My chesnut mushroom risotto

Mushrooms are a must on my shopping list! They are very handy for a quick meal on a lazy day. Mushroom risotto is one of my favorite solutions when you need to cook something fast and easy with just a few ingredients. The main focus of this meal is technique.


  • 300g Risotto rice
  • 1 liter Chicken stock
  • 2 tbsp Butter
  • 300g Chestnut mushroom sliced, save about 1/4 cup for garnish
  • 1 cup White wine, your choice. Mine is Chardonnay
  • 200g Grated Parmesan cheese
  • 1 Shallot (small) finely chopped
  • 1 Onion (small) finely chopped
  • 3 Garlic cloves minced or finely chopped
  • 3 tbsp Olive oil
  • Salt and pepper to taste
  • A little bunch of fresh parsley


  1. Place a large saucepan over medium heat.
  2. Add 2 tbsp olive oil, onion, shallot, 2 garlic cloves minced and mushrooms.
  3. Saute until the mushrooms are tender, and onions have wilted a bit.
  4. Stir in the risotto rice for about a minute, and ensure all grains are covered in the olive oil.
  5. Pour in the cup of Chardonnay and lightly stir until the liquid is absorbed.
  6. Adding enough chicken stock to cover the rice, and slowly stir allowing it to be absorbed.
  7. Repeat the last step, adding the stock progressively until the rice is tender and creamy.
  8. Add 2 spoons of butter and Parmigiano, combine well. Season with salt and pepper to taste.

Note: Let it rest for about 10 minutes covered with a cotton towel. It will make it glossy and stunning before serving!


  1. In a saucepan over medium heat, add 1 tbsp olive oil, 1 garlic clove minced and the rest of the mushrooms. Saute until the mushrooms are lightly golden and remove from the heat.
  2. Serve and pour on top of the risotto a few of the fried mushrooms, add some sprinkles of parsley finely chopped.

Enjoy it as an appetizer or as a main course with a chill glass of Chardonnay.