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Risoni Funghi

Zucca’s Adam Swanson serves up yet another delicious pasta dish in episode 29 of Everyday Gourmet.


  • 1pkt San Remo Risoni pasta

  • 150g swiss brown mushrooms, sliced

  • 150g button mushrooms, sliced

  • 100g porcini mushrooms, sliced

  • 150g field mushroom, sliced<

  • 200g butter

  • 1/2 cup olive oil

  • 1 tbs crushed garlic

  • 2 litres chicken stock

  • 200g parmesan/ reggiano

  • 1 bunch parsley/ continental

  • 1 brown onion, finely diced

  • salt and pepper


  • 1.

    Place a pot of water on and bring to the boil. Add 2 tablespoons of salt to water. Place porcini into a bowl and pour enough boiling water to cover them. Set aside.

  • 2.

    Next in a large pot on medium heat, place onion, garlic, olive oil and half of the butter. Sautee the onion for 3 to 4 minutes, making sure you don't colour the onion.

  • 3.

    Add swiss brown, button and field mushroom to the pot and sauté for 5 to 10 minutes or until the mushrooms have collapsed.

  • 4.

    Next place pasta into the pot of boiling water and cook until just under aldente. Drain the pasta and add a little oil to the pasta to stop it from sticking.

  • 5.

    Next add porcini mushroom to the pot. Keeping the liquid from the mushroom. Cook for a further 2 to 3 minutes. Add the pasta to the pot and stir.

  • 6.

    Next gradually add a cup of chicken stock at a time to the pot, making sure your stirring continuously. So that stock is absorbed by the pasta. Reduce the heat to a simmer. Add half the porcini liquid to the pot and stir.

  • 7.

    Once you have added half the chicken stock to the pot, taste the pasta to see if the pasta is cooked. If so add parmesan, parsley and season. Serve immediately.

  • 8.

    If the pasta isn't cooked add remaining stock until the pasta is cooked.


Preparation Time: 30 minutes

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