Mushroom risotto made easy with Marco Pierre White

Ingredients

• 1.5 kg White Mushrooms (sliced very fine for stock; reserve some for roasting at the end)
• 1.5 L Water (for mushroom stock)
• 3 tbsp Olive Oil (extra‑virgin, for sautéing mushrooms and onions)
• 3 tbsp Unsalted Butter (cut into cubes, added to the pan and at the finish)
• 1 medium Onion (grated, sweetens the base)
• 300 g Arborio Rice (short‑grain risotto rice, yields creamy texture)
• 150 ml Dry White Wine (dry, adds acidity and depth; alcohol cooks off)
• 50 g Parmesan Cheese (freshly grated, finishes the risotto)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt (kosher or sea salt)
• pinch White Pepper (freshly ground, optional)

Instructions

1. Make Mushroom Stock

   Slice the white mushrooms very fine, heat 1 tbsp olive oil in a large pot, sweat the mushrooms for a couple of minutes, then add 1.5 L water and simmer gently for 20 minutes. Strain through a fine mesh sieve, pressing the solids to extract all liquid; set the clear stock aside and keep the strained mushrooms for later use.

   Time: PT20M

2. Sweat the Onion

   In a wide skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the grated onion and cook, stirring occasionally, until the water evaporates and the onion becomes soft and fragrant (about 5 minutes).

   Time: PT5M

   Temperature: medium heat

3. Toast the Rice

   Add the Arborio rice to the skillet, stirring to coat each grain with the butter‑oil mixture. Cook for 2 minutes until the edges become translucent.

   Time: PT2M

   Temperature: medium heat

4. Deglaze with White Wine

   Pour the dry white wine over the rice, stirring constantly. Let it simmer until the liquid is almost completely absorbed and the alcohol aroma disappears (about 3 minutes).

   Time: PT3M

   Temperature: medium heat

5. Gradual Stock Incorporation

   Add the warm mushroom stock a ladleful at a time, stirring gently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process, adjusting the heat so the mixture gently bubbles, for about 20 minutes until the rice is al dente and the risotto is creamy.

   Time: PT20M

   Temperature: medium simmer

6. Finish the Risotto

   Stir in the remaining 1 tbsp butter, the reserved roasted mushrooms (quick‑roasted in a separate pan with a splash of olive oil), and the grated Parmesan cheese. Season with salt and a pinch of white pepper. Cook for another 5 minutes, allowing the cheese to melt and the mixture to become glossy.

   Time: PT5M

   Temperature: medium heat

7. Garnish and Serve

   Remove from heat, sprinkle chopped parsley over the top, drizzle a tiny drizzle of olive oil if desired, and serve family‑style directly from the skillet so the risotto stays warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g