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Wild Mushroom Risotto

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Wild Mushroom Risotto

Photography by @satio.food

Celebrate the best of wild mushrooms this year with our recipe for this tasty mid-week risotto, which features as a favourite on a selection of our in-house and online cooking courses.


Serves 4

Wild Mushroom Risotto
1 onion
100g unsalted butter
100g Parmesan cheese, plus extra to serve (optional)
15–20g dried wild mushrooms
1.5–2 litres chicken and veal stock or vegetable stock
300g risotto rice (Arborio, Carnaroli or Vialone Nano)
150ml dry white wine
400g mixed wild mushrooms
50g butter
Salt and freshly ground black pepper


  1. Halve, peel and finely dice the onion. Melt half the butter in a large, shallow saucepan, add the onion and sweat over a low heat until completely soft but not coloured, at least 10 minutes. Meanwhile, grate the Parmesan and set aside.
  2. Add 15–20g dried wild mushrooms to the stock, bring to a simmer, then remove from the heat and leave to infuse for 10–15 minutes. Strain the stock and return to the pan ready for making the risotto.
  3. Add the rice to the pan and fry gently, stirring until it has had a chance to heat up and every grain is coated in the butter. Add the wine and bring to the boil, then reduce the heat and cook, stirring, until the rice has absorbed all the wine.
  4. Once the wine is absorbed, start adding the stock a small ladleful at a time, stirring constantly and gently, making sure each ladleful is absorbed before adding the next. Continue until the rice is just cooked, but still al dente, about 25 minutes. If the stock runs out before the rice is cooked, use a little boiling water.
  5. Meanwhile, sauté the soaked mushrooms with 400g mixed wild mushrooms in 50g butter over a medium to high heat for 3–4 minutes, or until lightly browned and the excess water has been driven off.
  6. Take the risotto pan off the heat and stir in the remaining butter, mushrooms and the Parmesan. Season to taste with pepper, and salt if required. Allow the risotto to stand, covered, for 5 minutes before serving, with extra grated Parmesan, if you like.

Note A traditional Italian risotto has a loose, almost sloppy texture and should give a little when plated. When left to stand before serving, your risotto will absorb more liquid, so make sure it is fluid otherwise it will become thick and heavy.

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