Mushroom Risotto

Serves 4. You could add a little truffle oil if you have some.


  • 1 tbsp dried porcini mushrooms
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 220g mushrooms, sliced
  • 350g arborio rice
  • 150ml dry white wine
  • 1.2 litres hot vegetable stock
  • 2 tbsp chopped fresh parsley (optional)
  • 1 tsp grated lemon zest (optional)
  • 25g butter
  • salt and pepper
  • grated parmesan (optional)


  • Put the dried porcini mushrooms in a mug with hot water to soak, drain after about ten minutes.
  • Heat the oil in a large saucepan, add the onion and garlic and fry gently for 2-3 minutes until softened.
  • Add the sliced mushrooms and fry on a higher heat for 2-3 minutes, till browned.
  • Stir in the arborio rice, coating it in the oil, then add the wine and simmer till it’s absorbed.
  • Add the hot stock, a small amount at a time, allowing the liquid to be mostly absorbed before you add the next amount, until the rice is plump and tender.
  • Chop the porcini mushrooms, mix with chopped parsley and lemon zest if liked, and stir into the risotto.
  • Stir in the butter to finish, season to taste, and provide grated parmesan if liked to serve.
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