Recipe by Chef Phenyo

by Tia

Serves: 4-5

Cooking time: 30 minutes


  • 1 cup (200g) risotto rice
  • 1 cup (250ml) white wine
  • 2 cups (500ml) chicken stock
  • 3 shallots (finely diced)
  • 1 tablespoon garlic (finely diced)
  • 4 leaves fresh thyme
  • 1 tablespoon butter
  • 2 teaspoons garlic powder
  • 250g Portabellini or brown mushrooms (sliced)
  • 1 tablespoon olive oil
  • 2 tablespoons Parmesan shavings


  1. In a hot rondeau or stock pot drizzle some olive oil and sauté the mushrooms and thyme leaves until the mushrooms are cooked,. Season with salt and pepper.
  2. Remove the mushrooms from the pot. In the same pot melt a cube of butter, add the shallots and sauté until translucent. Add the garlic, some thyme leaves, garlic powder and sauté for 5 minutes.
  3. Add the risotto rice and toast for about 2 minutes. Add wine and chicken stock and stir everything together.
  4. Cover the pot and leave to simmer, stirring every 5-6 minutes until the rice is soft. Season with salt and pepper, add the cooked mushrooms and a generous amount of Parmesan cheese shavings.
  5. Garnish with Parmesan shavings and thyme leaves. Serve warm.

CHEF’S TIP: If you do not consume alcohol (although alcohol evaporates once heated), replace white wine with a cup of chicken stock.

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