Risotto with Creamy Mushrooms

One of the most famous Italian risottos, the one with mushrooms is a classic in many gourmet restaurants. You can use any variety you like: porcini, champignons, chanterelles or a mix of them…

Ingredients (for 2)

  • 1 cup white rice (about 180 gr or 6 oz)
  • 1/2 cup chanterelle mushrooms
  • 1/2 cup champignon mushrooms
  • 3 cups vegetable stock
  • 2 tbsp grated Parmesan cheese
  • 1 shallot
  • 1/4 cup white wine
  • 2 tbsp butter
  • 2 tbsp olive oil
  • chili powder


  • Wash and pat dry the mushrooms, removing any black dots from the stem
  • Coarsely chop and reserve them to a bowl
  • In a deep saucepan, bring vegetable stock to a simmer, lower the heat and leave it there simmering
  • Thinly dice the shallot and stir fry in olive oil until translucent (use a large pan, you will use this one to cook the rice…)
  • Add the mushrooms and the chili powder, stir to coat with the oil and sauté for 2-3 minutes
  • Stir in the rice and toast it at high heat until warm (another couple of minutes)
  • Add the wine, and stir continuously until absorbed (about 1 minute)
  • Using a ladle, add the hot vegetable stock in small quantities, stirring continuously, until absorbed
  • When the rice is cooked through, but remains slightly firm to the bite, remove from the heat
  • Add the butter and Parmesan cheese, and stir rapidly to make it creamy
  • Let it rest for a couple of minutes and then serve!


Tips from the Chef

  • To check if the rice has been toasted enough time before adding the wine, you can touch it with the back of your finger: if it’s hot you can add the wine
  • Before adding the stock, be sure that all alcohol has evaporated by smelling the risotto
  • Use the Italian rice variety “Carnaroli” for the best result