Risotto – Mushroom

The quantities below should be sufficient for a meal for two; serve with a green salad (I use my home-made Italian dressing – recipe later)


  • 1 tbsp Dried Porcini mushroom
  • 1 tbsp olive oil
  • 2 average sized shallots, peeled and sliced
  • 1 clove garlic, finely chopped
  • 150 gm chestnut mushrooms, finely sliced
  • 150 gm arborio rice
  • 450 ml vegetable stock
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp Bertoli (vegetable oil fat)
  • Salt and pepper to taste
  • 1 tbsp grated Parmesan style cheese – to serve

Preparation / Cooking

  1. Place the porcini mushrooms in hot water to soak
  2. Put the stock into a saucepan and simmer on a medium heat
  3. Put the oil in a heavy based saucepan, add the shallots and the garlic and fry gently for 2 or 3 minutes until softened.
  4. Add the sliced chestnut mushrooms and continue to cook over a moderate heat another couple of minutes or so, until the mushrooms are coloured.
  5. Stir in the rice and ensure all the ingredients in the pan are covered
  6. Add a couple of ladles of the hot stock and stir gently until the liquid has almost been absorbed
  7. Repeat step 6 until all the stock has been used and the rice is soft.  Whilst step 6 is progressing drain porcini mushrooms, and chop into irregular sized chunks
  8. Remove the pan from the heat, and stir in the chopped porcini mushrooms, parsley and the Bertoli and mix thoroughly
  9. To serve, add the cheese and ENJOY!

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