Wild Mushroom Risotto

Wild Mushroom Risotto

A classic risotto, and one that I have spent years trying to perfect and replicate having tracked the worlds best one to Mosimann’s dining club in Knightsbridge. The key is to cook the rice so that it still has a slight bite to it and to keep stirring the rice to release the starch and thicken the risotto. The end result shouldn’t be a paste but nor should it be a soup, think of the liquid as a thickish binding sauce.

Ingredients (for 2)

30g Butter

1 Onion – diced

3 Garlic cloves – sliced

Sea Salt


135g Arborio Rice

150g Dried Porcini Mushrooms

250-300g Chestnut Mushrooms (or mix of Chestnut and Wild Mushrooms) – sliced/chopped

2-3 large handfuls grated Parmesan

500ml Procini/Mushrooom Stock or Chicken Stock

2-3 teaspoons White Truffle Oil



Put the dried porcini in a bowl and pour over boiling water until it comes the top of the mushrooms. Leave to soak for 30minutes to re-hydrate the porcini and make the porcini stock. If using procini stock rater that chicken stock, pour the contents of the bowl through and sieve into a sauce pan. Put the sacue pan on a low heat and turn out the porcinis onto a board, chop roughly and set aside to use later. If using chicken stock you can pour away the porcini liquid after reserving the porcinis, and gently heat the chicken stock in a sauce pan.

Melt the butter in a heavy based frying pan. As it starts to bubble, add the onion, garlic, salt and pepper and fry on a medium heat until the onion is soft, taking care that it doesn’t start to brown.

Once the onion is soft, add the rice and mix through to coat it with the butter.

Add a ladle of the porcini stock to the rice and stir until the liquid has all been absorbed.

Keep repeating the previous step until the rice is cooked. You will know that it is cooked when it still has a slight bite to the centre though, if it’s chalky or sticks to your teeth, its still not cooked.

Once the rice is cooked, add the chopped porcini and stir it through the rice. Then add the other mushrooms and mix them in. Leave to cook on a low heat for a few minutes until the mushrooms are cooked. If you think the whole thing is looking a little dry, add a little more of the stock and stir (if your out of stock use boiling water).

Once the mushrooms are cooked, turn off the heat and stir in all the parmesan until it is evenly distributed and melted in. Now add the the truffle oil, and mix in.

To serve, spoon the risotto onto plates (the deeper the better), drizzle with some olive oil and a little more white truffle oil if you want. Finally, grate a little more parmesan over and serve.



Photo by Jenn Kosar on Unsplash