Mushroom and Parmesan Risotto

Made with Perfect Italiano™ Parmesan Cheese



Preparation Time:

10 minutes

Cooking Time:

20 minutes


  • 2 tbsp olive oil
  • 1 tsp garlic, crushed
  • 1 onion, finely chopped
  • 200g mushrooms, finely sliced (swiss brown, shitake, button)
  • 50g dried porcini mushrooms, finely chopped
  • 2 cups of arborio rice
  • 4 cups chicken stock, hot
  • ½ cup white wine
  • 100g Perfect Italiano™ Grated Parmesan
  • 1 cup continental parsley, finely chopped



  1. Heat oil in a large saucepan and sauté the garlic and onion 3 – 4 minutes.
  2. Add the mushrooms to the pan and sauté 4 -5 minutes, stir in the rice and cook stirring 2 – 3 minutes.
  3. Stir in the hot stock a little at a time stirring well after addition, cover with the lid stirring occasionally until all the liquid is absorbed.
  4. Stir in the white wine, grated parmesan cheese and chopped parsley.
  5. Serve garnished with shaved parmesan cheese.


Sumac comes from a Middle Eastern shrub. The berries are ground to make Sumac powder which has a salty, lemony tang and a vibrant red/purple colour. Try it sprinkled on eggs, potatoes or before rosting sprinkle on the skin of a chicken.