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Porcini Mushroom Risotto

Steve Messig

For Dinner ( Vegetarian )


Published on

5 minutes to prepare and 30 minutes to cook

Serves 4


1 tbsp dried porcini mushrooms
2 tbsp olive oil
2 cloves garlic
300 grams Shitake mushrooms (sliced)
350 grams arborio rice
150ml white wine
1.2 litres vegetable stock
2 tbsp chopped parsley
25g butter
grated parmesan cheese


1. Soak the dried porcini mushrooms for 10 minutes, then drain them. Whilst you are doing that, Saute the onions and garlic, then add the Shitake mushrooms and fry until brown
2. Add the rice, then wine and simmer. You need to keep stirring it until the liquid has been absorbed. Add a ladle full of stock and stir until the liquid has been absorbed. Now you have to keep doing this until you have poured in all the stock. Just do it a ladle full at a time and stir it until it's absorbed. (This is the boring part that seems to takes for ever, but it is worth it!)
3. Chop up the porcini mushrooms and add them to the risotto, plus the parsley and butter. Grate some parmesan on the top and you've got yourself a Porcini Mushroom Risotto!


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