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Mushroom Risotto


  • Stock

  • 2.5 L chicken or vegetable stock

  • 50 g dried Wild Mushrooms (cep/porcini)

  • 2 Cloves unpeeled Garlic

  • Thyme

  • Risotto

  • 250 g unsalted butter

  • 2 Onions finely chopped

  • 4 Cloves Garlic finely chopped

  • 2 sprigs Thyme

  • 250 g button mushrooms sliced moderately finely

  • 350 g carnaroli rice

  • 400 g Wild Mushrooms

  • 100 g Parmesan Cheese to taste

  • Pepper to taste

  • truffle oil and rocket salad to serve


  • Stock :

  • 1.

    In a saucepan, make up the chicken stock as per the packet instructions.

  • 2.

    Add the dried mushrooms, garlic and 1 sprig of thyme.

  • 3.

    Leave to simmer until needed.

  • Risotto:

  • 1.

    Melt 3/4 of the butter in a saucepan until it is foaming, but not splitting.

  • 2.

    Add the chopped onion, garlic and sprigs of thyme.

  • 3.

    Gently move the ingredients around the pan with a wooden spoon to soften the onions in the butter. When the onions are translucent, add the sliced button mushrooms.

  • 4.

    Cook on a gentle heat until the mushrooms are also translucent.

  • 5.

    Add the rice and move it around in the mixture until you hear a faint little crackle.

  • 6.

    Remove the garlic and thyme from the stock.

  • 7.

    Add the stock to the rice, a little at a time, stirring all the time.

  • 8.

    Cook for around 12–15 minutes – until you can bite right through a grain of rice with no hard bit in the middle.

  • 9.

    Add the wild mushrooms and dried mushrooms from the stock.

  • 10.

    Add the extra butter reserved earlier and the parmesan cheese to taste.

  • 11.

    Serve the risotto with a drizzle of truffle oil and rocket salad.

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