Tomato and Mushroom Risotto

Tomato and Mushroom RisottoA perfect risotto. This risotto skirts very close to my ideal of a great food pairing. So luxuriously creamy and with such flavour that even my kids who swore against any kind of risotto were reaching for seconds.




  • 1 large shallot, chopped finely
  • 4 tablespoons olive oil
  • 8 ounces mushrooms, chopped
  • 10 ounces arborio rice
  • ½ cup dry white wine
  • approx 1.1 litres/2 pints chicken broth
  • 8 ounces plum tomatoes, skinned, seeded and finely chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh chives, chopped
  • 3 tablespoons freshly grated parmesan cheese
  • sea salt
  • fresh ground black pepper


  1. In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
  2. Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
  3. Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
  4. When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheese. Serve with shaved aged Parmesan.