This deliciously creamy mushroom risotto without wine is intensely flavoured from dried porcini mushrooms. Easy to make but with wow-factor!
🍴Why you will love this recipe
A rich and creamy mushroom risotto is such a treat for an easy weeknight dinner, and this version without wine is packed with flavour and intensely mushroomy.
The prominent flavours of porcini mushrooms with all their juices, garlic, chestnut mushrooms and fresh parsley are simple but a delicious combination.
The trick to a fabulously creamy and delicious risotto, (aside from stirring pretty much continuously as it cooks), is to vigorously beat through a knob of butter and generous grating of parmesan just before serving, or in this case I've vegan-ised it with a knob of dairy-free butter and, if you can find some, vegan parmesan.
📝 What you need
Dried mushrooms Using dried mushrooms (like porcini or dried mixed mushrooms) gives an intensely mushroomy, savoury flavour to your risotto. If you can, don't leave these out as they are absolutely the star of the show.
Fresh mushrooms I usually choose chestnut mushrooms as they keep their texture and bite when cooked. For a special occasion look for wild or mixed mushrooms for a variety of textures and flavours.
Shallots are a lovely savoury base for the risotto, but by all means use just one small-ish onion instead.
Risotto rice is a short-grain rice that becomes deliciously creamy as it cooks - don't substitute this for any other type of rice or the results will be very different. Look for either arborio or carnaroli rice, (though these are often just labelled 'risotto rice' in supermarkets).
👩🏽🍳 How to make your mushroom risotto (without wine)
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Soak the porcini mushrooms in boiling water for 5-10 minutes. Peel and chop the shallots.
Thickly slice the mushrooms and fry gently with the shallots and garlic. Stir through the risotto rice.
Roughly chop the porcini mushrooms then add to the pan. Add the porcini soaking liquid and simmer.
Add the vegetable stock gradually, stirring frequently. Cook for 15 minutes or until the rice is just cooked through. Stir through the dairy-free butter and vegan cheese (if using), and chopped parsley. Serve immediately.
🔪 Top Tips & FAQs
The more stirring you do during cooking, the creamier your risotto will be. At the end of cooking you can use a whisk to very vigorously beat the mushroom risotto which gives an especially creamy result.
You may need a little more than 600ml stock for the rice to cook through, it will be different every time you make it. If you run out, just add boiling water instead.
Try to serve your mushroom risotto as soon as you can after cooking, for the very best texture and intense mushroom flavour.
Frequently Asked Questions
You can, but the texture of the rice becomes quite grainy and the lovely creaminess of the risotto won't be the same. If you can, always serve it straight after cooking.
As long as it is transferred to an airtight container and kept in the fridge, you can keep the risotto for 24 hours but it must be reheated to piping hot before serving. You will need to add a splash more water to loosen the texture, and the rice won't have quite the same 'bite' after a day in the fridge. If in doubt, consult the Food Standards Agency's advice on rice.
Creamy Mushroom Risotto without wine
- 15 g dried mushrooms porcini or mixed
- 2 tablespoon rapeseed or sunflower oil
- 2 shallots or 1 small onion
- 1 teaspoon ready-chopped garlic / garlic purée
- 250 g mushrooms chestnut or mixed / wild mushrooms
- 200 g risotto rice arborio or carnaroli
- 600 ml vegetable stock
- knob dairy-free margarine
- vegan parmesan-style cheese optional
- handful fresh parsley
- Place the dried mushrooms in a mug or small jug and cover with boiling water. Leave to soak for 5-10 minutes.
- Meanwhile, heat the oil in a large, deep frying pan or casserole. Peel and finely chop the shallots and add to the pan, along with the garlic. Cook for 3 minutes over a medium heat until starting to soften.
- Thickly slice the mushrooms and add to the pan, season well with salt and black pepper and cook for 4-5 minutes.
- Add the rice to the pan and stir well. Take the mug/jug of soaking dried mushrooms, and strain the liquid into the pan through a sieve. Tip the drained mushrooms onto a chopping board, chop finely and add to the pan.
- Add the vegetable stock gradually, stirring frequently, over the course of about 15 minutes or until the rice is just cooked through. Taste and add more salt and black pepper if required.
- Just before serving, stir through the knob of dairy-free margarine, vegan parmesan (if using), and finely chopped parsley.
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