If comfort had a scent, for me, it would be the earthy aroma of mushrooms bubbling gently in butter and garlic. Nigella Lawson’s Mushroom Risotto isn’t just a recipe. it’s a quiet, soothing ritual. The kind you turn to on a rainy evening when your heart is a little tender and your stomach is whispering for something warm and soulful.
Nigella, with her always sensual approach to food, doesn’t make risotto feel like a technique. it’s more like an embrace. Her mushroom risotto isn’t flashy and it doesn’t pretend to be something it’s not. It’s creamy, rich with the umami of mushrooms and laced with white wine and Parmesan. It’s dinner that asks you to slow down and stir. To smell. To taste.
I first made it in my tiny studio apartment during a chaotic period in my twenties. I didn’t have a dining table-just a windowsill and a borrowed saucepan-but I still remember sitting cross-legged on the floor with a steaming bowl and thinking, “So this is how you feel full in more ways than one”.
Nigella Mushroom Risotto Recipe
Ingredients Needed
You won’t need anything exotic. just ingredients that feel like old friends. That’s part of the magic.
- Arborio rice – about 300g (roughly 1½ cups). It’s starchy and short-grained and it’s what gives the risotto its creamy texture.
- Mushrooms – Nigella uses chestnut mushrooms, about 500g, sliced. I’ve tried this with a mix of cremini and shiitake when I felt fancy but even basic button mushrooms work beautifully.
- Butter and olive oil. a good knob of butter (about 2 tablespoons) and a glug of oil to start everything off.
- Onion – finely chopped, just one medium. You could use shallots for a subtler flavor.
- Garlic – two cloves, minced. Don’t be shy.
- White wine – about 125ml (half a cup). Something dry and drinkable. I use whatever I’m sipping that night.
- Hot vegetable or chicken stock. roughly 1 litre. Homemade if you’ve got it but stock cubes will do.
- Parmesan cheese – freshly grated. Don’t skip this. It’s the final loving hug.
- Salt and pepper – always to taste.
- Optional but heavenly: a bit of chopped flat-leaf parsley to finish and a swirl of truffle oil if you’re feeling indulgent.
Equipment Needed
There’s something beautifully analog about this recipe. No fancy gadgets. Just you and the stove.
- A wide, heavy-bottomed pan – I use my old Dutch oven. It’s scratched and stained and perfect.
- A wooden spoon – or whatever spoon you like best. This isn’t a time for silicone spatulas.
- A ladle – to add the stock slowly and lovingly.
- A sharp knife and chopping board. for prepping your mushrooms and aromatics.
- A small saucepan – to keep the stock warm on the back burner.
Instructions To Make Nigella Lawson’s Mushroom Risotto
1. Prep first. Pour yourself a glass of that white wine, chop your mushrooms, dice your onion and crush your garlic. Keep your stock warming gently on another burner.
2. The foundation. In your big pan, melt the butter with a splash of olive oil. Add the onion and cook slowly over medium-low heat until soft and translucent. no rushing this. Toss in the garlic. Just a minute, until it releases that warm, garlicky whisper.
3. Mushrooms take the stage. Add the mushrooms and stir well. They’ll start to soften, darken and release their own beautiful juice. Let them cook down for about 5-7 minutes. Your kitchen will smell like a forest picnic by now.
4. Toast the rice. Stir in the arborio rice. Make sure it’s coated in all the buttery goodness. Let it toast gently for a minute or two. it should start to look a little translucent at the edges.
5. Wine time. Pour in the white wine and listen to that lovely hiss as it hits the pan. Stir until most of the liquid has evaporated. it happens fast, so stay close.
6. Stir, ladle, repeat. Start adding your hot stock a ladleful at a time. Stir slowly and consistently. this is where risotto gets its signature texture. Wait until the liquid is mostly absorbed before adding more. It’s meditative, really. You can’t rush it. You just stir and sip your wine and maybe hum a little.
7. Finish strong. After about 20-25 minutes, your rice should be tender but still with a gentle bite. Turn off the heat and stir in a final tablespoon of butter, then a generous handful of grated Parmesan. Taste. Add salt and pepper. Maybe a touch of truffle oil. Maybe some chopped parsley. Breathe it in.
8. Serve immediately. Risotto waits for no one. Scoop it into warm bowls and eat it right away, preferably with your feet up and a candle flickering nearby.
What I Learnt
Making risotto taught me patience in the most delicious way. I used to think of cooking as a race. get it done, get it plated, eat, move on. But you can’t hurry risotto. It asks you to stand still, to watch, to stir, to wait. It’s tactile and rhythmic. I started to find those 25 minutes at the stove oddly therapeutic. my shoulders relaxed, my breathing slowed.
It also taught me not to be afraid of salt or butter. The richness of this dish doesn’t feel indulgent. it feels necessary. Like a sweater for your insides.
One night, I made this risotto for someone I really cared about. They told me later that it was the first time they’d ever felt cared for through food. That stuck with me. Cooking isn’t just chemistry. It’s intimacy.
FAQs
What Makes Nigella Lawson’s Mushroom Risotto Different From Other Recipes?
Nigella’s version is all about rich, earthy flavors with a simple yet elegant approach. She adds both fresh and dried mushrooms to bring out a deep, umami taste that makes each bite special. The key is her use of a splash of white wine and a dollop of butter at the end, which gives the risotto that smooth, creamy texture without being overly fussy.
Can I Make Nigella’s Mushroom Risotto Without Arborio Rice?
Technically, you can use another short-grain rice, but arborio is really the star here. Its high starch content gives risotto its signature creamy consistency. If you can’t find arborio, you could try Carnaroli or Vialone Nano, which are similar. Just don’t go for long-grain rice – it won’t give you that rich, velvety texture.
How Do I Ensure My Risotto Doesn’t Turn Out Too Dry Or Too Soupy?
It’s all about the slow-and-steady approach. Add the stock in small increments, letting the rice absorb the liquid between each addition. You want the rice to be tender but still have a little bite (al dente!). If it starts to look too dry, just add a bit more stock or water, but don’t drown it. The end result should be creamy, not soupy – think of it like a luxurious texture that coats the back of a spoon.
