Mushroom Risotto


  • 50g dried porcini mushrooms
  • 1 vegetable/chicken stock cube, I prefer chicken but that’s personal preference.
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic clove, finely chopped
  • 250g pack chestnut mushroom, sliced and washed
  • 300g risotto rice, such as arborio
  • 1 x 175ml glass white wine
  • About a teaspoon or so of butter
  • seasoning
  • handful parsley leaves, chopped
  • 50g Parmesan or grana padano, freshly grated


  1. Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
  2. Add the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid and roughly chop the mushrooms.
  3. Heat the oil in a shallow saucepan or deep frying pan over a medium flame.
  4. Add the onions and garlic, then fry for about 5 mins until soft.
  5. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
  6. Add the rice into the pan and cook for 1 min.
  7. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock.
  8. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
  9. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender.
  10. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.
  11. Take the rice pan off the heat, add the butter and scatter over half the cheese and the parsley.
  12. Cover and leave for a few minutes, before giving the risotto a final stir. Serve with grated cheese and chopped parsley.



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