Delia Smith Mushroom Risotto

I’m going to be honest — the first time I tried to make Delia Smith’s Mushroom Risotto, I absolutely ruined it. Burnt the edges, stirred it like mad, and ended up with something more like mushroom rice pudding than risotto. And yes, I still served it. With a smile. But deep down? Mortified.

Thing is, risotto doesn’t forgive impatience. It wants your full attention, your gentle hand, and the right rice — always Arborio. But when you do it properly — following Delia’s method with those dried porcini and that glug of Madeira — oh, the payoff. It’s earthy, rich, and honestly, it feels like autumn in a bowl.

Let’s get into it properly, with no shortcuts. You want the real Delia Smith Mushroom Risotto? I’ve got you.

Ingredients List

• 10g dried porcini mushrooms — deep, smoky flavour that gives the dish its soul.
• 225g fresh dark-gilled mushrooms — chestnut or portobello work beautifully.
• 60g butter — for sautéing and that silky finish.
• 1 medium onion, finely chopped — go slow when cooking this, no browning.
• Arborio rice, measured to the 175ml level in a jug — the starchy kind that makes risotto creamy.
• 150ml dry Madeira — adds a little sweetness and depth; you can swap with dry sherry in a pinch.
• 2 tbsp freshly grated Parmigiano Reggiano — plus 50g extra, shaved with a potato peeler.
• Salt and freshly milled black pepper

No chicken stock in this one — the mushroom soak liquid does all the heavy lifting.

How to Make It

1. Boil the kettle and pour 570ml over your dried porcini. Let them soak for a good 30 minutes. Don’t rush it.
2. Chop the fresh mushrooms into chunky, 1cm bits. They’ll shrink as they cook.
3. In a large saucepan, melt the butter. Add the onion and sweat gently for 5 minutes. Not brown. Just soft.
4. Add the chopped fresh mushrooms to the onions. Cook down on low for 20 minutes until they release their liquid and deepen in colour.
5. Meanwhile, strain the porcini (save that liquid!) and chop them finely. Add these earthy bits to the pan. Now it smells properly mushroomy.
6. Add the rice to the pan and stir until it’s glistening. It should be coated, not dry.
7. Pour in the Madeira and stir gently. Let the alcohol cook off — it’ll smell lovely.
8. Now add the mushroom soaking liquid, strained to avoid grit. Season with salt and pepper. Bring everything to a gentle simmer.
9. Transfer to a warmed ovenproof dish. Bake uncovered at 150°C fan (170°C conventional) for 20 minutes.

(This is when I always forget the oven’s still full of yesterday’s baking tray. Remove it first, yeah?)

10. Stir in the grated Parmigiano. Back in the oven it goes for 15 minutes more, until thick and glossy.
11. Serve warm with Parmigiano shavings on top. Warm plates make all the difference.

Common Mistakes

Why is my risotto too dry?
You may have lost too much liquid in the oven. Cover it loosely with foil next time if your oven runs hot.

Why does it taste bitter?
Possibly the Madeira wasn’t cooked off enough — or the mushroom soaking liquid had grit. Always strain well.

Why is it mushy, not creamy?
Overbaked or too much liquid added at once. Keep it slow and mindful.

Why isn’t it salty enough even with cheese?
I’ve made this mistake! Sometimes the mushrooms mellow everything. Taste before baking and season more if needed.

Storage and Reheating Tips

Fridge: Cool completely, then store in a sealed container up to 3 days.
Freezer: Technically yes — but texture suffers. Freeze in portions and stir well after reheating.
Reheating:

• Stovetop: Add a splash of stock or water, stir gently over low heat.
• Microwave: Heat in 30-sec bursts, stirring between. Cover to prevent drying.
• Oven: 150°C, covered with foil, 15–20 mins until hot through.

What to Serve With It

• Grilled asparagus — fresh, bright, and cuts through the richness.
• Crusty bread with garlic butter — because carbs on carbs is a love language.
• A light salad with lemon vinaigrette — something crisp to wake the palate.

FAQ Section

Can I make this gluten-free?
Yes! Just ensure your Madeira is certified gluten-free. The rest is naturally safe.

What’s the best substitute for Madeira?
Dry sherry works, or even white vermouth. Don’t skip it — it lifts the whole dish.

Can I use vegetable stock instead of mushroom soaking liquid?
You can, but you’ll lose a big part of the deep mushroom flavour. Use both if you want a more balanced profile.

Can I make this without an oven?
Yes — just cook on the stovetop, adding liquid in stages. Stir more frequently to stop sticking.

Try More Recipes:

• Delia Smith Winter Coleslaw
• Delia Smith Omelette
• Delia Smith Paella
• Delia Smith Lamb Shanks