Mushroom Risotto

A recipe given to us by Charlotte, this rich mushroom risotto uses Japanese sticky rice, plenty of mushrooms, and wine, cream and cheese to keep it creamy and hearty and delicious!




  • 250g rice (short grain)
  • 300g mushrooms (whichever varieties you prefer)
  • 2 tsp bouillon (or other vegetable stock)
  • 1 onion (diced)
  • 100ml + 3 tbsp white wine
  • 150ml cream
  • 100g parmesan cheese
  • 1 clove garlic (finely diced)
  • 20g parsley (finely chopped)
  • Salt & Pepper (to taste


  1. Wash and slice your mushrooms, then place to one side.
  2. Melt a little butter in a sauce pan, and fry your garlic. Add your mushrooms, and keep on a medium heat until all liquid has evaporated. Add your parsley.
  3. Add in the 3 tbsp of white wine, and wait until absorbed and, again, until any excess liquid has evaporated. Then add your cream, salt and a little pepper, mix and place to one side for later.
  4. In another large saucepan, boil 1 litre of water and mix in your stock (bouillon).
  5. In a large saucepan, fry your onion in a little oil for 10 minutes or so until they are translucent.
  6. Add the rice and cook for 4-5 minutes until well-mixed in.
  7. Add in the remaining 100ml of wine, and stir well until the rice has absorbed it all.
  8. Once absorbed, start adding the stock a ladle at a time, waiting until each spoonful has been absorbed before adding in the next. Repeat until all stock as been absorbed.
  9. Finally, mix in your parmesan cheese and the sauce you made earlier – heat up and eat!