# Creamy Mushroom Risotto

A comforting, creamy, and rich mushroom risotto, packed full of flavour and perfect for autumn.

- Servings: 2 servings
- Total time: 30 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 400 g mixed mushrooms
- 2 sun-dried tomatoes
- 1 bay leaf
- 8 g dried porcini mushrooms
- 0.5 brown onion
- 180 g rice
- 800 ml boiling water
- 10 g fresh parsley
- 1 small sprig of rosemary
- 1 small sprig of sage
- 2 tbsp butter
- 80 g Grana Padano
- 100 ml white wine
- glug extra virgin olive oil
- pinch salt
- bit black pepper

## Instructions

1. Make a simple stock by combining bay leaves, sun-dried tomatoes, and dried porcini in a measuring jug.
2. Fill the jug with boiling water, cover it, and keep it warm.
3. Chop some of the mushrooms (like portobello) into slices.
4. Shred some of the mushrooms (like oyster) to create different textures.
5. Add a good glug of extra virgin olive oil to a pan.
6. Add all the chopped and shredded mushrooms straight into the pan.
7. Add chopped onions, rosemary, and sage to the pan with the mushrooms.
8. Season the mushrooms with a generous pinch of salt and a little bit of black pepper.
9. Stir and cook the mushrooms for 5 to 10 minutes.
10. Start toasting the rice in a saucepan.
11. Season the rice immediately with a good pinch of salt.
12. Toast the rice until it is nice and hot.
13. Deglaze the rice with a good glug of white wine.
14. Add the porcini stock to the risotto ladle by ladle, stirring occasionally.
15. Chop fresh parsley, sun-dried tomatoes, and the rehydrated porcini mushrooms.
16. When the rice is almost ready, add the cooked mushrooms.
17. Add the chopped sun-dried tomatoes and porcini to the risotto.
18. Add the fresh parsley to the risotto.
19. Add a ladle of stock and stir it all in.
20. Add butter and loads of grated cheese to the risotto.
21. Add the last ladle of stock and give it a generous stir.
22. Cover the risotto and let it rest for five minutes.
23. Serve the mushroom risotto.
24. Grate extra Grana Padano cheese on top of the served risotto.

## Equipment

- measuring jug
- knife
- cutting board
- frying pan
- saucepan
- wooden spoon
- ladle
- grater
- lid

## Tips

- To make it vegan, leave out the butter and cheese and drizzle a bit of extra virgin olive oil towards the end of cooking.

## Source

- Original video: https://www.instagram.com/reel/DPUCvFCDNpo/?igsh=MW5udjF1ejE1OWU4Yw==
- Recipe page: https://www.cliprecipe.com/recipe/ca3a3243-5d0a-4180-af12-bb0e7bcbff0c
- Extracted: 2025-10-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt