Mushroom risotto

Mushroom risotto

Great Pub Food
Lisa Cohen


Quantity Ingredient
20g dried porcini mushrooms
750ml chicken stock
80g butter
500g mixed mushrooms such as swiss brown and button, thickly sliced
2 tablespoons chopped oregano
2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
300g risotto rice
125ml dry white wine
50g freshly grated parmesan
sea salt and freshly ground black pepper
shaved parmesan, to serve


  1. Soak the porcini mushrooms in 1 cup warm water for 30 minutes. Strain, reserving the liquid. Finely slice the mushrooms and set aside.
  2. Combine the reserved mushroom liquid and the stock in a saucepan and bring to a simmer. Reduce the heat to low and keep warm.
  3. Melt half of the butter in a wide heavy-based saucepan over medium heat. Add the mixed mushrooms and oregano and cook until softened and golden-brown. Transfer to a bowl and set aside.
  4. Add the oil to the pan and heat over medium. Cook the onion, garlic and porcini mushrooms until softened. Add the rice, stir to coat and cook for 1 minute, or until just toasted. Pour in the wine and stir until it has been almost completely absorbed. Add the stock 1/3 cup at a time, stirring continuously, ensuring it is completely absorbed before adding additional stock. Continue in this manner until all of the stock has been absorbed and the rice is cooked al dente, approximately 20–25 minutes.
  5. Add the cooked mushrooms, grated parmesan and remaining butter and stir to combine. Season with salt and pepper.
  6. Serve topped with shaved parmesan and additional ground pepper, if desired.

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