Mushroom risotto with brown butter and gremolata

Mushroom risotto with brown butter and gremolata

This mushroom risotto recipe uses miso and brown butter to add some extra richness and depth, and is then lifted with a zesty gremolata.
  • Cooking:
  • Serves: 4 persons



  1. Step 1

    First, rehydrate the porcini mushrooms in a little hot chicken stock - just enough to cover - and set them aside. Transfer the rest of the chicken stock to a saucepan on a low heat, to keep warm
  2. Step 2

    Heat a frying pan over medium heat and add a dash of olive oil. Add the onion and cook for 10 minutes, stirring often, until softened
  3. Step 3

    Add the garlic and cook for a further minute, stirring frequently, or until fragrant
  4. Step 4

    Add the button or chestnut mushrooms and cook until softened, around 10-15 minutes
  5. Step 5

    Add the white wine to the pan and cook down until it has completely evaporated
  6. Step 6

    Add the rice and miso to the pan. Give it a good stir, cooking for a minute or so, until the miso has dissolved and the rice has mixed in with the other ingredients
  7. Step 7

    Add the porcini and their soaking liquid, then begin adding ladles of the hot chicken stock to the risotto, one at a time. With each addition of stock, stir the risotto to agitate the rice so that it releases starch - this is how you end up with a creamy sauce. Make sure each ladleful of hot stock is absorbed before adding the next 
  8. Step 8

    Once the risotto is cooked, let it rest while you make the gremolata. To do this, simply combine the garlic, lemon zest and parsley
  9. Step 9

    Make the brown butter by heating the butter in a saucepan over a medium-low heat. Swirl the pan until the butter has melted and turned a golden brown colour and has a nutty aroma
  10. Step 10

    To serve, drizzle the risotto with the brown butter and sprinkle with the gremolata and Parmesan