Mushroom Risotto

Risotto is such a good meal any time of the year. It is rich and unctuous and surprisingly easy to make.


  • 2 cups arborio rice
  • 1 small white onion, peeled and very finely chopped
  • 1 tsp minced garlic
  • 7 – 8 cups of hot vegetable stock
  • 2 cups of thinly sliced mushrooms
  • 1 tsp fresh thyme leaves
  • 1 cup of grated parmesan cheese
  • 2 tbsp butter
  • 1/2 cup dry white wine (optional)


Using a deep sauce pan, or preferably a cast iron pan, melt one tablespoon of butter. Add the finely chopped onion, minced garlic and cook until the onion is soft and clear. Add the mushrooms and thyme leaves and cook for a few minutes until the mushrooms are golden brown. Season with salt and pepper. Take the mushroom mix out of the pan and set aside.

Put the pan back on the heat and melt the second tablespoon of butter. Add the rice and stir thoroughly. Add the wine and keep stirring until evaporated (this is optional, the risotto is just as good without it). Add a ladle of hot stock, stirring constantly until evaporated. Repeat adding a ladle of hot stock at a time, stirring until evaporated. As the rice cooks and softens, it releases starch which helps give the thick creamy sauce. Keep tasting the rice and when it has lost its hard bite, but is still al dente (firm) then it is complete.

Stir through the mushroom mixture and the parmesan cheese. Serve in warmed, shallow bowls with shavings of parmesan and a sprinkle of thyme.

Because my cooking is better than my photography, I sometimes use stock images to show what the dish should look like. The cover image here belongs to

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