This Gourmet Mushroom Risotto recipe is an absolute game-changer. It is full of flavours and has the most amazing creamy texture to it.

Start with preparing the purée first. Gently sauté shallots until soft with some olive oil. Make sure to keep an eye and not to burn the shallots.

When the mushrooms are slightly softened, add the double cream. Cook for a few more minutes until mushrooms are fully cooked.

Take the pan off the heat and turn the mushrooms into a purée by using a food processor or a hand blender. Set aside and proceed preparing the mushroom sauté.

Melt the butter in a pan, add the mushrooms and chopped garlic, gently sauté until lightly browned. Spare half of the mushrooms and leave the rest for making the risotto.

Add the shallots and the olive oil to the pan where you have half of the sautéed mushrooms. Gently sauté them until soft and translucent then add the rice.

Turn the heat to low and start adding the chicken stock a ladle each time. Add more when there is no more liquid in the pan and repeat the same process until the rice is nearly cooked.

Turn the heat off and add the grated Parmesan cheese on top. Do not stir the Parmesan cheese in, and let the risotto rest for 5 minutes with a lid on before serving.

Serve the risotto and garnish with chopped chives and the sautéed mushrooms. Click on 👇 "learn more" for the full recipe with step-by-step instructions and pictures.