A MEAL YOU CAN MAKE

Mushroom risotto

Creamy rice made by gently stirring in stock, with deeply browned mushrooms.

About 51 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Milk; stock may contain celery or gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~529 kcal · 16g protein · 76g carbohydrate · 20g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Wipe and slice 250g mushrooms (thinly sliced). Chop 100g onion (finely diced) and 5g garlic (minced). Measure 160g risotto rice. Make 750ml vegetable stock (hot, check label) with hot water following its packet; keep in a heatproof jug.

  2. Brown the mushrooms

    Heat 15ml olive oil over medium-high heat. Add the mushrooms and stir until browned and their released water has evaporated. Move them to a clean bowl.

  3. Soften and toast

    Lower the heat. Melt 15g butter, soften the onion for 5 minutes, then stir in the garlic and rice for 1 minute without browning the garlic.

  4. Stir in stock gradually

    Add a ladle of hot stock. Stir until nearly absorbed, then add another. Repeat, staying at the pan. After 18 minutes taste a grain; it should be tender with a slight bite, never chalky. Use the stock as needed; extend cooking with hot water if still hard.

  5. Finish the risotto

    Return the mushrooms and heat through. Stir in 30g vegetarian hard cheese (grated). Add enough remaining stock to make the rice flow slowly when the pan tilts.

  6. Check and serve

    Serve immediately in warm bowls. Risotto thickens as it stands; loosen with hot water if necessary.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 8 min · Cooking: about 38 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Northern Italian-inspired. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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