled and finely chopped
  • 300g/11oz risotto rice
  • 1 fresh sprig of rosemary, leaves only, finely chopped
  • 150ml/1&frasl4pt dry white wine
  • 1.25ltr/21&frasl4pt hot vegetable stock
  • 2 tbsp olive oil
  • 350g/12oz mushrooms such as baby button, chestnut or closed cup, wiped
  • 100g/4oz exotic mushrooms such as shiitake, oyster or Buna-shimeji
  • Salt and freshly ground black pepper
  • 3 tbsp fresh chives, chopped
  • Salt and freshly ground black pepper
  • Shavings of fresh Parmesan to serve (optional)

Melt 25g/1oz of the butter in a large pan, add the onion and gently sauté for 3 minutes until soft but not coloured. Stir in the rice and rosemary, then cook for 2 minutes, stirring to coat the grains in the butter.

Add the wine and cook, stirring, until absorbed. Add a ladle of stock and cook, stirring occasionally, until also absorbed. Repeat until you have just one ladle of stock left &ndash this takes about 15 minutes.

Meanwhile, heat a frying pan, add the oil, then toss in the baby button, chestnut or closed cup mushrooms and sauté over a high heat for 5 minutes or until pale golden. Stir in the remaining mushrooms and sauté for 2 minutes more until browned. Set aside.

Add the last ladle of the stock and the mushrooms to the rice and cook until most of the liquid has been absorbed. Stir in the remaining butter and chives, then season to taste. Serve heaped into warm bowls and sprinkled with Parmesan shavings, if liked.

Mixed Mushroom Risotto

(serves 2)

(loosely adapted from Masterchef Magazine)

1 tbsp olive oil
1 tbsp butter
1/2 onion, finely chopped
1/2 cup arborio rice
1/4 cup white wine
1L vegetable stock
1 bay leaf

few couple handfuls of mixed mushrooms, preferably 3 types., trimmed and sliced.
1 clove garlic, crushed
1 eschalot, chopped
1/4 cup torn flat-leaf parsley
Pecorino or Parmesan cheese shavings
salt and pepper for seasoning


1. Bring approximately 1 litre of vegetable stock to the boil with 1 bay leaf. It may or may not use all 1L but better to have more stock on hand than not enough and use water. Reduce to low heat and keep at a gentle simmer. (I used about 750ml of stock)

2. Heat oil and 1/2 butter in a large and heavy-based saucepan over medium heat. Add onion and stir until soft. Add arborio rice and cook, stirring for 3 minutes or untill well coated. Add wine and simmer until it reduces by 2/3.

3. Add 1 cup of stock at a time, stirring frequently and allowing each addition to be absorbed before adding the next cup, until the rice is cooked and mixture is thick. This will take about 18-25 minutes.

4. Meanwhile, 10 minutes before risotto is ready, heat remaining butter in a frying pan over high heat. Cook mushroom, tossing, for 5-8 minutes or until light golden. Add garlic and eschalot and toss for a further minute.

5. Stir mushroom and parsley into risotto before serving. Top with parmesan or pecorino cheese to serve.

Yummeh, I love mushroom risotto. Gonna make it another day soon <3

  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g pack chestnut mushrooms, chopped
  • 300g risotto rice, such as arborio
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g parmesan or Grana Padano, freshly grated


Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.

Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.

Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.

Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.

Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.

Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.

Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.