Mixed Mushroom Risotto

Preparing risotto for the first time may seem challenging but broken down with the right tools and easy-to-follow steps, it becomes a very simple meal to make. Our Mixed Mushroom Risotto is no different, presenting our take on this classic Northern Italian dish. Featuring a mix of mushrooms, including oyster, chanterelle, honey, hen of the woods, and button mushrooms, this dish is sure to become a staple in your household.

The Stainless Steel Saucier is the ideal piece of cookware to prepare risotto in, sautéing mushrooms to perfection. The trick with risotto is to constantly monitor the rice as it cooks, gently stirring in all the rich flavours. Combining parmesan cheese along with the natural starch from the rice itself, our Mixed Mushroom Risotto dish will not be lacking in creaminess.

Whether you are looking for a quick weeknight meal for the whole family or want to experiment with this traditional Italian staple and don’t know where to get started, our Mixed Mushroom Risotto dish has you covered. This meal can be prepared in less than an hour, making roughly six meal-sized portions. Be sure to serve the risotto as soon as it’s ready to maintain its texture and warmth. Here are all the ingredients you’ll need along with steps to tackle this recipe.

Heat the stock and keep it warm while preparing risotto.

In the Stainless Steel Saucier / Chef's Pan, heat 1 Tbsp (15ml) each of butter and the olive oil on medium low, add the onion, celery, and garlic. Gently cook for about 15 minutes without colouring.

In a separate pan, add the remaining olive oil and sauté mushrooms until tender and juices evaporate, about 5 minutes.

Add the rice and turn up the heat to medium. The rice will now begin to lightly fry, keep stirring. After a minute it will look slightly translucent. Add the wine and keep stirring.

Once the wine has cooked into the rice, add a ladle of hot stock and salt.

Turn down the heat to a simmer, continue adding a ladle of stock one at a time, stirring each ladleful to be absorbed before adding the next. This will take around 20- 25 minutes.

Continue adding stock until the rice is soft but with a slight bite. Taste for seasoning.

Remove from the heat add sautéed mushrooms, remaining butter and Parmesan. Stir. Place a lid on the pan for 2 minutes.

Sprinkle with parsley and serve hot.