A timeless Italian recipe, mushroom risotto is an ideal seasonal dish to enjoy in autumn and winter. With its creamy texture, aromas and rich flavour, it combines simplicity, sophistication and warmth on the plate. Here is our comforting mushroom risotto recipe to serve to your guests.

Here is our recipe for 4 people

Ingredients

• 300g risotto rice (Arborio)
• 400g mushrooms
• 100g Parmesan cheese
• 1 yellow onion
• 1 tablespoon dried thyme
• 1 vegetable stock cube
• salt and pepper
• butter

Preparation

Bring 1 litre of water to the boil and dissolve the stock cube in it. Meanwhile, finely chop the onion.

Melt a knob of butter in a saucepan and fry the onion over a low heat for two minutes. Add the mushrooms and cook for five minutes. Add the risotto rice and cook with the mushrooms until the grains become translucent.

Add a ladleful of stock to the pan and stir until it is absorbed. Repeat this process until the rice is al dente, which takes about 20 minutes.

Grate the cheese and stir half into the risotto. Remove the pan from the heat, add the thyme and season with pepper and salt. Divide the risotto between plates and sprinkle the rest of the cheese on top.

Which beer goes well with mushroom risotto?

This creamy and comforting mushroom variation is rustic and easy to prepare. There's no better way to treat your guests. But if you serve the risotto with a glass of Leffe Blonde, it's even better, especially when served on tap! With the PerfectDraft beer tap, you can enjoy a fresh Leffe Blonde at home to accompany your risotto.

Its floral and slightly spicy aroma further enhances the flavour of this simple recipe. The subtle notes of vanilla and cloves bring out the flavours of the mushrooms.

This pairing is an explosion of flavours that blends Italian culinary traditions with Belgian brewing expertise.

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