Mushroom Risotto
About this recipe
Mushroom risotto is a classic Italian dish that's rich, creamy, and comforting. In this video, legendary chef Marco Pierre White simplifies the process, making it accessible for home cooks without sacrificing flavor.
His approach focuses on using a homemade mushroom stock that enhances the dish's depth, along with straightforward techniques that ensure a perfect risotto every time.
Ingredient notes
- 1500 g of white mushrooms is used to prepare the stock, which is essential for flavor.
- 150 ml of dry white wine is added for flavor, but the creator mentions that some cooks choose not to use it.
Tips from BBC Maestro’s video
- Sweating the onions helps to remove their water content, which reduces acidity and brings out their natural sweetness.
- Stirring the risotto while adding stock is crucial; it helps maintain the right temperature and prevents the rice from becoming dry or mushy.
- The rice should be served al dente, meaning you should feel each grain when you taste it.
Good to know
- How long does it take to make mushroom risotto?
- The total time to make this mushroom risotto is 40 minutes.
- What is the rice to stock ratio for risotto?
- The simple rule for making risotto is approximately 1 part rice to 4 parts stock.
No life story here — the video and the recipe are the whole point. All credit to BBC Maestro: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the mushroom stock by slicing 1.5 kg of white mushrooms finely and sweating them in olive oil.
- 2
Add 1.5 liters of water to the mushrooms, cook for 20 minutes, then pass and squeeze out all the juice.
- 3
In a pan, heat olive oil and butter, then add 1 grated onion and sweat it until the water content evaporates.
- 4
Add 300 g of washed risotto rice to the pan and stir to combine with the onions.
- 5
Pour in 150 ml of dry white wine and allow it to bubble away until the alcohol evaporates and the acidity is reduced.
- 6
Gradually add the mushroom stock to the rice, stirring continuously to maintain a gentle boil.
- 7
Monitor the rice as it absorbs the stock, adding more as needed until the rice is al dente.
- 8
Once the rice is nearly cooked, add the roasted and diced mushrooms to the risotto.
- 9
Season with salt and ground white pepper to taste, then stir to combine.
- 10
Add 50 g of butter and 50 g of grated Parmesan cheese, mixing until creamy.
- 11
Serve the risotto in the pan or on a platter, garnished with additional mushrooms, parsley, and a drizzle of olive oil.
Heads up — we had to guess a little:
- Inferred amount of white wine based on typical risotto recipes.
Credit where it’s due: this recipe was transcribed from BBC Maestro’s original video on YouTube. Follow them there — it’s their dish.
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