Risotto with mushrooms
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Serves:     people
Notes from Anna

A creamy, comforting dinner and a good source of B vitamins and minerals from the mushrooms. Add a salad of mixed leaves, sprinkled with pumpkin and sunflower seeds for a deliciously balanced meal.



  1. Rinse the porcini under running water. Put them in a bowl, cover with boiling water and leave to soak for 15 minutes
  2. Make up the stock in a small saucepan according to the packet instructions. Bring to the boil, then turn the heat down and keep it at a simmer.
  3. Peel and bash the garlic. Peel and slice the fresh mushrooms. Wash and chop the parsley.
  4. Heat the oil in a wide saucepan over a medium heat. Gently brown the garlic. Add the sliced mushrooms and parsley and cook for 2 minutes.
  5. Chop the soaked porcini and add. Strain the soaking liquid into the simmering stock.
  6. Carry on cooking the mushrooms for about 5 minutes or until the liquid given out by them has evaporated.
  7. Add the rice and stir well to coat. Add the wine and stir continuously until it has been absorbed.
  8. Add a ladle of hot stock to the rice and stir continuously until the liquid has been absorbed. Repeat until you have used all the stock and the rice has been cooking for 17 minutes.
  9. Turn off the heat and stir in the butter and grated parmesan. Cover the pan with a lid and leave the risotto to rest for a couple of minutes.
  10. Serve with a good grind of black pepper.

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