Mushroom Risotto


Prep time: 
30 minutes


Mushroom risotto


  • 12g dried porcini mushrooms, soaked in warm water for 30 mins
  • 1 onion, finely chopped
  • 200g mushrooms, cleaned and sliced
  • 250g arborio rice
  • ¾ L vegetable stock
  • 100g parmesan cheese, grated


Drain the procini mushroom, reserve the liquid, chop the mushrooms. Put the stock and soaking liquid in a pot and bring to a simmer. Saute the onion in a frying pan with a large knob of butter till tender, add the mushrooms, cook till golden brown. Add the rice and stir to coat with the butter. Add the stock one ladle at a time, allowing it to be completely absorbed before adding the next. After 10 minutes of adding the stock add the procini, continue adding stock and cooking till rice is al dente. Stir in the parmesan, some freshly ground black pepper and more butter. Check seasoning and serve.


Photo Credit: Jonny Hughes @jonny2love
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