Fork Weekly
Prep15 min
Cook35 min
Total50 min
Serves4
DifficultyMedium
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Risotto has a reputation as fussy restaurant food, but it’s really just rice and patience: a steady stream of warm stock and regular stirring coax out the starch that makes it creamy without any cream.

Grilling the mushrooms first adds a smoky depth you can’t get by stirring them raw into the pot, and the parmesan crisp is a two-ingredient garnish that makes the whole plate look like you tried much harder than you did.

Grilled Mushroom Risotto with Parmesan Crisp

Creamy Parmesan risotto folded with smoky grilled mushrooms and topped with a shatteringly crisp cheese tuile — restaurant plating, home-kitchen ease.

Prep15 min
Cook35 min
Total50 min
Serves4

Ingredients

For the mushrooms

  • 1 lb (450 g) mixed mushrooms, halved
  • 2 tbsp olive oil
  • Salt and black pepper

For the risotto

  • 6 cups (1.4 L) vegetable stock, kept warm
  • 2 tbsp olive oil
  • 1 shallot, finely diced
  • 2 cloves garlic, minced
  • 1.5 cups (300 g) Arborio rice
  • ½ cup (120 ml) dry white wine
  • ¾ cup (70 g) grated parmesan, plus extra for the crisps
  • 2 tbsp butter
  • Chopped parsley, to serve

Instructions

  1. Toss the mushrooms with olive oil, salt and pepper. Grill (or roast at 450°F / 230°C) until charred and tender, about 12 minutes. Set aside.
  2. Make the crisps — sprinkle four small mounds of grated parmesan on a lined sheet and bake at 350°F (175°C) for 5–6 minutes until golden. Cool to crisp up.
  3. Heat the olive oil in a wide pan over medium. Soften the shallot 3 minutes, add the garlic for 30 seconds, then the rice, stirring 1 minute until the edges look translucent.
  4. Pour in the wine and stir until absorbed. Add the warm stock one ladle at a time, stirring often and adding more only once the last is absorbed, 18–22 minutes, until the rice is creamy and just al dente.
  5. Off the heat, stir in the parmesan and butter until glossy. Fold in most of the grilled mushrooms.
  6. Serve topped with the remaining mushrooms, a parmesan crisp, and parsley.
Recipe notes & tips
  • Keep the stock warm on a back burner — cold stock stalls the cooking and makes gloopy risotto.
  • Risotto waits for no one; serve it the moment it's creamy, loosening with a splash of stock if it tightens.
  • Add a splash of cream or an extra knob of butter at the end for a richer finish.
486 kcalCalories
15 gProtein
62 gCarbs
18 gFat