Mushroom Risotto

Mushroom Risotto

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1. if you can't find leek you can use green onion instead.
2. always put stock little at a time, don't put all the stock at once because you might not need all.

Mushroom Risotto recipe - How to make Mushroom Risotto

Preparation Time:    Cooking Time:    Total Time:     4
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1 1/2 ltrs Vegetable Stock
2 cups white wine
2 tbsp olive oil
2 oz. butter
2 leeks, thinly sliced or green onions
1 kg sliced mushrooms (khumbh)
500 gms arborio rice
3/4 cup grated parmesan cheese plus parmesan shavings to serve
3 tbsp chopped parsley
balsamic vinegar
flat-leaf parsley to serve


  1. Place the stock and wine in a lrge saucepan and keep at simmering point on the stove top.
  2. Heat the oil and butter in a large saucepan. add the mushrooms to the pan and cook for 5 minutes, or until tender. add the rice and stir for 1 minute, or until translucent.
  3. Add 1/2 cup hot stock, stirring constantly over medium heat until the liquid is absorbed. continue adding the stock, a little at a time, stirring constantly for 20-25 minutes, or until all the rice is tender and creamy.
  4. Stir in the parmesan and chopped parsley and heat for 1 minute, or until all the cheese has melted. serve drizzled with balsamic vinegar and topped with parmesan shavings.