Mushroom risotto with brown butter and gremolata


This classic mushroom risotto mostly uses run-of-the-mill button or chestnut mushrooms. But, their flavour is bolstered by dried porcini and a small amount of brown miso, both of which add richness and depth. The brown butter is an easy but elegant touch that makes the risotto feel extra luxurious, while the gremolata lifts everything, adding zesty freshness and fragrance.

First published in 2022






Brown butter



First, rehydrate the porcini mushrooms in a little hot chicken stock - just enough to cover - and set them aside. Transfer the rest of the chicken stock to a saucepan on a low heat, to keep warm


Heat a frying pan over medium heat and add a dash of olive oil. Add the onion and cook for 10 minutes, stirring often, until softened


Add the garlic and cook for a further minute, stirring frequently, or until fragrant


Add the button or chestnut mushrooms and cook until softened, around 10-15 minutes


Add the white wine to the pan and cook down until it has completely evaporated

  • 125ml of white wine

Add the rice and miso to the pan. Give it a good stir, cooking for a minute or so, until the miso has dissolved and the rice has mixed in with the other ingredients


Add the porcini and their soaking liquid, then begin adding ladles of the hot chicken stock to the risotto, one at a time. With each addition of stock, stir the risotto to agitate the rice so that it releases starch - this is how you end up with a creamy sauce. Make sure each ladleful of hot stock is absorbed before adding the next 


Once the risotto is cooked, let it rest while you make the gremolata. To do this, simply combine the garlic, lemon zest and parsley


Make the brown butter by heating the butter in a saucepan over a medium-low heat. Swirl the pan until the butter has melted and turned a golden brown colour and has a nutty aroma


To serve, drizzle the risotto with the brown butter and sprinkle with the gremolata and Parmesan

First published in 2022

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