Porcini risotto

Porcini risotto
Porcini risotto Photo: Paul Jones

This rich and flavoursome dish can make a delightful main or a impressive entree.


500g risotto rice

1/2 an onion, finely diced

2 cloves garlic, finely diced

1.2 litres chicken stock, on a rolling simmer

80g unsalted butter

200g dried porcini soaked in cold water

1 cup of grated parmesan

1 cup chopped parsley

olive oil for cooking

2 cups dry white wine

salt and pepper


In a heavy-based saucepan, cook onions and garlic in oil until translucent. Add rice and stir for one minute until all the grains are coated. Deglaze with wine, cook for a further minute until wine is absorbed and add chopped porcini mushrooms. Add ladles of hot stock, stirring until each has been absorbed before adding the next. Repeat until stock used up and the rice has a creamy, al dente texture. Remove pot from stove, add butter, parmesan and parsley. Season to taste and serve.