Mushroom Risotto

Risotto is one of the many delicious foods that the Italians created. It is so simple and tasty. When I say simple, I mean the process of making it. Everything is made in one pot, with simple ingredients and you can still make it extremely delicious and fancy to share with friends or for that special person.

You can definitely make this restaurant dish at home and in fact my big tip is that you don’t need to kill yourself when you have people over. You can cook the rice with onion, wine and stock, leave it in the fridge for before hand, and on the day you have your guests, just organise the type of risotto you will serve, add the flavour and some more stock, butter and cheese and tchandaaaan. They will think you spent the whole day in the kitchen.



  • 250g porcini or button mushrooms, sliced
  • 1L vegetable stock
  • 1 onion, chopped
  • 200g risotto rice
  • 175ml white wine
  • 50g butter
  • Parsley leaves, chopped to taste
  • Black pepper to taste
  • Salt to taste
  • 1/8 cup Parmesan cheese


  1. Heat the vegetable stock then keep it warm to use later.
  2. Sauté the onion, add the rice and continue to sauté for about 3 to 5 minutes more. Add the wine and cook it all until the liquid evaporates.
  3. Little by little pour the vegetable stock into the pan (one ladle at a time). Wait for the stock to evaporate then repeat until the rice is cooked. You don’t need to use all the vegetable stock.
  4. When the rice is almost cooked, add the mushrooms and cook. This won’t take long – about 4 minutes.
  5. Add the black pepper, parsley, butter and cheese. Turn off the heat, mix well and add more salt to taste. The texture should be creamy and not that watery.