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    Mushroom risotto

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    Mushroom risotto

    • Gluten Free
    • Preparation time: 10 minutes, plus soaking and resting
    • Cooking time: 50 minutes
    • Total time: 1 hour, plus soaking and resting

    Serves: 2, with leftovers


    10g dried porcini mushrooms
    500ml fresh chicken stock
    75ml extra virgin olive oil
    100g unsalted butter
    1 red onion, finely sliced
    1 garlic clove, finely chopped
    ½ fennel bulb, root and tougher outer leaves removed, and finely sliced
    ½ celery stalk, finely sliced
    175g risotto rice
    ½ tbsp finely chopped thyme
    1 fresh bay leaf
    70ml white wine
    75g parmigiano reggiano, grated
    ½ x 25g pack flat leaf parsley, leaves chopped


    1. Soak the porcini in 250ml water for 30 minutes. Strain, reserving the liquor. Put the liquor and chicken stock in a pan and bring to a simmer, then turn the heat down to low. In a heavy-bottomed pan, heat the oil and ½ the butter. Add the onion, garlic, soaked mushrooms, fennel and celery. Season with a little salt. Cook gently, stirring occasionally, for about 20 minutes. The vegetables should be soft and giving.

    2. Add the rice, thyme and bay leaf and stir to coat completely in the onion and mushroom mixture. Add the wine and reduce by 1 /3. Start to ladle the hot stock into the rice, stirring as the rice absorbs the stock, then add a little more. Keep this process going for about 20 minutes.

    3. Once the rice has got to where you want it (it should have a little texture and there should be movement), add most of the grated parmesan and the remaining butter. Season but remember the parmesan is salty. Leave for a couple of moments to rest and gather itself. Top with the parsley and remaining parmesan then serve with some lovely beaujolais or a crisp white wine such as a riesling.

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue


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