Three mushroom risotto

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Serves 2


  • 20g dried porcini mushrooms (cep)
  • 600ml boiled water with 1 teaspoon vegetable bouillon or 1 vegetable stock cube
  • 1 onion, peeled and diced
  • 125g shiitake mushrooms, sliced
  • 125g chestnut mushrooms
  • 1 clove garlic, peeled and crushed
  • 75g white wine
  • 150g risotto rice
  • 1 tablespoon rapeseed oil
  • 1 teaspoon butter
  • 15g Parmesan, grated
  • 1 bunch light herbs (chives or parsley)


Prep time: 30 minutes to soak the porcini mushrooms
Cooking time: 20 minutes
Total time: 50 minutes

Three mushroom risotto

This risotto celebrates the depth of mushrooms. By adding three different types, you are adding three layers of depth to your meal, which creates interest and pleasure on the palette. It’s a warming, comforting dish, like an Autumn hug in a woolly jumper. It will wrap you up from the outside and make you want to curl up on the sofa with a warm blanket. Yes, really, all in a bowl of risotto.


Add dried porciniΒ  mushrooms to the hot stock water and soak for 30 minutes. After 30 minutes, drain the porcini mushrooms over a saucepan and retain the stock. You will be using this to add to the risotto. Blitz the porcini mushrooms to a paste using a hand blender or food processor, and leave to the side.

In a large frying pan, heat the rapeseed oil over a medium heat. Add the onions and sautΓ© for 2 minutes. Next add in the sliced mushrooms and cook over a high heat for 3 minutes, stirring constantly. Add the garlic and stir for a further 2 minutes, until the onions are translucent and the mushrooms have wilted.

Add the risotto rice and stir well for 1 minute. Add the porcini mushroom paste and stir for a further 30 seconds. Finally add the white wine and stir to create a looser paste.

Stir well until the wine has been incorporated into the rice. Now add your first ladle of the mushroom stock. Stir into the rice and let it simmer while you continue stirring. Add another ladle of stock and repeat the process, ladle by ladle, stirring between each addition until the stock has evaporated and been incorporated into the rice. This should take approximately 15-20 minutes. You can taste the rice to make sure that it is cooked. It should be firm but not raw.

Once you have added the last ladle of stock, stir the risotto and take it off the heat. Add in the butter, grated Parmesan, salt and pepper, and leave to stand for 3 minutes. Just before serving, sprinkle over the chopped chives.

Serve with a lovely green side salad or green vegetables such as spinach or sugar snap peas.



The light herbs which you choose at the end of the meal will subtly change it’s identity. Chives, parsley or tarragon will all work. Or try a combination of all three.”

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