Marmite Mushroom Risotto recipe – Perfect Comfort Food

Indulge in a delicious and creamy Marmite Mushroom Risotto recipe perfect for spring evenings or lazy Sundays.

Spring is here, and I feel this is the perfect time for a nice creamy risotto. This Marmite Mushroom Risotto recipe is the perfect comfort food before those hot summer days just around the corner. As with most recipes, sometimes the real difference is choosing the right ingredients to give your dishes the right intensity and flavour; that is exactly what we did here.

We were feeling a little glamorous this time and decided to splurge a little on our mushroom choice. We opted for dried mushrooms, which are expensive at 130 euros a kilo. Please note that you only need 20g of mushrooms to make two servings of this risotto dish, a little less than 3 euros.

If this is too steep, you can opt for button mushrooms, but if you can afford to go the extra mile, the dried mushrooms are worth it. The intense flavours of dried mushrooms cannot be compared to anything else.

This is one of these recipes where the combination of flavours was very important for us to get right. To match that intense, delicious flavour that the dried mushrooms give this dish, we decided to pair this dish with Marmite instead of a broth option.

We are no strangers to using Marmite in recipes, having used it before to create our delicious Marmite pull-apart bread. Marmite has a salty, umami taste often described as slightly bitter. A great complementary flavour palette for the intensity of the dried mushrooms. Trust us, this was the right choice for this dish.

One important tip for making a perfect Marmite Mushroom Risotto is to be patient and stir frequently. Adding the liquid one ladle at a time and stirring until the liquid is absorbed helps to ensure that the rice cooks evening and becomes creamy. A small tip, look out for high-quality parmesan cheese, as this can also elevate the dish's flavours.

This recipe is easy to make and always puts everyone in the right mood in our house. This recipe should take you around 45 minutes to make, and leftovers should be kept nicely in the fridge for a couple of days.

Ingredients

200g risotto rice

20g dried mushrooms

2 tsp Marmite

500ml boiling water

2 tbsp butter

1 tbsp olive oil

1 onion

1 garlic clove

20ml of white wine

½ lemon juiced

Parmesan rind

Grated cheese for garnish

Parsley

2 egg yolks

Method

1. Let your dried mushrooms soak in the boiling water for 20 minutes. This will allow the water to absorb some delicious flavours from the dried mushrooms. If you are using fresh button mushrooms, you can skip this step.

2. Melt 1 tablespoon of butter in a large pan over a low heat. Add half a tablespoon of oil to the pan.

3. Chop the onion and mix it in. Cook until softened. Add a pinch of salt.

4. Chop the garlic and mix in. Cook for another two minutes.

5. Add the rice. Keep stirring for a few minutes.

6. Turn up the heat. Chop the parmesan rind and add to the pan. Add a glass of white wine.

7. Stir two teaspoons of Marmite to the water and dried mushroom.

8. Add the dried mushroom and Marmite water to the pan, one ladle at a time. Keep stirring. If you need more water, add it to the pan.

9. When the rice is cooked as desired, add the lemon juice to the pan.

10. Add the remaining butter and olive oil to the pan.

11. Turn off the heat and stir.

12. Put the lid on and set aside for a few minutes while setting the table.

13. Serve and garnish with an egg yolk on each plate, some parmesan and parsley.

Risotto is a classic Italian dish and one of my absolute favourites. The creamy, comforting texture of the rice paired with the umami flavour of the dried mushrooms and marmite is perfect for a spring evening or a lazy Sunday afternoon.

The beauty of risotto lies in its versatility. You can add your own twist to the recipe with different ingredients, spices, and seasonings to make it your own.