Creamy Arborio rice with earthy porcini, fresh mushrooms, and a silky Parmesan finish
This Wild Mushroom Risotto is pure Italian comfort — rich, woodsy, and deeply satisfying. The secret lies in warm stock, patient stirring, and the intense umami of rehydrated porcini. Perfect for a cozy dinner or impressing guests.
Velvety, fragrant, and utterly luxurious — risotto done right.
Prep Time
Cook Time
Total Time
Servings 4
Ingredients
20 g dried porcini mushrooms
250 g fresh mushrooms (cremini, shiitake, or mixed), sliced
Parmesan cheese, grated (½ cup + extra for serving)
Freshly ground black pepper
Instructions
Step 1: Place porcini in a bowl, cover with boiling water. Soak 30 minutes. Squeeze dry, chop finely. Strain soaking liquid through a fine sieve or coffee filter; add to warm stock.
Step 2: Keep stock in a saucepan over low heat — it must stay warm.
Step 3: In a wide, heavy-based pan, heat a generous splash of olive oil over medium-low. Add onion; cook 5–6 minutes until soft and translucent. Add garlic; cook 1 minute until fragrant.
Step 4: Add sliced fresh mushrooms. Cook 4–5 minutes until softened and releasing liquid.
Step 5: Add Arborio rice. Stir 2 minutes until grains are glossy and well-coated with oil.
Step 6: Pour in white wine. Stir until nearly absorbed. Add chopped porcini.
Step 7: Begin adding warm stock, one ladle at a time. Stir gently and continuously. Wait until liquid is mostly absorbed before adding the next ladle. Repeat 18–22 minutes until rice is al dente — creamy but with a slight bite.
Step 8: Remove from heat. Stir in cold butter and Parmesan vigorously until glossy. Season with black pepper.
Step 9: Serve immediately with extra Parmesan for sprinkling.
Pro Tip: Never rush the stock — warm liquid prevents temperature shock. Use a wooden spoon and keep stirring for that signature creaminess. Risotto waits for no one — serve straight from the pan!
Truffle & Pea Risotto
Elegant, spring-bright, and decadently aromatic with truffle oil and sweet peas.
Ingredients (Serves 4)
1 large shallot, finely chopped
1 clove garlic, minced
Olive oil (3 tbsp)
1 cup (200 g) Arborio rice
½ cup dry white wine
4 cups (1 L) warm vegetable or chicken stock
150 g fresh or frozen peas
50 g butter, cold
50 g Parmesan, grated
1–2 tsp truffle oil (or truffle butter)
Freshly ground black pepper
Chives or pea shoots for garnish
Method
Step 1: Warm stock in a saucepan over low heat.
Step 2: In a wide pan, heat olive oil. Add shallot; cook 4 minutes until soft. Add garlic for 1 minute.
Step 3: Add rice; toast 2 minutes until translucent at edges.
Step 4: Deglaze with wine; stir until absorbed.
Step 5: Add stock one ladle at a time, stirring constantly, for 15 minutes.
Step 6: Add peas. Continue adding stock until rice is al dente (3–5 more minutes).
Step 7: Remove from heat. Stir in butter, Parmesan, and truffle oil. Adjust seasoning.
Step 8: Serve with chives and a final drizzle of truffle oil.
Pro Tip: Use high-quality truffle oil sparingly — a little goes a long way. Add peas at the end to keep them vibrant and sweet. Perfect for date night or special occasions!
INGREDIENTS 1/2 cup plain flour1 egg2 tablespoons milk1/2 cup breadcrumbssalt, pepper4 Chicken breast fillets METHOD Wrap chicken breast in cling-film and flatten […]
