Creamy Jamie Oliver Mushroom Risotto Recipe

If you love creamy, comforting dishes that bring a sense of elegance to your table, you’re in for a real treat. Try Jamie Oliver Mushroom Risotto, which never fails to impress at any dining occasion or cozy meal at home.

This Mushroom Risotto offers a wonderful combination of creamy textures and deep, earthy flavors that are sure to impress your loved ones.

My family feels it is perfect for a cozy weeknight meal or a special celebration, striking the perfect balance between comfort and style.

Each spoonful of this risotto reveals the deep, earthy flavors of sautéed mushrooms, beautifully balanced by the creamy texture of the risotto rice.

Since I discovered this recipe, I’ve been making creamy mushroom risotto twice a week to savor its rich flavor. I encourage you to experience this delicious dish for yourself and your family.

What's In The Post

Equipment Required

Stock Pot: To boil the rice and mushrooms, I advise opting for a large pot.
Large Spoon or Spatula: I prefer to use a large spoon to mix the rice and mushrooms with the rest of the ingredients.
Measuring Cups and Spoons: You will need both of these tools to measure the ingredients accurately.
Knife and Chopping Board: I recommend using a sharp knife and a sturdy chopping board to chop the mushrooms and other vegetables.

Jamie Oliver Mushroom Risotto Ingredients & Substitutions

Note: The quantities of the ingredients mentioned below are enough to make six portions of Jamie Oliver Mushroom Risotto.

400g Risotto Rice
4 Large Cups of Wild Mushrooms (try Shiitake, Girolle, Chestnut, or Oyster – no Button Mushrooms, cleaned and sliced)
1.5 liters Organic Chicken Stock: For a rich and fatty flavor, you can also try using the stock with beef or pork.
¼ Cup Dried Porcini Mushrooms: You can also use shiitake mushrooms, as they have a similar umami flavor and texture as Dried Porcini Mushrooms
2 Tablespoons Olive Oil
1 Small Onion (finely chopped)
4 Cloves of Garlic (minced)
2 Sticks of Celery, (finely chopped)
75ml Vermouth or White Wine
1 Tablespoon of Fresh Chervil, Tarragon or Parsley, (leaves picked and chopped)
Juice of 1 Full Lemon: I add orange juice for tangy and fruity citrus; if not, you can try white vinegar with a sharp, acidic note.
1 Teaspoon of Butter: Consider using margarine as a substitute for butter for a less rich and creamier flavor.
1 Teaspoon Extra Virgin Olive Oil
½ Cups of Freshly Grated Parmesan Cheese: I also like using Perrino Romano for a robust and savory touch similar to parmesan cheese.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	45 Minutes	1 Hour

How To Make Jamie Oliver Mushroom Risotto At Home

Step 1

Add olive oil to a heated stockpot, and then saute the minced garlic pieces in it.

Step 2

After that, toss the diced mushrooms and saute them further.

Step 3

Mix in the dried parsley with the mushrooms.

Step 4

Sprinkle the salt and pepper over the mushrooms and toss further.

Step 5

Now, add the chopped celery and onions to the pot.

Step 6

Add the freshly chopped parsley at this stage.

Step 7

At this point, add the Risotto rice to the stockpot and saute it for a couple of minutes.

Step 8

Then, add the vermouth wine and lemon juice to the rice and mushrooms and top up with the stock, bit by bit. Only add ladles of stock and allow the rice to cook until each spoonful of liquid has been absorbed into the rice.

How to Make Jamie Oliver Style Mushroom Risotto at Home

Step 9

Once the rice is completely cooked, add the butter and garnish with freshly grated parmesan cheese and chopped parsley leaves over the mushroom and rice, drizzled with extra virgin olive oil. Your Jamie Oliver Mushroom Risotto will be ready to taste!

Jamie Oliver Mushroom Risotto Recipe Video

Expert Tips That I Recommend

For making perfect Risotto, try choosing the right rice. Arborio rice is the classic choice for making Risotto at home.
Before adding the stock or any liquid, ensure to sauté the rice for a few minutes to achieve the golden hue.
When you add the chicken stock, I recommend reducing it to half a portion and including coconut milk for another half while cooking the rice. This makes the risotto more flavorful, creamier, and rich.
Keep stirring to achieve the creamy consistency of Risotto.
You can even grate some crumbled gorgonzola or blue cheese along with parmesan for a rich, tangy flavor.
I also add the stock slowly, allowing each ladle to get completely absorbed before adding the next.

FAQs About Jamie Oliver Mushroom Risotto

How can you prevent the rice from sticking to the pot?

Use a heavy-bottomed pot, and make sure to stir the rice and mushroom regularly at intervals. If you still find the rice sticking to the pan, add some butter or heavy cream to the recipe.

How do you prevent the rice from getting overcooked?

Use a timer to taste and test the rice at intervals. Risotto should be at al dente level with a slight bite. Never overcook the rice which may spoil the complete recipe.

How can you prevent the mushrooms from getting soggy?

Never add water while sauteing the mushrooms. Because mushrooms naturally release water, adding more water may lead to a soggy texture. Only toss the mushrooms in olive oil or butter to maintain a firm texture rather than becoming soggy.

How can a grainy texture be prevented in the mushroom risotto?

This can occur if the rice isn’t properly toasted before adding liquid. Make sure to sauté the rice for a few minutes until it becomes slightly translucent and then add in the water or chicken broth for the rice to get cooked properly without a grainy texture.

How can you prevent the mushrooms from getting rubbery?

Overcooking or continuous tossing can make mushrooms rubbery. Just saute them until they become tender before adding in the rice.

Nutritional Information Per Serving

Jamie Oliver Mushroom Risotto is a moderately healthy and delicious meal. Due to its high carbohydrate content, it is best to enjoy this dish in moderation.

I have mentioned the exact nutritional value of Jamie Oliver’s Mushroom Risotto recipe below:

Calories	445 kcal
Carbohydrates	67 g
Protein	14 g
Fat	12 g
Saturated Fat	3 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	6 g
Trans Fat	0.03 g
Cholesterol	17 mg
Sodium	518 mg
Potassium	430 mg
Fiber	2 g
Sugar	5 g
Vitamin A	156 IU
Vitamin C	3 mg
Calcium	103 mg
Iron	4 mg

This recipe can be eaten by people following specific diets, such as vegan, vegetarian, ketogenic, dairy-free, and low-fat diets, by making a few minor substitutions.

If you’re following a gluten-free or low-sugar diet, then it’s absolutely suitable for your diet plan.

Recipe Variations For Different Diets

Vegan Diet: Alter chicken stock with vegetable stock, coconut milk or water. Also alter the butter with vegan butter and parmesan cheese to vegan cheese.
Vegetarian Diet: Replace chicken stock with vegetable stock, coconut milk or water.
Dairy-Free Diet: I recommend changing butter with vegan butter and parmesan cheese to vegan cheese.
Ketogenic Diet: Just need to alter the risotto rice to shirataki rice and continue with the techniques.
Low-Fat Diet: Replace butter with low-fat butter or margarine, use nutritional yeast for parmesan cheese, and use very little olive oil or low-fat cooking spray.

Storing And Reheating This Recipe

Storing

In the Refrigerator: The best way to store this mushroom risotto is in the refrigerator. I recommend transferring it to an airtight container and placing it in the refrigerator for up to 3-4 days.
In the Freezer: Sometimes, when I’m short on time, I freeze mushroom risotto for future meals. If you prefer, you can do the same by putting it in an airtight container and freezing it for 1-2 months.

Reheating

In the Oven: I suggest transferring the leftover risotto to an oven-based bowl along with some butter and chicken broth and heating in the oven at 350′ F for about 10- 15 minutes.
In the Microwave: Transfer the risotto to a microwave dish, add butter, olive oil, or chicken broth, and microwave for 1-2 minutes. Stir at 30-second intervals and serve once the mushroom risotto becomes hot.
Stove-Top Method: Transfer your leftover mushroom risotto to a saucepan, and add some butter or chicken broth. Then, stir the risotto slowly and continuously at a low temperature until it is steaming hot.

What To Serve With This Recipe

As a fan of this mushroom risotto recipe, I love combining it with Garlic Butter Shrimp, or Grilled Salmon. If you prefer something more exotic and flavorful, try Scallop Casserole or Meatballs.

For a wholesome and classic meal, pair it with some Italian dishes like Skillet Italian Sausage and Peppers for Italian Roasted Veggies.

Printable Version

More Jamie Oliver’s Recipes That You Can Try

Lobster Spaghetti Pasta — Jamie Oliver Seafood Linguine

Conclusion

I mostly love it with a crisp white wine and crunchy side for a complete meal that celebrates the beauty of homemade cooking. Cooking risotto is an art that requires patience and attention to detail, but it’s not very hard, and this recipe proves that.

Try this recipe and give your thoughts about how this risotto turned out! Once tried, I’m sure you’ll often enjoy crafting this amazing recipe with those you care about, and I’ll be back with another exciting dish. Until then, happy cooking, and stay connected for more food exploration!