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​Mushroom (and Cherry Tomato) Risotto



Serves 4 -6


Preparation Time: 10 minutes

Cooking Time: About 30 minutes


This dish can be varied by using an assortment of wild mushrooms




115g / 4 oz butter

Olive Oil

2 large onions, finely chopped

3-4 fat garlic cloves, crushed

225g / 8 oz risotto rice (I use Arborio)

2 glasses of White Wine, or more!

1 1/2 ltrs / 2 pints chicken stock

345g / 12 oz chestnut mushrooms, or 115g each of button, wild, oyster mushrooms

Small box cherry tomatoes (optional)

55g / 2 oz parmesan cheese

Sea Salt

Freshly ground black pepper

Fresh parsley





  1. Melt the butter and a little olive oil in a large deep frying pan or saucepan and add the onion and garlic.   Cook gently until softened, do not brown.

  2. Thinly slice the mushrooms and stir into the mixture for three minutes.

  3. Now add the rice and make sure it is well coated with the oil, butter and juices.

  4. Add the wine, stirring gently and making sure the rice does not stick to the bottom of the pan and encourages a creamy consistency.  

  5. Gradually add the warmed stock and stir continuously.  This process can take up to 30 minutes, the rice needs to be soft with just a little bite.

  6. About ten minutes before the end of cooking time, add the tomatoes and allow to split and soften a little.

  7. Finally grate two thirds of the Parmesan and stir this into the rice mixture and shave the remainder of the cheese into large flakes.

  8. Adjust the seasoning and spoon the mixture into a serving dish.  Garnish with Parmesan shavings and chopped parsley.


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