Autumnal mushroom risotto

by Hayden Groves

A comforting cold weather classic from Hayden Groves


1¾ litres white chicken stock
1 tbsp olive oil
50g unsalted butter
1 medium onion, peeled and finely diced
2 garlic cloves, peeled and crushed
125g chestnut mushrooms, chopped into small dice
300g carnaroli rice
150ml dry white wine
75g unsalted butter, diced
100g parmesan, freshly grated, plus extra for serving
150gm assorted mushrooms, cleaned and prepped


In a pan, bring the chicken stock to a simmer.

Heat the olive oil and butter in a heavy-based saucepan. Add the onion and cook for 1 min over a low heat, then add the garlic, the chestnut mushrooms and a pinch of salt. Carry on cooking over a low heat for a further 5 mins until softened.

Stir in the carnaroli rice and turn up the heat. Toast the grains for 2 mins before adding the wine; stir gently with a wooden spoon until the wine has been absorbed.

Now add a ladleful of the simmering stock. Give it a stir, and let it simmer until the stock has nearly all been absorbed. Stir frequently to prevent the rice from sticking to the bottom of the pan. This also knocks out the starch and gives risotto its creaminess. Continue adding the simmering stock a ladleful at a time, until the rice is tender but still creamy, for roughly 15-18 mins.

Check a few grains: bite one in half and you should just see a very small white pin dot in the centre. When the rice is cooked, make sure it’s not too thick. It should find its own level in the pan; if not add a splash more stock. Remove the pan from the heat.

Now, the important mantecura stage. Beat in the remaining diced butter and the parmesan vigorously, and season to taste as required. Cover the pot with a clean tea towel and leave to rest for 3 mins.

While the risotto is resting, sauté the mushrooms in a little olive oil and butter. Portion the risotto into warm bowls, scatter with the mushrooms and serve with more freshly grated parmesan over the top.

Recipe: Hayden Groves