Creamy wild mushroom risotto

    1 hour

    This creamy indulgent mushroom risotto is a delicious dinner. Enjoy with a chilled glass of sauvignon blanc, pinot grigio or chardonnay. It takes a bit of time and effort but the end result is definitely worth it.


    Berkshire, England, UK
    8 people made this

    Serves: 4 

    • 1.5L vegetable or chicken stock
    • 1 large handful dried porcini mushrooms
    • olive oil and extra virgin olive oil
    • 1 small onion, finely chopped
    • 2 sticks celery, finely chopped
    • 400g arborio or carnaroli rice
    • 75ml good white wine
    • sea salt
    • 4 large handfuls wild mushrooms (such as shitake, girolle, oyster), cleaned and sliced
    • fresh parsley or tarragon, chopped
    • juice of 1 lemon
    • 1 teaspoon butter
    • 1 handful grated Parmesan cheese

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat stock in a saucepan and keep it on a low simmer.
    2. Place porcini mushrooms in a bowl and pour on enough hot stock just to cover them. Leave for a couple of minutes until they've softened. Take them out of the stock and chop them, reserving the soaking liquid.
    3. In a large pan, heat some olive oil and add the onion and celery. Slowly fry without colouring them, for at least 10 minutes, then turn the heat up and add the rice. Give it a stir so the rice gets coated in the oil, add in the wine and keep stirring until the liquid has cooked into the rice. Add the porcini soaking liquid, and chopped porcini, a good pinch of salt and your first ladleful of stock. Turn the heat down to a simmer, and keep adding ladlefuls of stock and stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with slight bite, about 30 minutes.
    4. Meanwhile put a dry griddle pan or frying pan on the heat. Once hot add the wild mushrooms and dry fry them until soft, then put them in a bowl and add chopped herbs, lemon juice and a pinch of salt and toss it all together.
    5. Take the risotto off the heat and stir in the butter and Parmesan, until the risotto is creamy and oozy in texture, add a bit more stock if needed. Put a lid on it and leave it to relax for about 3 minutes.
    6. Take your risotto and serve it in a warm bowl or plate, top with the grilled mushrooms, Parmesan and a drizzle of extra virgin olive oil.


    Remeber to keep stirring, and let the stock absorb into the rice before adding the next ladleful. I hope you make and enjoy, I will be uploading pictures of all recipes posted by me very soon.

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