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Wild Mushroom Risotto

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • 20g unsalted butter

  • 1/2 onion, finely chopped

  • 1 garlic clove, crushed

  • 500ml chicken stock

  • 100g risotto rice, preferably Carnaroli

  • 50ml white wine

  • 2 tbsps olive oil

  • 100g mixed wild mushrooms, cleaned, washed

  • 1 tbsp mascarpone cheese

  • 1 heaped tbsp freshly grated Parmesan cheese

  • 1 tbsp chopped fresh flat leaf parsley

  • 1/2 lemon, juiced

  • Salt

  • Freshly ground black pepper


Step 1

Melt the butter in a saucepan, add the onion and garlic, cover with a lid and cook for 5 minutes. Pour the chicken stock into a separate pan and bring to a simmer.

Step 2

Add the rice to the onions and coat in the butter. Add the white wine, boil and reduce for 2 minutes. Add just enough hot stock to cover the rice.

Step 3

Heat the olive oil in a separate frying pan and fry the mushrooms for 3 minutes until golden brown. Season and add to the rice. Cook the rice and mushrooms for 10 minutes, adding a little more stock once the previous batch has been absorbed by the rice.

Step 4

When the rice has softened but still has a slight bite, add the mascarpone, Parmesan, parsley and lemon juice.

Step 5

Check the seasoning and serve.


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