This Delia Smith Mushroom Risotto is a comforting Italian-style dish made with creamy Arborio rice and earthy mushrooms slowly cooked in rich stock. The texture is soft and velvety with just a gentle bite in the rice, while the flavour is savoury, buttery and full of depth. Although risotto requires a little patience with stirring, the method is straightforward and suitable for confident beginners. The entire dish takes around 35 minutes to prepare and cook, making it perfect for a relaxed midweek dinner.
Ingredients
For the Risotto
- 300g Arborio risotto rice
- 250g chestnut mushrooms, sliced
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 1 litre hot vegetable stock
- 75ml dry white wine
- 2 tbsp olive oil
- 40g butter
- 50g Parmesan cheese, finely grated
- Salt and freshly ground black pepper
- Fresh parsley, chopped (optional)
How to Make Delia Smith Mushroom Risotto Recipe
- Prepare the ingredients: Finely chop the onion, slice the mushrooms and crush the garlic. Warm the vegetable stock in a saucepan so it is ready to add gradually during cooking.
- Cook the base: Heat olive oil and half the butter in a large frying pan. Add the onion and cook gently for about 5 minutes until soft and translucent.
- Add the mushrooms: Stir in the sliced mushrooms and cook until lightly golden and tender. Add the garlic and cook for another minute.
- Toast the rice: Add the Arborio rice and stir for 1 to 2 minutes so the grains are coated with the buttery mixture.
- Add the wine: Pour in the white wine and cook while stirring until the liquid has mostly evaporated.
- Gradually add stock: Add a ladle of hot stock and stir gently until absorbed. Continue adding stock gradually, stirring often, allowing each addition to absorb before adding the next.
- Finish the risotto: After about 18 to 20 minutes the rice should be creamy and tender with a slight bite. Stir in the remaining butter and Parmesan cheese.
- Serve: Season with salt and black pepper, sprinkle with fresh parsley if using, and serve immediately while hot and creamy.
Tips for the Best Mushroom Risotto
Why is my risotto too thick?
If the risotto becomes too thick, simply stir in a small splash of warm stock or hot water until it loosens to a creamy consistency.
How do I keep the risotto creamy?
Frequent stirring releases the starch from the rice, which naturally thickens the dish and gives risotto its signature creamy texture.
Can I add extra vegetables?
Yes. Peas, spinach, or asparagus can be added in the final few minutes of cooking for extra flavour and colour.
What mushrooms work best?
Chestnut mushrooms are excellent for their flavour, but button mushrooms, portobello, or mixed wild mushrooms also work well.
Serving Suggestions
- Serve with a crisp green salad
- Add extra grated Parmesan on top
- Pair with garlic bread or warm focaccia
- Enjoy with a glass of dry white wine
Storage
Room Temperature
Risotto should not be left out for more than 1 hour as rice dishes can spoil quickly.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of stock or water.
Freezing
Risotto can be frozen for up to 1 month. Thaw overnight in the refrigerator and reheat slowly while stirring.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 55g
- Protein: 12g
- Fat: 17g
- Saturated Fat: 7g
- Sodium: 540mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make mushroom risotto without wine?
Yes, simply replace the wine with extra vegetable stock. The risotto will still be rich and flavourful.
What rice is best for risotto?
Arborio rice is most commonly used because it releases starch during cooking, creating the classic creamy texture.
How do I know when risotto is cooked?
The rice should be tender but still have a slight bite in the centre, and the overall texture should be creamy rather than dry.
Can I make this risotto vegetarian?
Yes, simply ensure the stock used is vegetable stock and use vegetarian Parmesan if required.
Delia Smith Mushroom Risotto Recipe
Course: Main CourseCuisine: ItalianDifficulty: Medium4
servings10
minutes25
minutes35
minutes420
kcal35
minutesCreamy mushroom risotto inspired by Delia Smith, made with Arborio rice, sautéed mushrooms and Parmesan for a comforting Italian-style dish.
Ingredients
300g Arborio risotto rice
250g chestnut mushrooms, sliced
1 small onion, finely chopped
2 garlic cloves, crushed
1 litre hot vegetable stock
75ml dry white wine
40g butter
2 tbsp olive oil
50g Parmesan cheese, finely grated
Salt and freshly ground black pepper
Fresh parsley, chopped (optional)
Directions
- Heat olive oil and half the butter in a large frying pan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft.
- Add the sliced mushrooms and cook for 4–5 minutes until lightly golden and softened.
- Stir in the crushed garlic and Arborio rice, mixing well so the grains are coated in the buttery oil.
- Pour in the white wine and cook, stirring, until most of the liquid has evaporated.
- Add a ladle of hot vegetable stock and stir gently until absorbed. Continue adding stock gradually, stirring often.
- After about 18–20 minutes the rice should be tender but still slightly firm in the centre.
- Stir in the remaining butter and grated Parmesan cheese until the risotto becomes creamy and glossy.
- Season with salt and freshly ground black pepper, then sprinkle with chopped parsley before serving.
Notes
- Always keep the stock warm while cooking risotto.
- Stir frequently to release the rice starch for a creamy texture.
- Serve immediately for the best flavour and consistency.
