Chefs series Mushroom Risotto recipe

If you’re looking for meat-free meals that pack a punch, this week’s Chefs Series sees the talented Galvin brothers take the spotlight with their heavenly mushroom risotto recipe.

The Galvin brothers, Chris and Jeff, have over 75 years of experience between them, with the majority of these in London. They teamed up back in 2005 to open their first solo venture, the eponymous Galvin Bistrot De Luxe in Baker Street, which became an overnight success and achieved many accolades including Best French Restaurant for two years running. The Galvin brothers continued their run of success with the publishing of their cookbook, Galvin: A Cookbook de Luxe with Absolute Press. As of 2021, the duo opened Galvin Bar & Grill; a modern-day British bar and grill with a menu focused around ethically sourced produce located in Kimpton Fitzroy London.

Mushroom risotto recipe by The Galvin Brothers

Preparation time: 30 minutes

Cooking time: 14-18 minutes

Serves 10

For the risotto

  • 600g Gran Riserve aborio risotto rice
  • 400ml white win
  • 1.8 ltr mushroom stock
  • 100g unsalted butter
  • 240g finely chopped shallots
  • 4 cloves of garlic, chopped and crushed
  • 150g mascarpone
  • 150g cime di rapa
  • 200g grated vegetarian parmesan
  • 100g acid butter
  • 20g tarragon & parsley, chopped
  • 500g wild mushrooms (Girolles, Chanterelle, Cep, Trompets)


  1. Heat half the butter in a large saucepan and sweat the onion and garlic until transparent. 
  2. Add the risotto rice, and cook without colouring for 3 or four mins.
  3. Pour in the wine, reduce the heat and cook for a few minutes, add the mushroom stock and bring back to the boil. Cook for over a med heat until rice is just tender. 
  4. Stir in the Parmesan, mascarpone and acid butter, reheat then season with salt if necessary. 
  5. Heat the remaining butter in a frying pan and sauté mushrooms. Lightly season with salt and pepper. Mix in the parsley and tarragon with mushrooms just before serving.
  6. Spoon risotto into bowls and arrange wilted cime di rapa with butter and the mushrooms on top.
  7. Garnish with parmesan cheese and pumpkin seed oil. Serve immediately.

For sauce

  • 600ml white wine
  • 300ml white wine vinegar
  • 2 chopped white onions
  • 250g unsalted butter, chopped and chilled


  1. Take the onions, wine, and vinegar. Cook down slowly in a pan until all the liquid has gone, taking care not to burn it.
  2. Whisk in the butter until it has all melted the pass through a sieve. Then set in the fridge, this will keep well in the freezer if you have any excess.

For Mushroom Stock

  • 2kg mushroom trimmings
  • thyme (1 bunch)
  • garlic (1 head)
  • water (to cover)



  1. Place all the ingredients into a large pan and gently simmer for 40 minutes then pass through a fine sieve.

If mushroom risotto isn’t your thing, check out last week’s cauliflower salad recipe.

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