A super easy and quick one-pot mushroom risotto recipe, made with white wine and a touch of parmesan cheese.
If you have been following me on social media, you would know that I spent last week in Italy. The best thing about Italy is, of course, the amazing food. Seriously, all we did in Italy was eat good food, drink lots of wine, and have gelato at least twice a day!
Risotto is one of my all-time favourite dishes. But during my visit to Italy, I fell in love with mushroom risotto even more. In Lake Trentino, we went to this fancy restaurant for dinner and I had the creamiest and most delicious mushroom risotto there, so I’ve decided to recreate the dish and share the recipe with you guys.
I have a few tips to share with you, to make sure that your risotto is as creamy and delicious as it should be. The first thing is to always use arborio rice because arborio rice is starchier than any other rice and makes sure that your risotto turns out creamy. If you use any other rice, then you will get pilaf instead of risotto! I also found that a risotto turns out very delicious and creamy if you cook it with Bertolli with Butter and Olive Oil. I use it to saute the onion and garlic, and then add it again at the end of the recipe for extra creamy texture.
Bertolli have recently launched a new Bertolli with Butter and Olive Oil Block. This block is a blend of Italian olive oil and butter that is perfect for cooking food on high temperatures (up to 200 degrees). I love the fact that with this product you can still enjoy the rich taste of butter without the risk of burning like butter. Many of my recipes require adding both olive oil and butter, but Bertolli made my life much easier so now I use Bertolli with Butter and Olive Oil instead.
Bertolli are all about enjoying good food the Italian way, and spending quality time and gathering with family and friends. So while cooking my mushroom risotto I don’t worry too much about having to be around the stove all the time since Bertolli with Butter and Olive Oil doesn’t burn like butter and I can spend that little time with my family or friends instead.
Another tip is to use delicious stock when cooking the risotto. Some people use water instead, but when I tested out the recipe using just water the risotto turned out bland and tasteless.
What I love about this recipe is that it’s made with minimal preparation and is ready in under half an hour. It’s also made in one pot, which means less washing up is needed at the end. And it’s a very versatile recipe, I like a vegetarian risotto and usually make it with mushrooms, peas and sprinkle with pine nuts for that nutty flavour and a lovely crunch. But you can also add tomatoes, carrots or asparagus. If you’re not after a vegetarian risotto, then feel free to add chicken, salmon or shrimps.
I also created a step by step video to show you how this risotto is made, so make sure to check it out!
- 1 tbsp of Bertolli with butter and olive oil
- 1 onion diced
- 2 cloves garlic minced
- 150 grams chestnut mushrooms sliced
- 300 grams arborio rice
- 150 ml dry white wine
- 500 ml vegetable stock
- 30 grams peas
- 20 grams parmesan cheese
- ground black pepper
- pine nuts and chopped parsley leaves to garnish
- In a large heavy based sauce pan, heat Bertolli with butter and olive oil.
- Add onion and garlic, and cook for 2-3 minutes until softened.
- Add chestnut mushrooms, and cook for 2-3 more minutes.
- Stir in arborio rice, followed by white wine and simmer while frequently stirring until the liquid has been absorbed.
- Start adding the vegetable stock. Add it gradually by adding a quarter of the stock, and simmer while stirring often. Add the same amount of stock and continue stirring. When the final quarter of vegetable stock is added the rice should be creamy and tender.
- Add peas and an extra 15g of Bertolli with butter and olive oil, and stir in parmesan cheese.
- Remove from heat, serve with pine nuts and freshly grated parmesan cheese and parsley.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This post is sponsored by Bertolli. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.