Mushroom risotto

Pine mushroom risotto
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01.Mushroom risotto

CHOICE recipe mushroom risotto


Serves: 6-8

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
2 cups aborio rice
1 cup white wine
150g pine mushrooms, roughly chopped
2 litres hot stock (vegetable or chicken)
100g butter
150g parmesan cheese
Salt and pepper to taste

CHOICE recipe mushroom risotto


  • Heat oil in a large 4 litre saucepan on a medium heat.
  • Add onions and garlic fry until softened.
  • Add rice stir for 1-2 mins until rice grains are coated in oil.
  • Add wine stir approximately 5 minutes.
  • Add mushrooms and 1 cup of stock, stir occasionally until stock has reduced.
  • Add portions of butter and cheese after the adding of each cup of stock.
  • Continue to add stock one cup at a time until rice grains are tender with a slight firmness in the centre of the grain.
  • Risotto should be porridge like consistency.
  • Season to taste.


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