Mary Berry Mushroom Risotto

There’s something about stirring a risotto that always brings me back to my Nan’s little kitchen — a narrow galley space with steam-fogged windows and the faint smell of white pepper and boiled kettle. We didn’t call it risotto back then; it was just “rice with bits” — a frugal meal that became comfort in a bowl. And while Mary Berry’s mushroom risotto is a world apart in elegance and creaminess, the soul of it feels just the same.

This version sings with the earthy tones of portobello mushrooms, a glug of dry white wine, and that unmistakable hug from Parmesan and butter stirred in at the end. It’s simple, yet special — like many of Mary’s best recipes. And best of all, this mushroom risotto can be on the table in under 30 minutes. Perfect for weeknights… or memory-filled evenings.

Ingredients List

• 6 cups chicken broth — Keep it warm; helps the rice absorb better.
• 3 tablespoons olive oil, divided — We’ll use it in two stages.
• 1 pound portobello mushrooms, thinly sliced — Deep, meaty flavour.
• 1 pound white mushrooms, thinly sliced — For a softer, milder balance.
• 2 medium shallots, diced — More delicate than onions, perfect here.
• 1½ cups Arborio rice — The key to that creamy texture.
• ½ cup dry white wine — Sauvignon Blanc or Pinot Grigio both work.
• 4 tablespoons butter — For richness at the finish.
• 3 tablespoons finely chopped chives — Brightens the whole thing.
• ⅓ cup freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper, to taste

How to Make It

1. Warm the chicken broth in a saucepan over low heat. Don’t boil it, just keep it gently steaming.
2. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Toss in the mushrooms and stir for 3–4 minutes until soft and glistening. Remove and set aside, juices and all.
3. Add the remaining 1 tablespoon oil to the same pan. Drop in the diced shallots and stir for about a minute — just enough to soften them.
4. Stir in the Arborio rice. Toast it gently for 2 minutes, stirring constantly. It’ll go slightly golden and smell nutty — that’s your cue.
5. Pour in the wine. Stir steadily until it’s completely absorbed — this helps build that creamy foundation.
6. Add the warm broth, half a cup at a time. Stir constantly. Only add more once the last bit is fully soaked in. This will take 15–20 minutes — perfect time to sip the rest of the wine, no?
7. Once the rice is al dente, turn off the heat. Stir in the butter, Parmesan, and chives until melted and creamy.
8. Fold the mushrooms and their juices back in. Season with salt and pepper. Serve immediately while it’s luscious and steaming.

I always forget to warm the broth first. Don’t skip it — cold stock makes the whole process seize up. I learned the hard way… twice.

Common Mistakes

Why is my risotto too soupy or too dry?
You may have added all the broth too quickly. Add it gradually, and stir gently between additions to gauge the rice’s texture.

Why is my risotto sticky instead of creamy?
Over-stirring or using the wrong rice (like long grain) can break it down. Stick to Arborio or Carnaroli for best results.

Why doesn’t my risotto taste rich enough?
You likely skimped on the finishing touches — butter and Parmesan make a world of difference.

Why did my mushrooms go soggy?
Crowding the pan or not searing them first can cause this. Always cook mushrooms in a single layer and give them space.

Why does my risotto lack depth?
I once forgot the wine completely — never again. That bit of acidity lifts the whole dish.

Storage and Reheating Tips

Fridge: Store leftover risotto in an airtight container for up to 3 days.

Freezer: You can freeze it for up to 3 months, though the texture may soften. Freeze in individual portions for easier reheating.

To reheat:

• Stovetop: Add a splash of broth or water and stir gently over medium heat until warm.
• Microwave: Heat in short bursts with a little added liquid, stirring in between.
• Air fryer: Not ideal for risotto — skip this one.

What to Serve With It

• Lemon-roasted chicken — Bright and herby, cuts through the creaminess.
• Steamed green beans with garlic butter — Simple, snappy contrast.
• A glass of chilled Pinot Grigio — What you used to cook with? Pour the rest and enjoy.

FAQ Section

Can I make this mushroom risotto vegetarian?
Yes — just swap the chicken broth for a good vegetable stock and ensure your Parmesan is vegetarian-friendly (some aren’t due to rennet).

Can I use a different rice?
Short-grain rice like Carnaroli is fine, but avoid long-grain — it won’t go creamy.

Can I add other vegetables?
Absolutely. Peas, asparagus tips, or even roasted butternut squash can be stirred in near the end.

Is it okay to skip the wine?
Yes — just use an extra ½ cup of broth with a squeeze of lemon juice to mimic that brightness.