23-25 February 2024
Brisbane Convention & Exhibition Centre

Mushroom Risotto

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Carmel Carmichael's 
Mushroom Risotto

This indulgent Italian classic is a comfort dish that speaks to rich flavours and a creamy texture. Between the earthy mushrooms with Arborio rice and Parmesan cheese, this recipe is sure to impress!

Ingredients

Olive oil

2 tablespoons unsalted butter or 1 tablespoon olive oil

250g button mushrooms, sliced

200g Swiss brown mushrooms, sliced

2 garlic cloves, finely chopped

2 sprigs thyme, leaves only

1 tablespoon chopped rosemary

Salt and pepper, to taste

250g Arborio rice

1 onion, finely chopped

2 cloves garlic, finely chopped

1.5 liters chicken stock

2 tablespoons unsalted butter or 1 tablespoon of olive oil

100g grated Parmesan cheese

Fresh parsley, roughly chopped for garnish

Table with candles and meal

Method

Sautéed Mushrooms

  1. In a medium pot, melt the butter with olive oil over medium heat. Toss in the button and Swiss brown mushrooms, garlic, thyme, and rosemary. Season with salt and pepper.
  2. Cook the mushrooms until they are browned and the liquid has evaporated, about 10 minutes. Once cooked, remove from the pot and set aside.

Risotto 

  1. In the same pot, add the additional butter or oil over medium heat. Sauté the onion and garlic until softened and translucent, but not browned.
  2. Add the Arborio rice, stirring to coat each grain in the onion mixture. Let the rice toast slightly until it gives off a nutty aroma, about 2 minutes.
  3. Ladle in 1 cup of the chicken stock, stirring the rice continuously. Once the liquid has been absorbed, add another cup. Continue this process until the rice is creamy and al dente, about 18 minutes.
  4. Stir in the reserved cooked mushrooms (remember to save a few for garnish) and the Parmesan cheese. Cook until heated through and the cheese is melted, about 2 minutes. The risotto should be smooth, creamy, and slightly fluid.
  5. Season with salt and pepper, to taste.

Serving
Serve the mushroom risotto onto serving plates, topping each with the reserved sautéed mushrooms for a burst of flavor and texture.

Garnish with a sprinkle of fresh parsley for a touch of color and freshness.

For over 30 years, Brisbane Home Show Cooking Stage host, Carmel has championed Australia’s fresh local ingredients, collaborating with Fresh Food Retailers to showcase seasonal produce in innovative dishes. Her passion for cooking stems from her Southern Italian heritage, and she has shared her message of eating locally sourced, nourishing food on stages alongside celebrity chefs and through collaborations across Australia. 

Whether you’re hosting friends or sharing a meal with a loved on, try this meal at your next dinner party with Italian herbed lamb cutlets.

Enjoyed This?

Discover more delicious  recipes by Carmel Carmichael at the Brisbane Home Show Cooking Stage