Mushroom Risotto


Prep: 25 min, plus soaking
Cooking: 35 min
Serves: 4/5





Shopping List

  • 50g butter
  • 1 onion, finely chopped
  • 300g superfino carnaroli rice
  • 3 tablespoons plus 1 teaspoon white wine
  • 20g dried porcini, soaked in warm water for 20 minutes
  • 1 litres hot chicken or vegetable stock, preferably home-made
  • 2 tablespoons olive oil
  • 1 clove garlic, finely chopped
  • 200g wild mushrooms
  • 20g finely grated parmesan
  • 4 tablespoons of chopped parsley
  • cracked black pepper

Let's Get Started

  • Melt the butter in a heavy-based casserole dish over medium heat. Add the onion and cook very slowly for 5-7 minutes until soft.
  • Add the rice and stir for a few minutes until heated through and well-coated with the butter.
  • Stirring continuously, add the white wine and cook for a few minute to allow the alcohol to evaporate.
  • Drain the dried mushrooms, squeeze out any excess moisture and add them to the rice.
  • Add a ladle of hot stock and stir until absorbed. Continue to add the stock a ladleful at a time, stirring continuously, until all the stock is absorbed – about 15-17 minutes. When cooked, the rice should be 'al dente' – tender but firm in the centre.
  • Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and gently fry for a few seconds until transparent, taking care not to let it colour.
  • Add all the mushrooms and season with salt and pepper to taste. Fry for about 5 minutes, stirring, until the mushrooms start to release their juice.
  • When the rice is cooked, stir in the mushrooms. Leave to stand for 1 minute.
  • Add the butter, Parmesan and parsley, stirring vigorously with a wooden spoon. Season to taste.
  • Individually portion and freeze.
  • Pull out of freezer on the morning of when you want it and allow to defrost, microwave until pipping hot throughout before consuming.


This recipe is part of our working lunch recipe series, suggesting easy meals that can be prepared in bulk and frozen for when you want them.

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