• 200 g Arborio rice

  • 100 g Butter soft

  • 100 ml white wine riesling or other unwooded wine

  • 700 ml chicken stock

  • 150 g Parmesan grated

  • Olive Oil

  • 1 small Salad Onion finely diced

  • 1 small carrot finely diced

  • 0.5 Leek finely diced

  • 2 Cloves Garlic crushed

  • 50 g white fungus cut into small pieces

  • 50 g black fungus cut into strips

  • 100 g shiitake mushrooms cut into quarters

  • 100 g oyster mushrooms cut into strips

  • 100 g Pine Mushrooms sliced

  • 2 shallots sliced

  • chervil leaves for garnish


  • 1.

    Heat 4 tbsp olive oil in a heavy-based pan on high heat and saute mushrooms, one variety at a time.

  • 2.

    Remove from heat, reserve liquid and mushrooms separately.

  • 3.

    Heat ½ tbsp olive oil and saute shallots.

  • 4.

    Reserve liquid separately.

  • 5.

    Heat 2 tbsp olive oil in heavy-based pot on high heat and sweat onion, carrot and leek until soft (3 to 5 mins).

  • 6.

    Add Arborio rice and cook until translucent (1 min).

  • 7.

    Add white wine and reduce stirring constantly.

  • 8.

    Add chicken stock until rice is just covered and simmer for 15 mins.

  • 9.

    Add butter slowly as well as garlic, parmesan and reserved juice from mushrooms and shallots.

  • 10.

    Divide between six bowls when all ingredients are well amalgamated and desired consistency is reached.

  • 11.

    Mix mushrooms and shallots together and warm through in oven, or lightly saute and serve over rice.

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Posted by Philippa WightmanReport
Clever! I love mushroom risotto but sometimes the 'greyness' can be a little off putting and visually unpleasing (most other recipes incorporate the mushrooms with the rice). Great take on one of my favourite dishes, thanks David!