Wild Mushroom Risotto

An authentic Italian classic. This creamy wild mushroom risotto uses our mushroom liquid concentrate to ensure it’s full of flavour. Finished with parmesan shavings and chives this is a dish for anyone to enjoy. With its earthy taste and silky texture it can be served as a main meal or why not make into Arancini balls to serve as a starter.
  • 0:35 TIME
  • 10 Portions


View our range of short videos to see the dish being created and how you can use our CHEF® Liquid Concentrates in the same way as a bouillon or seasoning. They’ll help you add more flavour at any stage from pre-cooking to plating.


350g wild mushrooms

750g Aborio rice

110g shallots

40g unsalted butter

10ml olive oil

100ml white wine

100g parmesan

50ml single cream

10g chives

20g CHEF® Mushroom Liquid Concentrate

1.5 litres approx. water


Prep Time: 10 minutes. Cooking Time: 25 minutes 

  1. Heat the pan on a medium heat and melt half of the butter (35g) with half of the oil (5ml).
  2. Sweat the diced shallots without colour, add the rice and coat well. Do not let it stick. Deglaze the pan with the white wine.
  3. Cover with water and stir, reduce to a simmer, stirring occasionally to prevent sticking.
  4. Keep adding water each time it has evaporated until cooked.
  5. In a separate pan, on a high heat, melt the remaining butter with oil and sauté off the mushrooms.
  6. Add the mushrooms to the cooked rice and finish with the cream, parmesan and CHEF Mushroom Liquid Concentrate.
  7. Remove from the heat & stir in the chopped chives.
  8. Place into the required serving dish and finish with some shaved fresh parmesan.


As is this makes a great dish but you can add asparagus or fresh garden peas to really make this a colourful meal that even the most ardent meat eaters would eat.