Jul 14 2026
Restaurants›Mabel Gray›Mushroom Risotto Recipe

Mushroom Risotto Recipe

Inspired by Mabel Gray
Time40m
Serves4

Creamy risotto with wild mushrooms

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Broth

    In a saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.

  2. 2

    Sauté the Mushrooms

    In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and golden, about 5-7 minutes. Remove from skillet and set aside.

  3. 3

    Sauté the Aromatics

    In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Once melted, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

Cooking the Risotto

  1. 4

    Toast the Rice

    Add the Arborio rice to the skillet with the onions and garlic. Stir well to coat the rice with the oil and butter, toasting it for about 2 minutes until the edges become slightly translucent.

  2. 5

    Add Broth Gradually

    Pour in a ladleful of the warm vegetable broth, stirring continuously until the liquid is absorbed. Repeat this process, adding broth gradually and stirring, until the rice is al dente and creamy, about 18-20 minutes.

  3. 6

    Finish the Risotto

    Once the rice is cooked, stir in the sautéed mushrooms, remaining butter, and grated Parmesan cheese. Season with salt and black pepper to taste. Stir until creamy and combined.

Serving

  1. 7

    Garnish and Serve

    Remove the risotto from heat, garnish with fresh parsley, and serve immediately while hot.

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