Champignon risotto


Yesterday I was checking my photo library in my phone and I totally forgot that I took some pictures of a food I prepared before I went to Finland. I found there photos of four of my recipes so now I have to write about all of them 😀 Today I will start with this risotto recipe.

I think I love every kind of risotto (surprise surprise 😀 ) but this one I prepare more often. The combination of white wine, fresh champignons, herbs and parmesan  cheese is just scrumptious. When I don´t have any fresh mushrooms I usually use dried oak mushrooms. If you don´t like any kind of mushrooms you can even subtitute them for raddicchio (Italian chicory) which is a great combination and I really recommend it. If I had any raddicchio right now I would definitely prepare this version. But let´s get back to this mushroom risotto 🙂 For more authentic Italian version you can use Arborio rice but If you don´t have it, don´t worry, just use any short-grain rice ( but then I suggest to not serve it to any Italian 😀 sometimes they can be really touchy about their original recipes and ingredients). The tip I have read somewhere is NEVER wash the rice because every bit of the rice starch helps make risotto creamy. And my own tip: fresh herbs. Always. This time I had fresh rosemary.




  • 1 cup Arborio rice
  • 2 cups fresh champignons, sliced
  • 1 smaller onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 1/2 – 2 cups of chicken stock
  • 2 tbs butter
  • olive oil
  • 1/3 cup of dry white wine
  • fresh herbs (rosemary)
  • salt & pepper
  • 1/2 cup freshly grated parmesan


  • Heat the oil in a  saucepan or  frying pan over a medium heat. Add onion and garlic, then fry for about 4 mins until soft. Add mushrooms, season with salt and pepper and sautĂŠ for about 2 minutes.
  • Add the rice and rosemary into the pan and and start to toast it and stirring frequently. Pour over the wine and let it bubble to nothing so the alcohol evaporates.
  • Add the chicken stock, 1/3 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly until the rice has absorbed all the liquid. Add the same amount of stock again and continue to simmer and stir. It should start to become creamy and tender. By the time the final quarter of stock is added, the rice should be almost cooked. Continue stirring until the rice is cooked. (If the rice is still undercooked, add a splash of water).
  • Remove from heat, and stir in  butter and parmesan. Season with salt and pepper to taste.




8 thoughts on “Champignon risotto”

      1. I’m going to guess you could make grass and corn husk risotto and I would eat it by the bucketful. Your cooking is gorgeous–and I come from a long line of competitive, complaining and super picky chefs.


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