Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Mushroom Risotto

A recipe for the mushroom lovers out there! Cheap and cathartic to make. I like to make my risottos stirring with my right hand and sipping my wine with my left!

Serves: 4

Prep: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Difficulty: moderate


2 onions finely chopped

2 garlic cloves crushed

30g dried Porcini mushrooms soaked in 100ml boiling water

100g chestnut mushrooms sliced

250g mixed mushrooms

300g Arborio risotto rice

150ml white wine

1.4l hot stock

40g grated Parmesan or Pecorino

100g frozen peas (optional)

15g butter

Colour the onion in a pan with some oil for 10 minutes before adding the garlic and chestnut mushrooms. Stir for a minute then add the Arborio rice.

After 1 minute add the wine and let is bubble.

Using a fork remove the soaked porcini from their stock. Add the liquid to the pan reserving the soaked porcini.

Add the stock one ladleful at a time until the rice is cooked (about 25-30 minutes). The texture should be creamy.

Stir through the mixed mushrooms, the peas if using and most of the Parmesan or Pecorino. Add a knob of butter and stick a lid on the pan for 5 minutes.

Season and serve with extra grated cheese and a drizzle of truffle oil if you have it.


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