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Mushroom Risotto with The Extra One

The Extra One

Mushroom Risotto with The Extra One


  • 1/2 jar The Extra One

  • 250g aborio rice

  • 1 litre stock of your choice (vegetable, mushroom, chicken)

  • 300g mushrooms (chestnut, button, flat)

  • 1 large thumb sized piece of ginger

  • 1 tbsp gochujang

  • Pickled ginger to serve

  • Olive oil

  • Spinach or other leafy greens (optional)


  1. Place your stock into a saucepan and heat.

  2. In a second saucepan, add the Extra One. Heat on medium for one minute.

  3. Add in the risotto rice and stir to coat the grains with the sauce. Cook for a couple of minutes, stirring occasionally.

  4. Add in the hot stock a ladle at a time (approximately half a cup). Stir and leave to absorb.

  5. When the liquid has absorbed repeat the process, adding a ladle of stock, stirring and leaving to absorb. Continue until all of the stock has been used and the rice is al dente (approximately 20-25 minutes).

  6. While the risotto is cooking, chop the mushrooms into quarters. Peel and finely slice the ginger into matchstick pieces.

  7. Heat a little olive oil in a fry pan. Add the ginger matchsticks and cook over a medium heat for 2 minutes.

  8. Add in the tablespoon of gochujang, 2 tablespoons of water and the mushrooms. Cook until the mushrooms are cooked through and the sauce has reduced.

  9. Serve the risotto topped with the gochujang mushrooms. Finish with some fresh pickled ginger.

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