Irresistibly Creamy Mushroom Risotto Recipe for Cozy Nights

Creamy mushroom risotto transports you to a cozy Italian kitchen with its rich, comforting flavors.

Aromatic herbs and earthy fungi dance together in this classic dish.

Skilled home cooks can master this elegant recipe with patience and love.

Arborio rice slowly absorbs delicate broth, creating a luxurious texture that melts in your mouth.

Parmesan cheese adds a salty depth that perfectly complements the woodland mushrooms.

Each spoonful promises a warm embrace of culinary tradition.

Let this recipe become your gateway to authentic Italian comfort food.

Why Delia Smith Mushroom Risotto Is So Satisfying

• Craft Gourmet Magic: Transform simple ingredients into a restaurant-quality dish that impresses without complex techniques.
• Versatile Comfort Meal: Perfect for cozy dinners, date nights, or impressing dinner guests with minimal cooking skills required.
• Layer Rich Flavors: Combine dried and fresh mushrooms to create a deeply aromatic and intensely savory risotto that bursts with umami goodness.
• One-Pot Wonder: Minimal cleanup with an oven-baked method that reduces constant stirring and allows hands-off cooking while developing rich, creamy textures.

What You’ll Need for Delia Smith Mushroom Risotto

• Dried Porcini Mushrooms: Rich, intense mushrooms that provide deep earthy flavor to the risotto.
• Fresh Mushrooms: Tender and juicy mushrooms that add texture and additional mushroom complexity.
• Arborio Rice: Creamy short-grain rice perfect for creating a smooth and luxurious risotto.

• Onion, Butter: Aromatic base that provides a rich and soft foundation for the risotto.
• Madeira Wine: Adds a sophisticated and slightly sweet depth to the overall dish.
• Grated Cheese, Shaved Cheese: Provides a salty, creamy finish that complements the mushroom flavors.

• Boiling Water: Used to rehydrate the dried porcini mushrooms and create the cooking liquid.
• Salt and Pepper: Essential seasonings that enhance the natural flavors of the mushrooms and rice.

Instructions for Delia Smith Mushroom Risotto

Step 1: Hydrate Dried Mushrooms

Pour boiling water over dried porcini mushrooms and let them soak for half an hour to unlock their deep, rich flavor and create a savory mushroom broth.

Step 2: Prepare Fresh Mushrooms

Slice fresh mushrooms into bite-sized chunks, ensuring uniform pieces for even cooking and consistent texture throughout the risotto.

Step 3: Sauté Aromatic Base

Melt butter in a large skillet and gently cook finely chopped onions until they become translucent and release their sweet, delicate aroma.

Step 4: Develop Mushroom Layers

Add fresh mushroom chunks to the skillet and cook slowly, allowing them to release moisture and develop a golden-brown caramelization.

Step 5: Incorporate Porcini Essence

Finely chop the rehydrated porcini mushrooms and stir them into the skillet, blending their intense, earthy flavor with the other ingredients.

Step 6: Coat Rice

Add rice to the pan and stir continuously, ensuring each grain is coated with butter and mushroom juices to create a creamy foundation.

Step 7: Deglaze with Madeira

Pour Madeira wine into the skillet, allowing the alcohol to evaporate and leave behind a complex, nutty undertone.

Step 8: Infuse with Mushroom Liquid

Strain the mushroom soaking liquid and gradually add it to the rice, seasoning with salt and pepper to enhance the overall flavor profile.

Step 9: Bake to Perfection

Transfer the risotto to a preheated oven dish and bake at 150°C fan, allowing the rice to absorb the liquid and become creamy and tender.

Step 10: Finish with Cheese

Stir in grated cheese, then return to the oven for an additional baking period to create a golden, bubbling top with rich, melted cheese.

Step 11: Serve and Garnish

Plate the risotto while warm and sprinkle with delicate shavings of cheese for an elegant and indulgent presentation.

Cooking Tips for Creamy Mushroom Risotto

• Maximize Mushroom Flavor: Soak dried porcini in boiling water to extract intense, rich umami essence that deepens the risotto's overall taste profile.
• Perfect Rice Texture: Stir rice until it's completely coated with butter and mushroom mixture to ensure even cooking and creamy consistency.
• Liquid Management: Use strained mushroom soaking liquid carefully to control moisture and prevent risotto from becoming too wet or dry.
• Oven-Baking Technique: Bake risotto in preheated dish to create a gentle, even heat that helps rice absorb flavors and achieve a luxurious, creamy texture.
• Cheese Pairing Tip: Choose high-quality, aged parmesan or pecorino cheese for maximum flavor impact when stirring and topping the final dish.

Mushroom Risotto Twists Worth Trying

• Vegan Mushroom Risotto: Replace butter with olive oil, use nutritional yeast instead of cheese, and substitute vegetable broth for mushroom liquid.
• Gluten-Free Forest Risotto: Use arborio rice, swap Madeira for white wine, ensure all ingredients are certified gluten-free, and check stock ingredients.
• Truffle Mushroom Risotto: Add truffle oil at the end, use mixed wild mushrooms for deeper flavor, incorporate dried porcini powder for intense earthiness.
• Low-Carb Cauliflower Risotto: Substitute rice with riced cauliflower, keep mushroom base, reduce cooking time, maintain creamy texture with cream cheese.

What Goes Well with Delia Smith Mushroom Risotto

• Pair Earthy Red Wine: Select a medium-bodied Pinot Noir from Burgundy, France, with subtle oak and mushroom undertones that beautifully complement the rich, umami flavors of the risotto.
• Create Crisp Herb Salad: Prepare a light arugula salad with shaved parmesan, lemon vinaigrette, and fresh thyme to provide a bright, zesty contrast against the creamy, dense risotto.
• Enhance with Truffle Oil Drizzle: Add a few drops of high-quality black truffle oil just before serving to intensify the mushroom's deep, woodsy essence and elevate the dish's luxurious profile.

Smart Storage Tips for Mushroom Risotto

• Store leftover mushroom risotto in an airtight container within 2 hours of cooking. Seal tightly and keep in the refrigerator for 3-4 days.
• Transfer cooled risotto to freezer-safe containers or freezer bags. Remove excess air, label with date, and freeze for up to 1 month.
• Place risotto in microwave-safe dish, sprinkle few tablespoons water or broth to restore moisture. Cover and heat in 30-second intervals, stirring between each to distribute heat evenly.
• Pour risotto into pan, add splash of broth or water. Warm over medium-low heat, stirring constantly to prevent sticking and maintain creamy texture. Cook until heated through and smooth.

FAQs About Delia Smith Mushroom Risotto

• What are porcini mushrooms?

Porcini are rich, meaty Italian wild mushrooms with an intense earthy flavor, often dried and rehydrated for deeper taste in dishes like risotto.

• Can I use different types of mushrooms?

Yes, you can substitute with cremini, shiitake, or oyster mushrooms, but each will slightly alter the final flavor profile of the risotto.

• Why do I need to soak dried mushrooms?

Soaking releases their concentrated flavor and creates a delicious mushroom broth that adds depth and complexity to the risotto.

• Is Madeira wine necessary for this recipe?

Madeira adds a unique sweet-nutty flavor, but you can substitute with dry white wine or sherry if unavailable.

Mushroom Risotto Recipe

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4.5 from 31 reviews

• Total Time: 95 minutes
• Yield: 2 1x

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Description

Creamy Italian mushroom risotto brings comfort and elegance to your dinner table. Rich arborio rice combines with earthy mushrooms, creating a luxurious dish that promises warmth and satisfaction in every delectable spoonful.

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Ingredients

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Main Ingredients:

• 225 grams (8 ounces) fresh dark-gilled mushrooms
• 175 milliliters (3/4 cup) Arborio rice
• 10 grams (0.35 ounces) dried porcini mushrooms

Dairy and Cheese:

• 60 grams (2.1 ounces) butter
• 2 tablespoons grated Parmigiano Reggiano
• 50 grams (1.75 ounces) Parmigiano Reggiano, shaved

Additional Ingredients:

• 1 medium onion, finely chopped
• 150 milliliters (2/3 cup) dry Madeira
• Salt
• Black pepper

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Instructions

1. Rehydrate dried porcini mushrooms in boiling water for 30 minutes, creating a rich, aromatic mushroom broth.
2. Slice fresh mushrooms into uniform 1-cm chunks to ensure even cooking and consistent texture.
3. In a saucepan, melt butter and gently sauté onions until translucent and fragrant, approximately 5 minutes.
4. Add fresh mushroom chunks, cooking slowly to release their deep, earthy flavors for about 20 minutes.
5. Finely mince the rehydrated porcini mushrooms and incorporate them into the pan, intensifying the mushroom profile.
6. Introduce rice to the mixture, stirring continuously until each grain is glossy and thoroughly coated.
7. Deglaze the pan with Madeira, allowing the alcohol to evaporate and concentrate the wine’s complex notes.
8. Carefully strain the mushroom soaking liquid and pour into the rice, seasoning with salt and pepper to enhance the overall taste.
9. Transfer the risotto to a preheated oven dish, baking at 150°C fan for 20 minutes to develop a creamy, unified consistency.
10. Fold in grated cheese, returning to the oven for an additional 15 minutes to create a golden, bubbling surface.
11. Serve immediately, garnishing with delicate shavings of premium cheese for an elegant finishing touch.

Notes

• Soak dried porcini mushrooms in hot water to extract maximum umami flavor and create a rich mushroom broth for the risotto base.
• Chop fresh mushrooms into uniform chunks to ensure even cooking and consistent texture throughout the dish.
• Use a combination of fresh and dried mushrooms to layer complex, deep earthy flavors that elevate the risotto’s taste profile.
• Gently bake the risotto in the oven to achieve a creamy, smooth consistency without constant stirring, making the cooking process easier and more hands-off.

• Prep Time: 35 minutes
• Cook Time: 60 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 590 kcal
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 30 g
• Saturated Fat: 18 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 52 g
• Fiber: 4 g
• Protein: 17 g
• Cholesterol: 70 mg