mushroom risotto

Rondelli's Mushroom Risotto




Yield 2 people

An easy supper dish. Leftovers can be made into arancini.



  1. Put 2 tbsp of olive oil in a pan and cook chopped onion and garlic for a few minutes stirring occasionally.
  2. Add chopped mushrooms and cook with onions for a further 3 mins.
  3. Take another sip of wine, top up glass if necessary.
  4. Add a cup of Arborio rice to the pan and stir to coat in olive oil.
  5. Add ½ glass of white wine to pan and simmer until reduced stirring all the time. Have a sip of wine to check was ok to add to mixture.
  6. Add a ladle of the vegetable stock to the pan at a time and allow to simmer and reduce before adding more stock.
  7. Keep doing until all of the stock has been reduced.
  8. Sip more wine.
  9. Stir in a splash of double cream, chopped parsley and a squeeze of lemon and serve…..with a glass of dry white wine obviously.
  10. Add salt and pepper if required.

Recipe by The Kitchen Roebuck Park at