From the OPR kitchen
A patient pan of mushroom risotto, finished with cheese and parsley.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Mushroom risotto for two
At home recipes · Date night
A patient pan of mushroom risotto, finished with cheese and parsley.
10 min prep · 35 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Keep the stock hot in a separate pan. Warm oil and half the butter in a wide saucepan. Soften onion for 6 minutes.
- 2Add mushrooms and cook for 5 minutes. Stir in rice for 1 minute.
- 3Add stock a ladle at a time, stirring and letting each addition absorb before adding more. Continue for 20–25 minutes until the rice is tender with a little bite and the risotto flows softly. Use extra boiling water if needed.
- 4Take off the heat and stir in remaining butter, cheese, parsley and pepper. Rest for 2 minutes and serve.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Taste before serving and adjust the seasoning a little at a time. Check ingredient labels for allergens and dietary suitability.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
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