This risotto is incredibly creamy, full of rich mushroom flavor, and topped with plenty of savory Pecorino cheese.

While it looks impressive, it’s actually a simple, relaxing dish you can stir together on the stove.

And, it makes for a satisfying, cozy meal for cooler spring nights!

– – – – – – – – – –
Serves 6-8

Ingredients

350g Arborio or Carnaroli rice
500g mixed mushrooms, shitake, Swiss brown, oyster, enoki, or button, chopped
1 litre vegetable or chicken stock, kept hot
1 onion, finely diced
3 garlic cloves, finely chopped
150ml dry white wine
2 tbsp olive oil
60g butter
80g pecorino romano, grated, plus extra to serve
1 tsp fresh thyme
1 small handful flat leaf parsley, finely chopped
1 tsp lemon zest & juice

Method

Heat 1 tbsp of oil in a large, wide saucepan over high heat. Add mushrooms in batches along with thyme; cook to color without stewing. Set aside.

Lower the heat to medium, add remaining olive oil and half the butter. Add the diced onion and cook for 4-5 minutes until soft, but not browned. Add the garlic and cook for a further minute.

Add the rice and continue stirring for 1-2 minutes, coating every grain well, add white wine until absorbed

Add the stock gradually, one ladle at a time, continuing this process for around 15-20 minutes, keeping the rice on a gentle boil until cooked. Season with salt and pepper. The rice should be creamy, but still have a slight bite in the centre.

Stir the cooked mushrooms through, remove from heat, and finish with remaining butter, chopped parsley, grated pecorino, and lemon zest & juice.

Garnish with grated pecorino and parsley.