• Step 1
    Soak the dried mushrooms

    Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.

  • Step 2
    Fry the fresh mushrooms

    Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.

  • Step 3
    Simmer and stir

    Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.

  • Step 4
    Leave to rest

    Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.

1
Soak the dried mushrooms
2
Fry the fresh mushrooms
3
Simmer and stir
4
Leave to rest

Mushroom risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(76 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Takes 30 minutes, plus soaking

Skill level

Easy

Servings

Serves 4

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
445
protein
15g
carbs
63g
fat
17g
saturates
7.7g
fibre
4g
sugar
3g
salt
1.45g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 50g dried porcini mushrooms
  • 1 vegetable stock cube
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g pack chestnut mushrooms, sliced and washed
  • 300g risotto rice, such as arborio
  • 1 x 175ml glass white wine
  • 25g butter
  • handful parsley leaves, chopped
  • 50g parmesan or grana padano, freshly grated

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

Launch step-by-step
  1. Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl. Crumble the stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid. Chop the mushrooms.
  2. Heat the oil in a shallow saucepan or deep frying pan over a medium flame. Add the onions and garlic, then fry for about 5 mins until soft. Stir in the fresh and dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
  3. Tip the rice into the pan and cook for 1 min. Pour over the wine and let it bubble to nothing so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
  4. Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add the butter and scatter over half the cheese and the parsley. Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining cheese and parsley.

Recipe from Good Food magazine, October 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
poldweia's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The rice was lovely, but hubby reckoned the porcini mushrooms were like chewing shoe leather. I won't be doing this one again.

marlyly89's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good recipe, just not GREAT. Came out tasting quite dry, cooked it for my whole family and everyone agreed it was missing something.

jofranks's picture

Nice with a sprinkling of truffle oil and some pickled mushrooms on top to add an extra layer of depth.

zaramaumoniat's picture

Is there anyway to avoid using wine in this recipe?

dkreidk's picture

Use non alcoholic wine like shloer or white grape juice

kitchenqu33n's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this recipe and we loved it.*****

lecampbl's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Gorgeous meal, will make this again and again

msolgama's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I cooked this beautiful Rissotto yesterday for Valentines dinner. I followed the recipe exactly, using a scale to measure all ingredients. Its really easy to make and I couldent really go wrong as long as the ingredient measurements are correct you will do great. Its also a really filling dish, perfect on a winters evening. Above all ita a tasty dish,not as heavy as the ready made rissotos you get in supermarkets as packaged items or even in restaurents. Delicious!

justina87's picture

Absolutely delicious!!!!! This is the first time I have ever made a risotto and it was so easy! Will definitely be making that one again soon

niglov's picture

Yummy as it is but if you're not a vegi leave out the dried porcine and add small diced salami at the frying stage. It's good to add grated mozzarella at the end with finely sliced mushroom and flat leaf partly. Give it a final stir and I promise you'll be stirred!

jeannot18's picture
  • 1
  • 2
  • 3
  • 4
  • 5

first time was a success, though i messed up with the mushroom's juice as I discarded it instead of saving, so I had to use some vegetable stock instead. Also did not get the porcini mushroom, instead I used some dried Portabello mushroom (£1.49 for 30G at Sainsbury's). My wife and my daughter said that the risotto was as good if not better than the one we get at Prezzo or Strada. Happy days
JC

paucad's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good all round risotto. Forgot to add cheese last time but still tasty enough.

hrabca's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy

hrabca's picture
  • 1
  • 2
  • 3
  • 4
  • 5

yummy

synneve's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Quick (if only risotto can be) delicious, and what's more important - foolproof! It's a base for any risotto...just mix what you like and Ta-dah
;))))

emmaleg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was amazing and for very little effort. I halved the recipe and it made two decent portions, the only difference was that I added a little more vegetable stock. I would also soak the dried mushrooms for a bit longer next time as they were slightly chewy. But definitely an authentic and ultra tasty mushroom risotto - I'd be happy to be served this in a restaurant!

lebetts's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very good mushroom risotto, better than some I have tried in nice restaurants. I love the porcini mushroom flavour. Very tasty with a glass of white wine and salad!

sharonritchie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this a number of times and I add sundried tomatoes and pancetta which is absolutely delicious.

sharonritchie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this a number of times and I add sundried tomatoes and pancetta which is absolutely delicious.

stephaniepebrocq's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! Made it for Valentine's Day dinner and my boyfriend loved it!

Pages

Questions

Tips

Ads by Google