Mushroom Risotto

“This recipe is a labour of love, fine tuned over years and perfect for when you have the time to cook. The umaminess of mushrooms dried & fresh slowly cooked with arborio rice creates a depth of flavour which is truly special …”

Ingredients :

  • 1 1/2 cup Arborio rice
  • 200 grams fresh mushrooms sliced
  • 6 to a handful dried mushrooms (porcini or mixed)
  • 1 onion diced small
  • 2 big pods garlic diced
  • 2 stalks (2 tbsp) celery diced
  • 6 cups chicken or vegetable stock
  • 1 tbsp olive oil
  • 1 + 1 tbsp butter
  • 1/2 cup white wine
  • 1 cup warm water
  • 3 tbsp parmesan cheese (parmigiano reggiano if possible)

Method :

  1. Soak dried mushrooms in warm water for 20 minutes and slice, keep the soaking water for later
  2. Warm the stock and keep on a low sim
  3. In thick bottom pan, heat the olive oil & 1 tbsp butter
  4. Sweat the onions, garlic and celery for 10 minutes on low heat till translucent but not browned (no colour)
  5. On high heat add the rice and stir for around 2 minutes till translucent and smells toasted
  6. Add the wine on low heat and stir till absorbed
  7. Add the mushrooms, salt & mushroom water and stir till absorbed
  8. Start adding stock couple of ladles at a time and stirring well whenever the mixture is dry, all on low heat. In case time is short you can increase stock quantity for each addition
  9. Once al dente (cooked but with a bite) around 30 minutes from the first stock addition add the balance 1 tbsp butter & grated parmesan cheese
  10. Take the pan off the gas and cover with lid for 3-4 minutes to help relax the rice
  11. Add a dash of olive oil and enjoy…


  • This recipe is best for relaxed cooking, so while one can increase stock quantity in every addition, the flavours develop better with more time
  • The ingredients really shine in this risotto, so the effort in sourcing parmigiano reggiano cheese, the best dried mushroom is really rewarding and Arborio or any other risotto rice is a must
  • The last step of covering and leaving the cooked risotto for 3-4 minutes is essential
  • Can add chicken or bacon but not really needed

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