Wild Mushroom Risotto Recipe

Wild Mushroom Risotto Recipe

50g Butter

1 Onion – diced

3 Garlic cloves – sliced

Sea Salt


1 tablespoon Thyme

170g Arborio Rice

150g Dried Porcini Mushrooms

300-400g Mixture of Chestnut and Wild Mushrooms – sliced/chopped

2-3 large handfuls grated Parmesan

500ml Chicken Stock

2-3 teaspoons White Truffle Oil

2 teaspoons Truffle Butter


  1. Start by placing a sieve over a bowl, put the dried porcini in the sieve and pour over boiling water until it comes the top of the mushrooms (see photo). Leave to soak for at least 1 hour to make the porcini stock. After an hour, lift the sieve with the mushrooms out of the bowl so as to drain the liquid in them back into the bowl. Then turn out the porcinis onto a board, chop roughly and set aside to use later.
  2. Melt the butter in a heavy based frying pan. As it starts to bubble, add the onion, garlic, salt, pepper and thyme and fry on a medium heat until the onion is soft, taking care that it doesn’t start to brown.
  3. Once the onion is soft, add the rice and mix through to coat it with the butter.
  4. Add a ladle of the porcini stock to the rice and stir until the liquid has all been absorbed, then add a ladle of chicken stock and again stir until the stock has been absorbed.
  5. 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. As the risotto cooks and increases in size with the absorption of the liquid by the rice, it will become thicker and tougher to stir (it can be quite a workout).
  6. Once the rice is cooked, add the chopped porcini set aside from making the stock 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.
  7. 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 porcini and white truffle cream, chopped truffles in oil and white truffle oil, and mix in.
  8. 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.

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