Creamy Mushroom Risotto Recipe

Discover this deliciously simple risotto recipe with mushrooms and parmesan by Thomas Alcayaga. Whether you're craving a comforting meal for a cozy weeknight in, or preparing a gourmet dinner for guests, this creamy mushroom risotto recipe is sure to impress.

Easy Everyday Recipe: Mushroom Risotto

Learn how to make restaurant-quality mushroom risotto at home with this easy risotto recipe by Thomas Alcayaga. Oyster mushrooms, parmesan cheese, and risotto rice combine to create a rich and creamy savory dish, perfect for elevating evening meals.


2 servings
  • 250g Risotto Rice
  • 100g Butter
  • 200g Oyster Mushrooms
  • 2 Shallots
  • 2 tbsp Olive Oil
  • 100ml White Wine
  • Salt and Pepper
  • 50g Parmigiano Reggiano (plus extra to serve)
  • Chicken or Vegetable Stock
  • Zest of 1 Lemon
  • Fresh Thyme (2-3 sprigs)


Time: 45 minutes

  1. Begin by trimming the ends of the mushrooms. Heat a pan over medium heat, then add oil and a knob of butter. Once the butter has melted, add the mushrooms and thyme, cooking together until browned. Season with salt and pepper, then set the browned mushrooms aside.

  2. Finely chop the remaining mushroom stems, shallots, and thyme, and add to the pan. Fry together until the shallots are translucent, then add the risotto rice. When the rice starts to change color, add 100ml of white wine and stir. Add the stock and a little boiling water, and continue to stir constantly until the steam disappears and the risotto rice forms a sauce.

  3. Grate the parmesan cheese, then add to the sauce with 50 grams of butter and lemon zest. Stir everything together until the butter and cheese are melted. To serve, place the risotto on a plate and garnish with browned mushrooms, a drizzle of olive oil, salt, pepper, and grated parmesan.

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