Wild mushroom risotto

Wild mushroom risotto

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(0 ratings)

Around 1 hour


Serves 4
Mushrooms lend risotto a new edge and make a perfect side for any spicy dish, from London's Zaika restaurant

Nutrition and extra info

Nutrition: per serving

  • kcal353
  • fat16g
  • saturates8g
  • carbs48g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.32g
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  • handful of dried ceps
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tsp cumin seeds, toasted in a hot pan



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 chopped garlic clove
  • a knob of peeled, chopped ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 chopped green chilli



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 chopped shallot



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 225g basmati rice
  • 85g chopped wild mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 100g Greek yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • a drizzle of truffle oil
  • chopped fresh coriander, to serve


  1. Put the dried ceps in a bowl and pour in the warm water. Soak for 20 minutes, drain (reserving the stock) and chop. Add water to make it up to 700ml. Heat the olive oil and butter in a pan. Adding one ingredient at a time, frying for a minute between each one, add the cumin seeds, garlic cloves, ginger, green chilli and chopped shallots.

  2. Lower the heat, add the basmati rice and fry until glossy. Tip in the chopped wild mushrooms, add the ceps and fry for a minute. Stir in the stock. Keep on a low heat for 20 minutes, stirring.

  3. Add salt and fold in the yogurt, butter and a drizzle of truffle oil. Sprinkle over chopped coriander.

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Comments (1)

stewpot47's picture

I used fresh CEPS from the market this morning, I would have preferred it to have it a little more liquid.
Loved it.

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