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Italian

Wild Mushroom Risotto Dinner

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

  • Serves4
  • Dishes3
  • Total time48 min
  • Hands-on53 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. Fry the mushrooms until golden and set aside
    Stovetop 8–10 min Hands-on
  2. Soften the onion, toast the rice, add wine
    Stovetop 6–8 min Hands-on
  3. Add the hot stock a ladle at a time, stirring, until creamy and al dente
    Stovetop 20–25 min Hands-on
  4. 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