Risotto recipe – Made with love

Risotto recipe

By Renate Engelbrecht

Monday, May 16

Shauna Niequist said: “Risotto is one of those dishes you just have to try a few times yourself, to teach yourself the moves and sounds and smells and textures.” I like it – the quote, I mean (and, yes, Risotto too) – because cooking is like dancing. When dancing, you move to the rhythm of the sounds, while you let yourself be led by smell and texture when cooking. When you dance with passion, people can feel emotion. When you cook with passion, people can taste love.

READ: Budget cooking: Oven Roasted Feta & Mushroom Pasta

Risotto is one of those dishes that, like dancing, takes practice. But, once’s you’ve mastered the art of making the perfect Risotto, your Risotto will be the one everyone’s after. Especially if it’s made from this recipe by the South African Mushroom Farmers’ Association. It comes with delicious mushrooms, some lemon and lots of love:

Mushroom Lemon Risotto
Mushroom Lemon Risotto. Image: SAMFA

Mushroom & Lemon Risotto

Served with Six Dogs Brandy

Serves 6-8


Risotto base

2 liters mushroom stock

2 Tbsp olive oil

2 Tbsp butter

1 onion / 2 shallots, finely diced

2 garlic cloves, minced

1 tsp chili flakes

2 cups arborio rice

250ml dry white wine or a splash of brandy

Salt and pepper, to taste

To finish off the risotto

Zest of 1 lemon

50g butter, cut into cubes

60g Parmesan, finely grated


2 Tbsp olive oil

500g mixed cultivated mushrooms, sliced

5 sprigs thyme

2 garlic cloves, finely grated

2 Tbsp butter

2 Tbsp fresh lemon juice

Salt and pepper, to taste

To serve

Parmesan shavings, micro herbs and lemon zest


Keep mushroom stock warm in a pot on the stove.

For the risotto base

Heat olive oil and butter in a large pot. Add onion and a pinch of salt and cook until the onion is very soft. Add the garlic and chilli flakes and cook until fragrant.

Add rice and stir well. Toast the rice until the grains are translucent around the edges and beginning to brown. Add wine and stir until wine is completely absorbed.

Reduce heat to medium low, and ladle in hot mushroom stock stirring constantly and allowing liquid to absorb fully before adding more. Keep adding stock until rice is creamy but remains al dente. Adjust seasoning.

Switch off the heat. Stir through the lemon zest. Add the final butter and parmesan.

Stir quickly and then place the lid on the pot and leave until serving.

For the mushrooms

Heat oil in a large frying pan. Add mushrooms and season with salt and pepper.

Cook, tossing occasionally, until golden browned and tender.

Add thyme, garlic, and butter and cook until garlic softens and butter is golden brown.

Remove from heat and add lemon juice. Toss to coat and discard the thyme sprigs.

Divide risotto among bowls.

Top each with a few spoonfuls of mushroom mixture.

Serve with micro herbs, an extra grating of lemon zest and Parmesan.

And there you have it – a recipe to try a few times yourself, to teach yourself the moves and sounds and smells and textures.

Happy cooking!


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