Main Dishes Free recipe

Wild Mushroom Risotto

Silky Carnaroli rice cooked the slow way, loaded with porcini and chestnut mushrooms, finished with cold butter and aged Parmesan.

Time
45 min
Servings
4
Level
Medium
Rating
4.8 ★★★★★
Wild Mushroom Risotto step 1
Wild Mushroom Risotto step 2
Wild Mushroom Risotto step 3

in the kitchen

Ingredients

  • 350g Carnaroli or Arborio rice
  • 400g mixed mushrooms (porcini, chestnut, shiitake)
  • 20g dried porcini (soaked in 200ml hot water)
  • 1.5 litres warm chicken or vegetable stock
  • 1 large onion, finely diced
  • 150ml dry white wine
  • 80g cold unsalted butter, cubed
  • 100g aged Parmesan, grated

Method

  1. Drain soaked porcini, reserving liquid. Fry all mushrooms in butter until golden, set aside.
  2. Soften onion in butter. Add rice and toast 2 minutes, stirring. Pour in wine and stir until absorbed.
  3. Add warm stock one ladleful at a time, stirring constantly. Add strained porcini liquid with the stock.
  4. After 18-20 minutes the rice should be al dente. Remove from heat, beat in cold butter and Parmesan. Fold in mushrooms. Rest 2 minutes and serve.