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Mushroom risotto


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Mushroom risotto


12 g
dried porcini mushrooms (soaked in warm water for 30 mins)
onion (finely chopped)
200 g
mushrooms (cleaned and sliced)
250 g
arborio rice
Vegetable stock (!Litre )
100 g
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 aldente. Stir in the parmesan, some freshly ground black pepper and more butter. Check seasoning and serve.