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Mushroom Risotto Recipe & Rose Wine Pairing Suggestions

Mushroom Risotto Recipe & Rose Wine Pairing Suggestions

17 days ago

Thinking of opening a bottle of rose wine? We’ve got quite the premium range at Wineworld for you to savour. But first, might we suggest you try pairing that glass of best perfect rose wine with our mushroom risotto.

The best Pinot Grigio Rose or sweet Brut Rose are all time favourites to enjoy with a steaming hot plate of risotto. Having perfected the recipe we find a glass of Zonin Sparkling Rose Brut a light sparkling rose delivering an intense fruity aroma and hints of almonds on the palate to be the perfect wine to go with mushroom risotto!

How To Cook The Best No-Nonsense Mushroom Risotto In Less Than 30 Minutes


  • 1 large onion chopped fine
  • 1 tbsp. olive oil
  • 2 cloves garlic crushed
  • 300g flat mushrooms chopped
  • 20g butter
  • 1 litre. Chicken or vegetable stock
  • 10g dried mushrooms
  • 300g risotto rice
  • Salt and pepper
  • 2 tbsp. chopped parsley
  • Grated parmesan


Get a large wide saucepan with lid and fry the chopped onions in 1 tbsp. of olive oil. Cook on a low-heat with lid on until onions are soft. Add the butter and clove of garlic and cook for 1 minute. Next, add mushroom, increase the heat and cook for 3 minutes.

Make your stock; 1 stock cube melted in 1ltr of boiling water. Add dry mushrooms, salt and pepper; stir well and leave aside for mushrooms to soak up the stock.

Go back to the mushroom in the saucepan, when done add the risotto rice and stir. Pour in the stock with dry mushrooms and cook with lid off until the water is all absorbed, about 20 minutes. Keep on stirring the rice and stop when its al dente (just done). Mix in the parsley and serve with the cheese sprinkled on top. Pair it with a salad and slice of French bread and of course that perfectly complimentary glass of rose wine.