Risotto has a reputation problem. Home cooks treat it like a high-wire act when it’s really just a method: add stock gradually, stir with some attention, stop before it’s gluey. This version from OTTO in Sydney uses Acquerello rice, which is worth tracking down; it holds texture through the cooking in a way Arborio often doesn’t. The chicken porcini stock is doing a lot of work here, so don’t skip it for plain chicken stock. Fried garlic chips on top are not a garnish you can skip either. They add crunch to something that’s otherwise entirely soft, and that textural contrast is the point. This is restaurant-quality risotto done at home, which means it requires no magic, just a decent pot and the willingness to stand at the stove for twenty minutes.
How to Make Mushroom Risotto from OTTO Woolloomooloo
Rice selection
Acquerello is an aged Carnaroli that releases starch slowly and keeps its bite. If you can’t find it, Carnaroli is a better substitute than Arborio. Buy from an Italian deli if your grocery store doesn’t carry it.
Building the stock base
The porcini component in your stock is what gives this depth beyond a standard mushroom risotto. Even a small amount of dried porcini steeped in hot water and added to chicken stock will do the job if you’re not making full homemade stock. 
Finishing it
Cold butter and Reggiano go in off the heat. Stir vigorously; this is the mantecatura and it’s what makes it creamy without adding cream. Serve immediately, not in five minutes.
Mushroom Risotto from OTTO Woolloomooloo, Sydney, Australia
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy risotto studded with earthy mushrooms, finished with parmesan and crispy garlic. A perfect weeknight dinner.
Ingredients
- 1 cups (237 ml) Acquerello risotto rice
- 1 oz (30 g) Eschallots
- 1 oz (30 g) Leek
- 1 oz (30 g) celery stick
- 1-2 sprigs fresh thyme
- 4 cups (1183 ml) chicken porcini Stock
- 1/2 cup (118 ml) White Wine
- 1 small clove garlic
- 3 oz (90 g) Reggiano
- 2 oz (60 g) Salted Butter
- 2 fl oz (60 ml) Olive oil
- 9 oz (250 g) swiss brown mushrooms
- 9 oz (250 g) shitake mushrooms
- 1 oz (30 g) fried garlic chips
Instructions
- In a large pan, heat olive oil over medium heat.
- Sauté the eschallots, leeks, and celery until soft, stirring as needed.
- Add the garlic and thyme leaves, stirring for one minute. Ensure the garlic softens and becomes aromatic but does not brown.
- Add the rice and stir to coat with oil.
- Continue cooking until the rice makes a slight popping sound.
- Add the white wine and reduce for one minute, stirring continuously.
- Slowly add the chicken stock, ladle by ladle, only adding the next ladle after the previous one has been absorbed. This should take around 15 minutes.
- Once cooked, add the chopped porcini mushrooms, butter, and grated parmesan, stirring to emulsify.
- Season to taste. Adjust consistency with additional chicken stock or cheese if needed.
- Heat a large fry pan.
- Add a little olive oil and sauté the Swiss brown and shiitake mushrooms (or substitute with pine or field mushrooms).
- Add some garlic, thyme, and rosemary.
- Plate the risotto.
- Place the sautéed mushrooms on top.
- Add shaved parmesan and garnish with garlic chips.
Notes
- For a richer flavor, use homemade chicken porcini stock instead of store-bought.
- If you don’t have Acquerello rice, Arborio or Carnaroli are suitable substitutes.
- Leftover risotto can be stored in the refrigerator for up to 2 days; reheat gently with a splash of stock or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 12
- Cholesterol: 50
Frequently Asked Questions
What is Acquerello rice and can I substitute it?
Acquerello is an aged, carnaroli-style Italian rice prized for its ability to absorb liquid while staying firm. Carnaroli or arborio rice are both good substitutes for risotto.
Do I need to use both eschallots and leeks, or can I simplify?
Both contribute to a layered base flavor. If pressed, shallots alone are the closer substitute for eschallots; a small amount of extra onion stands in for the leek.
What is porcini stock and can I make it at home?
Porcini stock is made by simmering dried porcini mushrooms in water or chicken stock. Steep 20 to 30g of dried porcini in 1 liter of hot stock for 20 minutes, then strain before using.
How do I know when risotto is done?
It should flow slowly when you tilt the pan, described in Italian cooking as all’onda (like a wave). If it sits in a stiff mound, add more warm stock and stir.
