Mushroom risotto
Preparation : 10 min
Cooking : 45 min
Total time : 55 min Rest : 0 min
1 onion
2 tbsp olive oil
320 g Arborio rice
100 ml white wine
700 ml water
1 vegetable stock cube
50 g salted butter
300 g button mushrooms
50 g parmesan
Associated products
Turn your leftovers into arancini balls! Simply roll the chilled risotto into balls and coat with flour, then egg, then breadcrumbs. Deep fry for 4-5 minutes until golden brown.
- 1 onion
- 2 tbsp olive oil
- 320 g Arborio rice
- 100 ml white wine
- 300 g button mushrooms
- 700 ml water
- 1 vegetable stock cube
- 50 g salted butter
- 50 g parmesan
© Hachette Livre (Marabout) 2016
Recipes submitted by consumers are not tested by Magimix.
10 comments
tasted great. used stock & added smoked salmon
a bit more soupy than I expected but tastes fine.👍🏻
nice! I cooked bacon and mushroom first using the stir fry function. I prefer my rice al dente to will reduce cooking time be a few minutes next time.
Tastes delicious. Next time tho, I will put mushrooms in later so they are not totally minced up and the rice stays white(er).
Was very nice. I added some fresh Thyme.
My husband and I really enjoyed this recipe. I had pre sliced mushrooms & that worked as well. And the water for the stock cube was boiling to dissolve the stock cube in answer to a previous question. The risotto was well cooked but not soggy and not al dente. It is definitely a do again thanks
Loved this Mushroom 🍄 Risotto. I add 120mil White Wine,(to finish off the Bottle, we had last night.) I swapped water for chicken stock, about 550ml. Fabulous taste and texture. Also added a bit more parmesan cheese.
Question… what could I substitute for the wine?
The recipe needs some salt to bring on the flavours. I use lukewarm water for al dente, or you have to cook additional 4 minutes
Please clarify whether the water is hot or cold when adding, I've attempted it with cold water a few times and it doesn't cook as per the recipe timing