← Back

Mushroom Risotto - Serves 6

Preparation time: 20 minutes

Cooking time: 30 minutes


  • 75gm dried porcini mushrooms
  • 1 vegetable stock cube
  • Olive oil
  • 2 medium onions - finely chopped
  • 2 garlic cloves - finely chopped
  • 350g chestnut mushrooms - washed and sliced
  • 450g risotto rice
  • 200ml white wine
  • 30g butter
  • Large handful chopped parsley leaves
  • 75g parmesan, grated
  • Lemon juice and black pepper to taste


  1. Soak dried the dried porcini mushrooms in 1 litre boiling water for 20 mins.
  2. Drain off and add a stock cube to mushrooms.
  3. Gently squeeze the mushrooms to remove any excess liquid and chop.
  4. Heat the oil in the Kadai Paella Pan adding the onion and garlic and cook until soft.
  5. Stir in the dried and fresh chestnut mushrooms and cook until softened - season.
  6. Add the rice and coat for 1 min.
  7. Add the wine and a quarter of the stock.
  8. Simmer gently and stir until the stock has been absorbed.
  9. Continue adding a ladle of stock or so at a time until all the stock has been absorbed and until the rice is cooked.
  10. Add the butter and some of the grated cheese and let it stand for a minute. After a final stir, serve with the remaining cheese and parsley, adding lemon juice / pepper to taste.

Serving suggestions

A simple salad on the side is nice.

Downloadable Recipe Card

← Back