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Garlic Mushroom Risotto

A silky, creamy risotto swathed in a garlicky, cheesy, buttery sauce with pan-fried, lightly caramelised garlic mushrooms stirred both throughout and finishing this dreamy meal. Full of flavour and texture, it tastes decadent, yet is economical, it looks like a culinary challenge, yet is easy to make, and it works as well in the winter, as it does in the summer. Whichever season you choose to serve it though, it will always fall firmly in the comfort food bracket.

Course Main Course, Starter
Keyword mushrooms, risotto
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

Garlic mushrooms –

  • 600g mixed mushrooms, cleaned and sliced or quartered - I use button and chestnut
  • 40g unsalted butter
  • 1 tablespoon olive oil
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ - ¼ teaspoon fine salt, to taste
  • 8g/2 cloves of garlic, peeled and crushed

Risotto –

  • 20g unsalted butter
  • 1 tablespoon olive oil
  • 125g/2 banana shallots or 1 onion, peeled and finely chopped
  • 16g/4 cloves of garlic, peeled and crushed
  • 300g Arborio rice
  • ¼ teaspoon fine salt, or to taste
  • ¼ teaspoon freshly ground black pepper
  • 125ml dry white wine
  • 1 – 1.2 litres good quality vegetable or chicken stock
  • 1 bay leaf or a sprig or two of fresh thyme

Optional (but recommended) add-ins –

  • 60g Parmesan cheese, finely grated
  • 60 – 90ml/4 – 6 tablespoons double/heavy cream
  • 20g unsalted butter

Serve –

  • extra parmesan cheese
  • fresh parsley
  • crisp green/mixed salad
  • green vegetables such as roast/steamed broccoli or asparagus
  • fresh or garlic bread

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to 200°C/400°F/Gas 6 (fan 180°C)

  3. Garlic mushrooms: clean and slice the mushrooms. Heat the butter and olive oil for the mushrooms in a frying or cast iron pan over a moderate heat and fry the mushrooms until soft and lightly caramelised. You may need to do this in batches, depending on the size of your pan. Around 5 minutes – stir from time to time.

  4. Add the crushed garlic and cook for a further minute, or until aromatic. Remove from pan and set aside.

  5. Risotto: finely chop the onion/shallots, either by hand or in a mini food processor. Melt the butter and olive oil in a cast iron dish/casserole over a medium heat and add the shallots/onion. Cook for around 5 minutes, until the onion is soft and slightly caramelised. Stir from time to time.

  6. Add the crushed garlic and cook for a further minute, or until aromatic.

  7. Add the rice and wine. Cook, stirring, until most of the wine has evaporated.

  8. Add 1 litre of stock, a bay leaf/fresh thyme sprigs and seasoning and bring to the boil, stirring enthusiastically.

  9. Cover and cook the risotto on the top shelf in the oven for 15 minutes.

  10. After 15 minutes, take it out of the oven, add the butter, cream and all the grated cheese. Mix well, taste and adjust the seasoning, if necessary.

  11. Finish cooking the risotto on the hob, being careful because the handle of the pan will be very hot. Simmer, stirring constantly, to reduce the liquid and finish cooking the rice, until slightly al dente or until cooked to your liking. Constant stirring helps to create a silky and creamy sauce.

  12. Stir in half the mushrooms and heat through. Cover and leave to sit for 2 – 3 minutes before serving. The risotto will continue to cook and thicken during this time; if you need to add any further stock to adjust the consistency of the risotto, make sure it is hot when added.

  13. Serve: top with the remaining garlic mushrooms and sprinkle over some shredded parsley. Serve with your choice of accompaniments and some grated parmesan cheese on the side.

Recipe Notes

Equipment:

  • Oven proof cast iron casserole/Dutch oven also suitable for the hob
  • Chopping board and knife
  • Kitchen scales, measuring spoons and measuring jug
  • Mini food processor, if using
  • Grater, for the parmesan

Stock – the amount you use will depend on:

  • The type of rice you use
  • Your personal preference: i.e. how thick you like your risotto to be. There is no right and wrong answer!

Parmesan cheese is quite salty so it is possible that you will not need to add any extra salt. If you prefer your risotto without cheese, you will need to add extra salt.