Mushroom Risotto


Serves 4-6

Handful dried mushrooms
1 cup boiling water
2 Tbs olive oil
1 onion, finely diced
1 tsp chopped thyme
1 1/2 cups risotto rice (Arborio)
100ml white wine
4 cups hot vegetable stock
100g pecorino cheese, grated
Salt and pepper to taste
Knob butter
5 button mushrooms, sliced


Place the dried mushrooms into a bow, then pour over the boiling water and set aside to soak until softened.

Heat olive oil in a pan, then add onion and thyme, then sauté until softened.

Add the rice to the pan, then stir for a minute to toast the grains.

Deglaze with the white wine, then cook until wine is completely reduced.

Add the hot stock, a cup at a time, while stirring, then allow to simmer and reduce before adding the next bit of stock… repeat until all the stock has been used up.

Drain the mushrooms (reserve the liquid) and chop the rehydrated mushrooms very finely, then add to the risotto along with the mushroom liquid, cook until the rice grains are tender (you’ll need to taste them)… add more stock if the rice needs more cooking.

Stir in the Cheese, season with salt and pepper to taste, then cover and leave to rest while you fry the mushrooms.

Heat a pan, then add the butter and mushrooms, then fry over high heat until mushrooms are browned, season with salt and pepper.

Stir fried mushroom into the risotto, then serve immediately.