Mushroom Risotto with Beatrix Reserve

Serves: 4 | Prep Time: 15 minutes | Cook Time: 35–40 minutes

Ingredients for the Risotto:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 500g mixed mushrooms, sliced (button, brown, portobello, or wild mushrooms work beautifully)
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • 5 cups warm vegetable or chicken stock
  • ¾ cup grated parmesan cheese
  • Salt and black pepper to taste
  • Fresh thyme leaves (optional)
  • Fresh parsley for garnish

Optional Extras:

  • Truffle oil drizzle
  • Crispy bacon bits
  • Extra parmesan shavings

 

Method

Step 1: Prepare the Mushrooms

Heat the olive oil and 1 tablespoon butter in a large pan over medium heat. Add the mushrooms and cook until golden brown and slightly crispy on the edges, about 8–10 minutes.

Add garlic and thyme, cook for another minute, then remove half the mushrooms for serving later.

 

Step 2: Start the Risotto

In the same pan, add the remaining butter and onion. Cook gently until soft and translucent.

Add the Arborio rice and stir continuously for 1–2 minutes until lightly toasted and coated in the buttery mixture.

 

Step 3: Add the Wine

Pour in the white wine and stir until mostly absorbed. This adds beautiful depth and balance to the dish.

 

Step 4: Slowly Add the Stock

Add one ladle of warm stock at a time, stirring regularly. Allow the liquid to absorb before adding the next ladle.

Continue this process for about 20–25 minutes until the rice is creamy but still slightly firm in the centre.

 

Step 5: Finish the Risotto

Stir in the parmesan cheese and season with salt and black pepper. Fold the reserved mushrooms back into the risotto. If needed, add a splash more stock for an extra creamy texture.

 

To Serve

Spoon into warm bowls and top with:

  • Fresh parsley
  • Extra parmesan
  • Cracked black pepper
  • A drizzle of truffle oil (optional)