Risotto with porcini mushrooms and radicchio

    1 hour 5 min

    The secret to this mushroom risotto is to add some of the flavourful porcini soaking water which intensifies the flavour. Add some freshly chopped parsley or sage at the end of cooking, if you like.

    1 person made this

    Serves: 4 

    • 30g dried porcini mushrooms
    • 250ml boiling water
    • 3 tablespoons olive oil
    • 1 shallot, finely chopped
    • 1 small radicchio, cored and thinly sliced
    • 120ml white wine
    • salt and pepper, to taste
    • For the risotto
    • 2 tablespoons butter
    • 1 tablespoon oil
    • 1 shallot, finely chopped
    • 300g Arborio or Carnaroli rice
    • 120ml white wine
    • 1L hot vegetable stock
    • 2 tablespoons butter
    • 60g grated Parmesan, to serve

    Prep:15min  ›  Cook:30min  ›  Extra time:20min soaking  ›  Ready in:1hr5min 

    1. Soak dried porcini mushrooms in boiling water for at least 20 minutes.
    2. Heat 3 tablespoons oil in a pan over medium heat; add shallot and cook for 1 minute to soften. Add sliced radicchio and 120ml white wine; simmer until radicchio has wilted. Season with salt and black pepper and set aside.
    3. Melt 2 tablespoons butter and 1 tablespoon oil in a heavy-based saucepan over medium heat; add shallot and cook for 1 minute to soften. Stir in rice to coat in oil; add wine and simmer until liquid has nearly evaporated. Add hot stock, one ladle at a time, stirring constantly and adding more stock when the liquid is absorbed.
    4. Stir in rehydrated mushrooms and 1 ladle of mushroom liquid; simmer for 1 or 2 minutes. Add shallot-radicchio mixture and stir to heat through.
    5. Remove risotto from heat; stir in butter and let risotto rest for a few minutes. Spoon into bowls and top with freshly grated Parmesan cheese.

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