Mushroom Risotto

Risottos are one of my favourite meals. What I like about them so much is the versatility in the flavours I can create. Each ingredient can provide a different mouth-watering flavour, from the sweetness of pumpkin, to the fishy taste of salmon and everything else in between – yes, I love Risotto – and you can too.

This recipe is an easy Mushroom Risotto recipe, great for vegetarians. It has become a family favourite because even with only a few ingredients, it is very tasty. Now risotto does have a reputation for being tricky and time consuming to make. However, my version is neither. And what do I do differently? 

Well, the main thing is I don’t have a pot of bubbling stock that I lovingly spoon a ladleful into my risotto every few minutes. I don’t have time for that. I chuck half the stock in at the start and stir the mixture regularly. And then add the second amount of stock in when the first half of stock has been absorbed. Then I stir. And voila – risotto.

For me, there are two things that are important when I make risotto. Firstly, the right rice – I always use arborio. And secondly, stirring the mixture regularly is a must.

Then in under 30 minutes I have a risotto that tastes as good as any I’ve had in an Italian restaurant. It is one of my favourite things to cook when camping, backpacking and travelling as it is a one pot wonder and can be cooked over an open fire or on a camping stove. It is an easy dinner meal or lunchtime favourite if you like.

 

Why You’ll Love This Mushroom Risotto

 

• Easy to make – there is no complicated traditional risotto method here. 
• One-pot meal – everything cooks together in one pot. 
• Few ingredients – you don’t need a long shopping list. 
• Ready in about 30 minutes – great when you want a filling meal without spending hours in the kitchen. 
• Perfect for travellers – simple ingredients and basic cooking equipment are all you need. 
• Vegetarian-friendly – use vegetable stock and vegetarian Parmesan-style cheese. 
• Creamy and filling – Arborio rice creates a lovely creamy texture as it cooks. 

 

What is Mushroom Risotto?

 

Risotto is an Italian rice dish traditionally made by slowly cooking a short-grain rice with stock until the rice becomes tender and creamy.

Mushroom Risotto is simply risotto made with mushrooms. The mushrooms add a delicious savoury flavour, while Arborio rice gives the dish its creamy consistency.

There are different ways to cook risotto. This recipe uses a simpler method where the hot stock is added all at once and the risotto is stirred regularly while it cooks.

 

Ingredients and Substitutions

 

·      Arborio Rice – The most important ingredient is the rice. Arborio rice is a short-grain rice commonly used for risotto. You can use another suitable risotto rice if Arborio isn’t available, but regular long-grain rice won’t give you the same creamy result.
·      Mushrooms – The recipe uses approximately 4 large mushrooms, roughly chopped. You can use the mushrooms you have available. There is no need to make the pieces perfectly even because they will cook down with the rice.
·      Onion – One small brown onion, finely chopped, provides a base of flavour.
·      Garlic – Two cloves of garlic are optional. Use fresh garlic if you have it, or leave it out if you’re travelling and don’t have any available.
·      Vegetable Stock – You need 1 litre of hot vegetable stock. Stock made from a cube is perfectly fine, making this a practical option for travellers. If you don’t need the dish to be vegetarian, chicken stock can also be used.
·      Olive Oil – One tablespoon of olive oil is used to cook the onion and garlic.
·      Parmesan – Grated Parmesan is used to serve. If you need the recipe to be vegetarian, use a suitable vegetarian Parmesan-style cheese.
·      Parsley – Two tablespoons of chopped parsley are optional and can be stirred through the risotto or sprinkled over the top before serving.

 

Equipment Required

 

• Chopping board 
• Knife 
• Large wide saucepan or cooking pot 
• Stirring spoon 
• Bowl and spoon for serving 

That’s all you need, which makes this a useful recipe for travellers, backpackers and campers with basic cooking equipment.

 

How to Make Mushroom Risotto While Travelling, Backpacking or Camping

 

This is a particularly handy risotto for travelling because you don’t need to spend time standing beside the stove adding stock one ladle at a time. And I often don’t travel with a ladle!

The stock is added in two portions, then the risotto is stirred regularly while it cooks.

You can also use stock made from a cube, which is convenient when travelling.

If you’re cooking for yourself, the recipe is already designed for one person and makes approximately 1–2 servings.

 

How to Cook Mushroom Risotto

 

1. Prepare the ingredients. Finely chop the onion, chop the mushrooms and prepare the garlic if using. 
2. Cook the onion and garlic. Heat the olive oil in a large wide saucepan over a gentle heat. Add the onion and garlic, cover with the lid and cook for about 5 minutes. 
3. Add the mushrooms. Add the chopped mushrooms, increase the heat slightly and cook for another 3 minutes. 
4. Add the rice. Stir in the Arborio rice so it is combined with the mushrooms, onion and garlic. 
5. Add the hot stock. Pour in the heated vegetable stock and stir well. 
6. Cook the risotto. Turn the heat down and allow the mixture to cook with the lid off. Stir regularly while the rice absorbs the stock. Then add the second half of stock.
7. Check the rice. It should take approximately 20 minutes for the rice to absorb the liquid and become tender. If it needs a little longer, continue cooking and stirring until the rice is ready. The rice should be soft.
8. Season and serve. Add salt and pepper to taste (optional). Stir through the parsley if using, or sprinkle it over the top. Serve with grated Parmesan. 

 

Tips for Making Mushroom Risotto

 

·      Use Arborio rice. This is one of the most important things when making risotto. The rice helps create the creamy texture.
·      Use hot stock. Heating the stock before adding helps the cooking process get started more quickly. But if you can’t heat beforehand don’t worry.
·      Stir regularly. This is an important part of making this risotto and helps the rice cook evenly.
·      Don’t put the lid back on. Once the stock has been added, cook the risotto with the lid off.
·      Keep the heat moderate. You want the mixture to cook steadily without boiling too aggressively.
·      Don’t worry if it looks quite liquid at first. The rice will gradually absorb the stock as it cooks.
·      Taste before serving. Stock and Parmesan can both contain salt, so check the seasoning before adding more.
·      Don’t panic if you don’t have fresh parsley. It’s optional and the risotto is still delicious without it.

 

Serving Ideas

 

Mushroom Risotto can be served on its own as a filling meal.

You can also serve it with:

• Grated Parmesan 
• Vegetarian Parmesan-style cheese 
• Fresh parsley 
• Cracked black pepper 
• Simple green salad 
• Crusty bread 

For travelling, backpacking or camping, the risotto is filling enough to enjoy by itself.

 

What to Do With Leftover Mushroom Risotto

 

If you have leftovers, allow the risotto to cool and store it in a covered container in the refrigerator.

When reheating, add a small splash of water or stock and heat gently, stirring until warmed through.

Risotto can become thicker as it cools, so a little extra liquid helps bring back some of its creamy consistency.

If you’re travelling or camping without refrigeration, it is best to make only the amount you expect to eat.

 

Best Rice to Use for Mushroom Risotto

 

Arborio rice is the preferred rice for this recipe.

Arborio is a short-grain rice that releases starch as it cooks, helping create the creamy texture associated with risotto. Other types of risotto rice can also be used if Arborio isn’t available.

For the best result, avoid substituting ordinary long-grain rice because it won’t produce the same creamy risotto texture.

 

FAQs

 

Do I have to add the stock one ladle at a time?

No. That’s the beauty of this recipe. This method adds the hot stock all at once and then the risotto is stirred regularly while it cooks.

What rice is best for risotto?

Arborio rice is a good choice and is the rice used in this recipe.

Can I use chicken stock?

Yes. If you don’t need the recipe to be vegetarian, chicken stock can be used instead of vegetable stock.

Can I make this Mushroom Risotto while camping?

Yes. It only requires a cooking pot, spoon and basic ingredients, making it suitable for a simple camping setup.

Can I use stock cubes?

Yes. Stock made from a cube is perfectly fine and can be convenient when travelling, backpacking or camping.

Do I have to use garlic?

No. Garlic is optional in this recipe.

Do I have to use parsley?

No. Parsley is optional and can be left out.

Can I make this recipe for more people?

Yes. The recipe is written for one person and makes approximately 1–2 servings. Increase the ingredients according to the number of people you’re feeding.

Why does my risotto become thick?

Risotto naturally becomes thicker as the rice absorbs the stock. If it becomes too thick, stir in a small amount of warm water or stock.

Do You only make risotto for dinner?

No. I make risotto for lunch sometimes, particularly on a cold day.

 

Other Risottos: Curry Sausage Risotto

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