Mushroom risotto

Delicious. Overnight, it will get even better.

Really good recipe. I only used fresh mushrooms and added chicken stock because we were out of vegetable and it’s ace, really creamy with the parsley to cut through

I made with standard mushrooms, petit pois peas and panchetta which was delicious.

This is great and turned out delicious, but there's no need to do all the fancy stuff with soaking the mushrooms if you don't have them! Don't let that deter you from making it with fresh mushrooms. If using fresh mushrooms, slice them, and just cook them up with the onion and garlic. I cooked the rice in 1 liter of stock, half chicken and half veg.

Really tasty!

Lovely! I used a leek instead of onions, and I added a tablespoon of Noma’s mushroom garum for added umami.

So bland

Very good! I used long grain white rice, so it's not exactly risotto, but it still was delicious. Thank you!

10

Super tasty if you like mushroom flavor, but make sure you like it before making it because that flavor is front and center!

Needed a fair bit more fluid than the recipe said but came out beautifully. My first risotto 😍

Added a tiny bit of fresh lemon at the end

Tasty easy recipe. Can easily add left over frozen or fresh veggies to use up.

Just had standard mushrooms so used 32 oz of veggie stock instead. Also used lemon juice instead of white wine in 1-1 ratio and was very lemony but I liked it. Also added a full carton of spinach which paired nicely.

Need more flavour

So yummy! Added some salmon for extra protein but first time making risotto and I think Gordon Ramsey would be proud

500g mushrooms (250g large portobello, 250g Chestnut), 100g Parmesan, zest of one lemon, 40g/ 2 tbsp butter

Made for parents as I'm not personally a fan of mushroom risotto. It was super easy to cook, and went down great! I couldn't find dried mushrooms so used 100g of normal white button mushrooms and this seemed to work well, so not sure how much of a different the dried ones would have made.

Absolutely loved it. Very easy, and only needs one pot. I only had chestnut mushrooms and no butter, but it still turned out really good!

I have done it more than once and it always comes out nicely. It is a go-to recipe at home.

Super easy and tasty. Next time I need to soak the mushrooms while chopping to save time

I can go on Hell's Kitchen now! I don't like stock cubes so I soaked the dried mushrooms in hot homemade veggie stock. Used forest mushrooms and a South African Chardonnay. Blooming lovely, very creamy.

Needs more stock than recipe says. I just keep adding water boiled from the kettle after the stock has all gone (being careful to leave the last bit to avoid grit from the mushrooms) until the dish has has the correct consistency. It takes a little longer than the recipe says. Makes left overs for lunch when there's only two of us eating.

I didn't have any wine so I used a white wine stock cube..... delicious

Made some changes to this. Used 500g risotto rice, and 1.5 litres of stock (including the mushroom water). Used a large cup (~500 ml) of parmesan cheese, and added 1/4 teaspoon of dried chilli. Cooking time was closer to 50 minutes.