Mushroom risotto

    45 mins

    This risotto makes the most of both fresh and dried mushrooms. The fresh add texture and a deliciously subtle flavour, while the dried mushrooms come to life with a rich, earthy flavour once they have been rehydrated.

    2 people made this

    Serves: 4 

    • 30 g dried porcini mushrooms
    • 2 cups (500 ml) boiling water
    • ¼ cup (60 ml) olive oil
    • 1 large onion, finely chopped
    • 2 large garlic cloves, crushed
    • 2 cups (400 g) risotto rice
    • ⅓ cup (80 ml) dry white wine or vermouth
    • 250 g large flat mushrooms, stalks trimmed and caps sliced
    • 1 litre diluted salt-reduced or homemade vegetable stock, hot
    • 25 g butter
    • ¼ cup (25 g) grated parmesan cheese
    • 2 tablespoons chopped fresh flat-leaf parsley

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Soak the dried mushrooms in the boiling water. Meanwhile, heat the oil in a deep frying pan over a medium heat. Add the onion and cook for 3 minutes, then add the garlic and stir for a further 2 minutes until the onion is softened.
    2. Add the rice to the pan, stir for about 1 minute, then add the wine or vermouth and cook briskly, stirring, until almost all of it has evaporated.
    3. Strain the dried mushrooms, reserving the soaking liquid. Stir the fresh mushrooms into the rice, then start adding the stock, only a ladleful at a time, making sure each is almost completely absorbed before adding the next, and stirring frequently to produce a creamy texture. When all the stock has been absorbed, gradually add the mushroom soaking liquid and continue cooking until the rice is tender.
    4. Stir in the soaked porcini mushrooms and the butter, cover and remove from the heat. Stand for 5 minutes, season to taste, then serve sprinkled with parmesan cheese and parsley.

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    Reviews in English (2)


    Used different ingredients. Instead of using butter, I used Avocado. It tasted great, kept the same creamy consistency and it also made the recipe healthier!  -  22 Mar 2009  (Review from Allrecipes AU | NZ)


    This recipe was just 'OK' with dried mushroom, they are too rubbery for my taste. I've tried it with all fresh mushrooms too and my husband loves it.  -  15 Jun 2010  (Review from Allrecipes AU | NZ)