Description
Mary Berry’s Mushroom Risotto is a creamy Italian-style rice dish made with Arborio rice, sautéed mushrooms, garlic, and onion, gently simmered in stock and finished with Parmesan cheese. The dish combines soft, slightly al dente grains with savory mushrooms and a smooth texture, making it a satisfying vegetarian main or side dish.
Ingredients
- 1 tbsp olive oil
- 25g (2 tbsp) butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 250g (9 oz) mushrooms (button, chestnut, or mixed), sliced
- 300g (1 ½ cups) Arborio risotto rice
- 1 litre (4 cups) hot vegetable or chicken stock
- 50g (½ cup) grated Parmesan cheese
- Salt and black pepper to taste
- Optional: fresh parsley or thyme for garnish
Instructions
Step 1: Sauté the aromatics
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Heat olive oil and butter in a large pan over medium heat.
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Add chopped onion and garlic; cook until soft but not browned.
Step 2: Cook the mushrooms
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Add the sliced mushrooms and cook for 5–6 minutes until softened and any moisture has evaporated.
Step 3: Toast the rice
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Stir in the Arborio rice and cook for 1–2 minutes, coating it well in the buttery mixture.
Step 4: Add stock gradually
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Pour in one ladleful of hot stock and stir gently.
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Allow the liquid to absorb before adding more, repeating the process until the rice is tender but still has a slight bite. This takes around 20 minutes.
Step 5: Finish and serve
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Remove from heat. Stir in grated Parmesan, and season with salt and pepper.
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Serve immediately with extra cheese or herbs on top.