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Risotto al a Funghi

Recipe by: Naomi Scesny, Breville Home Economist
Time: 45 minutes. Serves: 4-6


  • 1 tablespoon oil

  • 30g butter

  • 100g finely diced flat pancetta

  • 1 onion, finely chopped

  • 400g assorted mushrooms, sliced

  • 350g Arborio or Carnaroli rice

  • ½ cup dry white wine

  • 1 litre chicken stock, room temperature

  • ½ cup grated pecorino or parmesan cheese

  • Salt and freshly ground pepper


  • 1.

    Use the Breville Multi Chef

  • Saute Setting:

  • 1.

    1. Press the 'Menu Selector' button to the ‘Saute’ setting. Heat removable cooking bowl for 3 minutes with the lid on.

  • 2.

    2. Remove lid, add oil and butter, heat, covered, for 1 minute or until butter has melted. Add pancetta and cook stirring, occasionally for 4-5 minutes or until crisp and fat has rendered out.

  • 3.

    3. Add onions and cook covered, stirring occasionally, for 3- 4 minutes, or until onions have softened.

  • 4.

    4. Add mushrooms and cook covered, stirring occasionally, for 3 minutes or until mushrooms have softened slightly

  • 5.

    5. Add rice, mix well, cover with lid and cook for 2 - 3 minutes, stirring once.

  • 6.

    6. Stir in wine, and cook uncovered for 3 minutes or until all wine is absorbed.

  • Risotto Setting:

  • 1.

    7. Stir in stock, cover with the lid and press the ‘Menu Selector’ button to the ‘Risotto’ setting.

  • 2.

    8. When it switches to the ‘Warm’ setting, which will take about 20 - 30 minutes, remove the lid and stir through grated pecorino cheese. Season to taste with salt and pepper

  • 3.

    Serve immediately.


NOTE: A variety of mushrooms can be used for this recipe i.e.; Swiss Brown, Portobello, shiitake, field, oyster etc

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