In this mushroom recipe, Galton Blackiston produces a delicious mushroom risotto that would make a delicious meal on its own, or it can be served as an indulgent accompaniment to ossobuco or braised beef.

Have a look through our collection of risotto recipes for more risotto dishes.

In a heavy bottomed pan fry the shallots in the butter until soft, but not browned. With the pan still on the heat, add the rice, stirring constantly, until the grains are well coated in butter
Finding an alternative to arborio rice
Try Carnaroli rice as an alternative to Arborio.
Add 400ml of the cold vegetable stock together with the saffron. Season, and bring gently to the boil stirring occasionally
Once the pan is boiling evenly, remove from the heat, cover with a tight fitting lid or foil if necessary
It is important that the pan is covered by the lid or the foil to keep in the steam, which completes the cooking of the rice. Set aside for 30 minutes
About 5 minutes before removing the lid from the rice, heat a little oil in a frying pan and lightly sauté the wild mushrooms, season and set aside. Remove the lid from the rice and taste
The rice should be cooked and slightly sloppy in texture. If it is too thick add the remaining 25ml of stock
Finally, stir in the grated Parmesan and chopped parsley, spoon into individual serving dishes and top with the sautéed wild mushrooms
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Mushroom risotto

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This is a rich mushroom risotto recipe. Flavoured with earthy wild mushrooms, this risotto by Galton Blackiston is delicious as a main or as a tasty side dish.

Mushroom risotto recipe Tweaks

What's this?
Great tastes but, and it is a big but, 30 mins set aside just does not cook the rice nor is there enough fluid to allow the rice to get to a risotto consistency. If you look elsewhere on this site at Theo Randall's recipe or Paul Hethcotte's they both use far more liquid - most of my other recipes also have ratio of fluid (ml) and rice(grams) as between 3:1 and 4:1; the ratio in this recipe ie 2:1 is just not enough.

Wild Mushroom Milanese is a lovely idea and it tastes great - I just wonder if this recipe was ever actually tried.
18 November 2014