Mushroom risotto

Mushroom Risotto

Recipe cooking time


  1. Heat oil in a large heavy bottomed saucepan to a medium heat before adding the diced shallots and garlic. Next add the sliced mushrooms with a little salt and continue cooking on medium for another 5-7 minutes. Stir in the tarragon.

  2. Once the shallots and mushroom are soft add in the rice and stir before pouring in  half the stock. Continue cooking until the stock is absorbed

  3. Ladle in the remainder of the stock and the milk and continue cooking for a further 10 minutes, check to see if the risotto is cooked, it should be al dente as the rice will continue to cook in its own heat.

  4. Finally add the Avonmore double cream.

  5. Serve in bowls, sprinkle over the parmesan cheese and season with freshly ground black pepper.


  • 3tbs of olive oil
  • 2 shallots (diced)
  • 500g selection of mushrooms(sliced)
  • 2 cloves of garlic (sliced)
  • 340g arborio /risotto rice
  • 1 tbs fresh or 1/2 tbs dried tarragon
  • 800 ml Vegetable stock
  • 200ml Avonmore full fat milk
  • 60 ml Avonmore double cream
  • 3 tbs Parmesan cheese (grated)
  • Salt and freshly ground black pepper