Wild mushroom risotto

Wild mushroom risotto
Wild mushroom risotto Photo: Jennifer Soo

When buying mushrooms, look for freshly cut stems and caps that have bright, even colour.


1.5 litres chicken or vegetable stock

50g of butter

a finely chopped onion

500g of carnaroli (or arborio) rice

200ml of white wine

25g of dried porcini mushrooms

200g of assorted, finely sliced, mushrooms

100g of butter in pieces

2/3 cup of grated parmesan


Of the cultivated mushrooms, white buttons should have bright, white caps; shiitake should be firm, full and dry, though not shrivelled; Swiss browns or honey browns should be full and firm with a light buffed-brown cap. Of the wild mushrooms, the saffron milk cap should have a bright-orange cap and gills, with no dark blotches; the slippery jack or pine boletus should be dark amber brown with a dry sponge instead of gills.

Place a pot of simmering chicken stock on the stove top. In a wide pan heat  butter, add a finely chopped onion and saute until transparent - about a minute.

Add carnaroli (or arborio) rice and stir until the grains are transparent - about two minutes. Add white wine and allow it to completely evaporate. Add two or three ladles of chicken stock, then stir. Add dried porcini mushrooms (soaked in water for a minute, then drained) and assorted, finely sliced, mushrooms.

Add chicken stock a little at a time, waiting until it is absorbed before adding more, and stir. After 15 minutes (carnaroli rice takes longer than arborio) or so, add a couple of good pinches of salt and taste. It should still be a little chalky. Remove from heat, stir in  butter in pieces and grated parmesan.

Put the lid on and rest for 3-4 minutes.

To serve 

Serve with grated parmesan.