Lara's mushroom risotto

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  • 2 cloves of garlic
  • 1 onion, finely chopped
  • 2 tablespoons of olive oil
  • 1 celery stalk, finely chopped
  • 2 knobs of butter
  • 2 cups of arborio rice
  • 1 splash of dry white wine
  • 1.5L Massel * Chicken-style liquid broth
  • 6 sliced ​​portobello mushrooms
  • 1 handful of broken enoki mushrooms in florets with trimmed ends
  • 8 brown swiss mushrooms cut into wedges
  • 2 pinches of ground black pepper * to season
  • 2 pinches of sea salt * to season
  • 4 sprigs of fresh thyme leaves only
  • 1 handful of Parmesan cheese * to serve


  1. Pour the broth into a large, hot saucepan until nice and hot. Keep warm on the stove during cooking.

  2. In a deep skillet over low heat, add olive oil, garlic, onion, and celery, then allow to sweat until vegetables have softened. Don't let it brown.

  3. While the vegetables are cooking, place the portobello and Swiss brown mushrooms in a separate saucepan along with 1 tablespoon of butter, thyme leaves, and a good pinch of sea salt and freshly ground black pepper. Simmer until smooth, stirring frequently to make sure the mushrooms don't burn. Once cooked, reserve.

  4. Once the vegetables in the pan are translucent, add the arborio rice and turn up the heat, stirring well to coat the rice with the mixture and cook for a few minutes. You should be able to hear the grains of rice breaking from time to time.

  5. Add the wine, then continue stirring for a few more minutes until the alcohol has cooked.

  6. Reduce the heat to low, then add the first ladle of stock and stir until almost absorbed. Then add the next ladle and repeat for about 15-25 minutes, depending on how you like the cooked rice. Make sure you are continuously stirring.

  7. When about 10 minutes are left, fry the enoki mushrooms in a separate saucepan over medium heat in a little olive oil, sea salt and ground pepper until golden and crisp. Once cooked, reserve.

  8. It takes about 5 minutes to add the cooked portobello and the Swiss brown mushrooms, as well as the juices to the risotto and mix well. The consistency of your rice must be really creamy. Once cooked, remove from the heat and place a pinch of butter on top. Open the lid and let the butter melt in the rice for a few minutes.

  9. Top with the fried enoki mushrooms, a nice crack of black pepper and plenty of Parmesan cheese. Enjoy!


Sometimes, I add roasted pumpkin, chicken, and spinach to this dish for a change.


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