Mushroom Risotto


Mushroom risotto is probably the most versatile version of risotto. As it can be served with anything – beef, pork, fish or just as it is. This makes it a good basic risotto to have on your repertoire.

Risotto is known to be a time-consuming dish, as you have to keep standing and stirring. With Ztove, it’s much easier to make risotto, as you can make it without continually stirring it.


Mushroom Risotto

200 gram Mushroom

1 dl Olive oil

70 gram Onion

35 gram Celery

80 gram Carrot

2 dl Risotto rice

6 dl Chicken stock or vegetable stock

1 tsp. Salt

30 gram Butter

60 gram Grano Padano cheese or parmesan cheese


Sauté the mushrooms

Clean the mushrooms and cut them into smaller pieces.

Add half of the oil to a pot and heat it to 200 °C. Fry the mushrooms until all the water evaporates and they turn golden brown.

Sauté vegetables and rice

Finely dice the onion, celery, and carrot. They should end up the same size as the rice when cooked. So make the cubes a little bigger than a grain of rice, as they shrink when cooking.

Add the remaining oil to the pot and set the temperature to 150 °C.

Add the vegetables to the roasted mushrooms and let it cook until they just start to take on a little color.

Add the rice and sauté for a minute or so until they turn translucent.

Cook the risotto

Add the chicken stock and salt to the pot.

Set the temperature to 115 ºC and bring the risotto to a boil. Then reduce to 102 ºC and leave to simmer with the lid on for 25 minutes. It should not cook completely dry, there should still be some liquid remaining, so add a little water if necessary.

You can stop here and refrigerate the dish for the next day. Then, when you want to serve the risotto, just heat it up and continue with the last step of the recipe. It makes no difference in quality and makes your life a lot easier if you’re having guests over.

Finishing the risotto

Add butter and the grated cheese to the risotto. Stir until the consistency is creamy.

Serve the risotto with extra grated cheese on top.


The risotto can also be made without mushrooms, in which case you just skip that step. Maybe add another vegetable instead e.g., asparagus or green peas, add these vegetables when the risotto is almost done cooking.