Perpetual Consumption | Wild Mushroom Risotto

Wild Mushroom Risotto

It was Pete’s birthday on the weekend, so a good opportunity to whip up an old fave, which is perfect this time of year.  I guess any dish calling for this much butter and parmesan is sure to be a winner.. So, it’s a little decadent but oh so wintery warming and packed full of healthy iron rich mushies. My all important tip for risotto has to be the rice.   Whatever you do, don’t use arborio – the result is far too gluggy.  It’s carnaroli all the way for me.  Get your hands on some from most good delis – not too cheap but so worth it – the grains actually stay intact and create a lovely creamy sauce without going mushy.  The rice should be a little nutty or chewy for an authentic style risotto.  However, it will take a good 10 mins longer to cook than arborio so it’s a good Sunday night dinner when you can stand stirring a bit longer.  The second tip for this one is to make sure you include the porcinis, as they will create a proper earthy depth of flavour.  Our baby girl LOVED it, which was a welcome change from her usual picky eating.  Make 1½ times the recipe and you’ll have enough for two nights.  Win.  I know mushrooms aren’t for everyone, and another favourite risotto combo for us is cauliflower, chorizo and scallops.  I’ll put this recipe up anon.


1½ litres good quality chicken or vegetable stock

50g butter

a finely chopped onion

500g of carnaroli rice

200ml white wine

25g dried porcini mushrooms

200g of assorted, finely sliced, mushrooms (large flat mushrooms will add heaps of flavour and I like swiss brown too as they hold their shape and are really tasty)

100g butter in pieces

⅔ cup of grated parmesan




Bring the stock to a simmer on the stove top.  In a wide pan, heat butter until foaming, add the onion and saute until transparent – about a minute.

Soak the porcini mushrooms in a small bowl with some water.

Add the rice to the onions and stir until the grains are transparent – about two minutes.  Add the white wine and allow it to completely evaporate.  Add two or three ladles of stock, then stir.  Drin and add the porcinis and assorted, finely sliced, mushrooms.  Add stock a little at a time, waiting until it is absorbed before adding more, and stir constantly.

After 25 minutes or so, add a couple of good pinches of salt and taste (if you used a salty stock you may want to omit).  The rice 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.

Serve with grated parmesan.

Serves 4

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