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Mushroom Risotto

Credit: Photo by Elisa of My foodie days

The mushroom risotto is very autumnal comfort food.



Prep Time:  60 minutes

Cook Time:16-20 minutes

Servings:4 people


  • rice(arborio, risotto rice): 350grams
  • mushrooms, wild and chestnut: 400 grams
  • vegetable stock: 1/1,5litre
  • onion: 1/2
  • unsalted butter, cold: 90 grams
  • extra virgin olive oil: 2tbsp
  • white wine, dry: 1 glass
  • speck, diced (or pancetta or bacon): 80 grams
  • grated parmesan cheese: 80grams
  • water: 2litre
  • onion: 1
  • celery stalk: 3
  • carrots: 3
  • black peppercorns:
  • 1 tsp salt
  • sun dried tomatoes: 1

Prepare the stock: put all the ingredients in a big heavy-bottomed pan, bring to the boil and then boil gently for 1 hour. Pour the stock through a sieve into a clean pan and discard the vegetable pieces. Keep the stock warm.

Clean gently the mushrooms using a soft brush and a damp paper towel.

Cut them into thin slices and cook in a pan with 2 tablespoons of oil and 10 grams of butter on high heat to keep them cruneason with salt to taste only at the end.

Do not over cook the mushrooms because they are goingchy, s to cook also with the risotto.

Put the diced speck in a pan and fry it on high heat until crunchy. Set aside.

Finely chop the onion, put it into a big shallow pan with 30 grams of butter and a splash of oil. Gently fry the onion on medium heat for a couple of minutes, add the rice, turn up the heat and stir until the rice will look translucent.

Pour the wine, keep stirring until the alcohol evaporates.

Start adding the stock (while cooking the risotto, the stock must be hot. Keep it on the hob on low heat all the time) one ladle at a time.

Turn the heat down to a simmer.

Keep adding ladles of stock, stirring gently and allowing each ladle to be absorbed before adding the next one.

Cook for 10 minutes then, add half of the mushrooms, the speck (reserve some pieces for serving) and continue to cook, adding the stock for about 6 minutes.

Now taste the rice, if it’s not cooked keep adding stock and cook for no more than 4 minutes.

Once the rice is cooked add the remaining mushrooms and stir; turn off the heat, add 50 grams of butter and the grated cheese and mix the risotto moving the pan back and forth until well combined.

Serve hot with the crunchy speck and some extra grated Parmesan.

Now enjoy!

This recipe is from …………  This recipe is from Elisa of My foodie days

And at …….