Call Us

Recipe: Mushroom Risotto

Mushroom risotto prepared by Bianca at home during Lockdown 2021.

This is an ultimate comfort meal and an easy recipe to prepare at home. It is a rich and creamy mushroom risotto recipe made with the specialist Italian short-grain rice, parmesan cheese, white wine, and mushrooms. 


Serves 1-2

  • 100 g Aborio risotto rice
  • 1 Shallot
  • 25 g butter for Sauté
  • 5 stalks of fresh Thyme
  • 60 ml white Wine
  • 200 ml Chicken stock
  • 40 g Parmesan cheese – finely grated
  • Handful of Parsley, coarsely chopped
  • Juice of 1/2 Lemon
  • Optional: 3-4 Buttom Mushrooms for frying


  • Wash the rice in a container with cold water. Change the water 2-3 times.
  • Peel and finely slice the shallots. 
  • Separate the thyme leaves and discard the stalks. Finely chop the time leaves. 
  • In a small pot, add the butter and Sauté the shallots and thyme until they are translucent but not brown.
  • Add the rice and stir regularly until the rice is heated throughly and becomes partially translucent.
  • Add wine and let it absorb into the rice, stiring regularly.
  • Add 50ml of stock and let it gently simmer until absorbed into the rice, stiring regularly. Add the next 50 ml until all the stock is absorbed. 
  • Taste a grain of rice to check it is cooked. The grain should be soft but with a firm center. 
    • If the rice requires more cooking, add an additional 20ml of liquid (prefrably stock, but also wine or water) and let it absorb before tasting another grain.  
  • Add the cheese and parsley and stir in. For an extra creamy risotto, add 25g butter too. 
  • Season with salt to taste and lemon juice
  • Optional: Garnish with pan fried mushrooms and parmesan wafers

Latest Newsletter

See our latest email newsletter.

Read now


Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

Find out more

The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

Find out more