• 1 cup Risotto Rice Arborio

  • 3-4 cups of Chicken or vegetable stock

  • 1 Garlic Clove finely diced

  • 1/4 brown onion, peeled and finely diced

  • 1 teaspoon Butter

  • 2 teaspoons Olive Oil

  • sea salt

  • Cracked Black pepper

  • 2 teaspoons Thyme leaved

  • 1 tablespoon chopped Italian Parsley

  • 0.5 cup white wine

  • 20 dried Morel Mushrooms soaked in 1 cup of stock for 10 mins


  • 1.

    Fry off the garlic, thyme and onion in the butter and olive oil until soft.

  • 2.

    Add in the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.

  • 3.

    Add in the white wine and stir until almost evaporated (watch out for the steam).

  • 4.

    Add in the hot stock ½ cup at a time until almost absorbed then the next ladleful making sure to stir the whole time.

  • 5.

    Just before the rice is al dente (it should still have a bit of bite to it) add in the mushrooms and the stock it was soaking in.

  • 6.

    Once nearly all absorbed fold in the parsley and the Parmesan cheese, you can also add a touch more butter at this stage to give it a great shine.

  • 7.

    Spoon into your serving plate and garnish with a bit more grated Parmesan.


A great way to finish this off is to drizzle around the plate some aged balsamic vinegar – not too much just for a bit of sharpness. Alternatively serve with a sharply dressed salad. Another great addition would be a few drops of truffle oil.

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Posted by MLJVA13Report