Mushroom Risotto



  • 400ml of chicken stock
  • 3 tablespoon of olive oil
  • 200g Portobello mushroom and 200gm white button mushroom, both thinly sliced
  • 2 (30g) shallot, diced
  • 150g (1cup) of Arborio rice
  • ½ cup (50ml) of white wine
  • 10gm chive, finely chopped
  • 4 tablespoon (40g) butter 40gm
  • 60g parmesan cheese, freshly grated
  • 1gm dried thyme
  • Sea salt & pepper to taste


  • In a saucepan, warm the chicken stock over low heat.
  • Warm the olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, set aside.
  • Add 1 tablespoon olive oil to skillet and stir in the shallots & dried thyme. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden colour, pour in white wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup chicken stock to the rice, and stir until it is absorbed. Continue adding chicken stock, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, approximately for 15 to 20 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and grated parmesan. Season with salt and pepper to taste.