Delia Smith Mushroom Risotto Recipe

This comforting mushroom risotto is rich, glossy, and deeply savoury, with tender mushrooms and that signature creamy texture that comes from patient stirring, not cream. It feels special enough for a dinner party, yet it is absolutely doable on a weeknight once you have everything prepped. I would call it a confident beginner to intermediate recipe, mainly because risotto rewards your attention. Total time is about 45 minutes.

Ingredients

For the stock and mushrooms

• 1.2 litres hot vegetable or chicken stock
• 300g chestnut mushrooms, sliced
• 150g closed cup mushrooms, sliced (or use more chestnut mushrooms)
• 3 tbsp olive oil, divided
• Salt and freshly ground black pepper

For the risotto base

• 25g unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, finely grated or crushed
• 300g Arborio rice
• 150ml dry white wine

To finish and serve

• 50g Parmesan, finely grated, plus extra to serve
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional, to brighten)
• 1 tbsp crème fraîche or mascarpone (optional, for extra silkiness)
• Small knob of butter (optional, for a glossy finish)

How to Make Mushroom Risotto

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. If you like, pop serving bowls in the oven for 5 minutes right at the end so the risotto stays hot for longer.
• Prepare the stock: Pour the stock into a saucepan and keep it on a very low simmer. Hot stock helps the rice cook evenly and keeps the texture creamy.
• Roast some mushrooms (baking step): Toss half the sliced mushrooms with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread on a tray and roast for 12 to 15 minutes until browned and slightly crisp at the edges.
• Sauté the rest: While the tray is in the oven, heat 1 tablespoon olive oil in a frying pan and sauté the remaining mushrooms over medium-high heat until golden and their moisture has cooked off. Tip into a bowl and set aside.
• Start the base: In a wide, heavy pan, heat the remaining 1 tablespoon olive oil with the butter. Add the onion with a small pinch of salt and cook over medium-low heat for 6 to 8 minutes until softened but not browned.
• Add garlic: Stir in the garlic and cook for 30 seconds, just until fragrant.
• Toast the rice (mixing step): Add the Arborio rice and stir well for 1 to 2 minutes. You want each grain coated and the edges to look a little translucent. This sets you up for a risotto that stays creamy, not mushy.
• Add the wine: Pour in the white wine and stir until it is fully absorbed. This gives a lovely lift and keeps the flavour from tasting flat.
• Cook the risotto: Add a ladleful of hot stock and stir often. Once it is mostly absorbed, add another ladle. Keep going for 18 to 22 minutes, until the rice is tender but still has a slight bite in the centre.
• Add mushrooms: Stir in both the sautéed mushrooms and the roasted mushrooms. Cook for 2 minutes more, loosening with an extra splash of stock if needed. Risotto should be softly flowing, not stiff.
• Finish and rest (cooling step): Take the pan off the heat. Stir in the Parmesan, and if using, the crème fraîche or mascarpone and a small knob of butter. Cover and let it rest for 2 minutes so it turns glossy and settled.
• Assemble and serve: Taste and season with salt and pepper. Add a squeeze of lemon juice if you like. Spoon into warm bowls, scatter over parsley, and finish with extra Parmesan.

Tips

Why is my risotto turning out gluey?

Gluey risotto usually comes from boiling too hard, adding cold stock, or stirring aggressively with a high heat. Keep the stock hot, the risotto at a gentle simmer, and stir steadily but calmly so the rice releases starch without breaking down.

How do I know when risotto is done?

The rice should be tender with a slight bite in the centre, and the texture should be loose and glossy. If you drag a spoon through the pan, the risotto should slowly flow back rather than sitting in a mound.

What mushrooms give the deepest flavour?

Chestnut mushrooms bring a stronger, earthier taste than white mushrooms. A mix is ideal, and roasting some of them adds a lovely browned, savoury note. If you want to go further, add a small handful of dried porcini (soaked and chopped) and use a little of the soaking liquid in the stock.

Can I make risotto without wine?

Yes. Swap the wine for a splash of extra stock plus 1 to 2 teaspoons lemon juice added at the end. You will still get brightness without the wine flavour.

Serving Suggestions

• A crisp green salad with a sharp vinaigrette
• Roasted asparagus or tenderstem broccoli
• Grilled chicken thighs or pan-seared salmon for an easy pairing
• Extra Parmesan and black pepper at the table

Storage

Room temperature

Do not leave risotto out for more than 2 hours (1 hour if your kitchen is very warm). Cool leftovers quickly and refrigerate.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently in a saucepan with a splash of stock or water, stirring until creamy again. Microwave reheating works too, but use short bursts and stir between them.

Freezing

Risotto can be frozen for up to 1 month, though the texture will be a little softer after thawing. Cool completely, freeze in airtight portions, then thaw overnight in the fridge and reheat with a splash of stock to loosen.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 63 g
• Protein: 15 g
• Fat: 22 g
• Saturated Fat: 12 g
• Sodium: 720 mg

Nutrition values are estimates and will vary depending on your ingredients, stock, and portion sizes.

FAQs

Mushroom Risotto (Delia-Style)

0.0 from 0 votes

Course: MainCuisine: Italian, BritishDifficulty: Moderate

Servings

4

bowls

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

520

kcal

45

minutes

Creamy, savoury mushroom risotto with a mix of roasted and sautéed mushrooms, white wine, and plenty of Parmesan. A cosy, classic dinner made with simple ingredients and steady stirring.

Ingredients

• 1.2 litres hot vegetable or chicken stock

• 300g chestnut mushrooms, sliced

• 150g closed cup mushrooms, sliced (or more chestnut mushrooms)

• 3 tbsp olive oil, divided

• 25g unsalted butter

• 1 small onion, finely chopped

• 2 garlic cloves, finely grated or crushed

• 300g Arborio rice

• 150ml dry white wine

• 50g Parmesan, finely grated, plus extra to serve

• 1 tbsp lemon juice (optional, to brighten)

• 2 tbsp chopped fresh parsley

• Salt and black pepper, to taste

• 1 tbsp crème fraîche or mascarpone (optional, for extra silkiness)

• Small knob of butter (optional, to finish)

Directions

• Preheat oven to 200°C (180°C fan). Keep stock hot in a saucepan on low heat.
• Toss half the mushrooms with 1 tbsp olive oil, season, and roast for 12–15 minutes until browned.
• Meanwhile, sauté remaining mushrooms in 1 tbsp olive oil until golden. Set aside.
• In a wide pan, heat 1 tbsp olive oil and butter. Soften onion with a pinch of salt for 6–8 minutes, then add garlic for 30 seconds.
• Stir in Arborio rice and cook for 1–2 minutes until the grains look slightly translucent at the edges.
• Pour in white wine and stir until absorbed.
• Add hot stock a ladle at a time, stirring often, letting each addition absorb before adding more (about 18–22 minutes).
• Stir in sautéed and roasted mushrooms. Cook 2 minutes more, adding a splash of stock if needed.
• Take off the heat. Stir in Parmesan, optional crème fraîche/mascarpone, and optional knob of butter. Rest 2 minutes.
• Season to taste, add optional lemon juice, sprinkle with parsley, and serve with extra Parmesan.

Notes

• Keep your stock hot. Cold stock slows cooking and can make the risotto gluey.
• Stir often, but you do not need to stir every second. Consistent attention is the goal.
• Risotto is best served immediately while it is loose and glossy.