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Italian

Wild Mushroom Risotto Dinner

Creamy wild mushroom risotto, garlic ciabatta, a rocket salad and shaved parmesan.

  • Serves4
  • Dishes3
  • Total time58 min
  • Hands-on1 hr 3 min
  • DifficultyMedium
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Hand-drawn ink illustration of the dishes in Wild Mushroom Risotto Dinner

A vegetarian dinner with real depth. The risotto needs your attention for its final stretch, so everything else is squared away first. The ciabatta warm and ready, the salad dressed at the last second.

To drink: A savoury Barbera or an oaked Chardonnay.

The 3 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time. here's how that works.

The meal, dish by dish

Wild mushroom risotto

  • 300 g risotto rice
  • 400 g mixed mushrooms
  • 1 onion
  • White wine
  • 1.2 l hot stock
  • Parmesan, butter
  1. Clean and slice the mushrooms and finely dice the onion
    Prep / hands 8–10 min Hands-on Prep ahead
  2. Fry the mushrooms until golden and set aside
    Stovetop 8–10 min Hands-on
  3. Soften the onion, toast the rice, add wine
    Stovetop 6–8 min Hands-on
  4. Add the hot stock a ladle at a time, stirring, until creamy and al dente
    Stovetop 20–25 min Hands-on
  5. Beat in the mushrooms, parmesan and butter, then rest briefly
    Prep / hands 4–5 min Hands-on

Garlic ciabatta

  • 1 ciabatta
  • Garlic butter
  1. Split and butter the ciabatta, then bake until crisp
    Oven 200°C 8–10 min Unattended

Rocket salad

  • 100 g rocket
  • Parmesan
  • Balsamic
  • Olive oil
  1. Dress the rocket with balsamic and oil and shave over parmesan
    Prep / hands 4–5 min Hands-on