Creamy Mushroom Risotto

For years my risotto was fine. Not great. A little stodgy, a little flat. The fix turned out to be three small things: a hotter pan to start the rice, hot stock added gradually, and finishing it loose — what Italians call 'all'onda', meaning it ripples on the plate.

Once those three details click, you'll never go back. This is a proper, comforting bowl that's worth the half-hour of stirring.

Ingredients

Instructions

1. Bring the stock to a gentle simmer in a saucepan. If using porcini, add the strained soaking liquid to the stock and chop the mushrooms.
2. Heat 2 tablespoons of oil in a wide pan over high heat. Sear the fresh mushrooms in batches until deeply golden, season, and set aside.
3. Lower the heat, add the remaining oil and the onion, and cook for 4 minutes until soft.
4. Stir in the rice and toast for 2 minutes — the grains should look slightly translucent at the edges.
5. Pour in the wine and stir until almost fully absorbed.
6. Add the hot stock a ladle at a time, stirring often. Wait until each addition is nearly absorbed before adding the next. After about 16–18 minutes the rice should be al dente.
7. Stir in the cooked mushrooms, Parmesan and cold butter. Beat hard for 30 seconds — this is what makes it creamy. The texture should be loose enough to ripple. Loosen with extra stock if needed.
8. Rest for 2 minutes, then serve immediately with thyme and more Parmesan.

Cooking tips

• Hot stock matters. Cold stock shocks the rice and slows cooking unevenly.
• Don't skip the final beating in of butter and Parmesan — it's where the creaminess comes from.
• Risotto waits for no one. Serve the moment it's done.

More like this

If you enjoyed this recipe, you'll find more of my favourite main dishes recipes in the archive, or browse the full collection.