Wild Mushroom Risotto: A Rich & Creamy Comfort Dish

Wild mushroom risotto is a classic, creamy, and deeply flavourful dish that brings out the rich, earthy taste of mushrooms. The combination of arborio rice, slow-cooked mushrooms, and parmesan creates a dish that feels luxurious yet simple to make.

This recipe makes the perfect dish for a night in, a special occasion, or as a side dish.

Ingredients

Step-by-Step Instructions

1. Rehydrate the Dried Mushrooms

• Place the dried mushrooms in a heatproof bowl.
• Pour boiling water over them and let sit for 2 minutes.
• Remove the mushrooms and set the water aside — this will add extra flavour to the risotto.

2. Cook the Risotto

• Melt a knob of butter in a pan over medium heat.
• Add the risotto mix and stir for 2 minutes to coat the rice.
• Gradually add 700ml of water (including the reserved mushroom water) while stirring.
• Add the rehydrated mushrooms and let cook for 15 minutes, stirring occasionally.
• Continue adding small amounts of water until the rice is tender and creamy.

3. Finish & Serve

• Remove from heat and stir in extra virgin olive oil or butter for extra richness.
• Sprinkle with freshly grated parmesan and mix well.
• Garnish with chopped parsley for a fresh finish.

Tips for the Best Mushroom Risotto

• Use Quality Mushrooms — A mix of wild and exotic mushrooms brings the best flavour.
• Don’t Rush It — Slowly adding water allows the rice to absorb all the flavour.
• Adjust Creaminess — If the risotto seems too thick, add a little more water before serving.
• Make it Vegan — Simply swap out the butter for a plant-based alternative and use nutritional yeast instead of parmesan.