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Wild Mushroom Risotto Recipe by Chef Sarah French

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Course: Main Course
Cuisine: Italian

Ingredients

  • 1.5 l chicken stock
  • olive oil
  • 40 g butter
  • 150 g porcini mushrooms
  • 100 g enoki mushrooms
  • 400 g arborio rice
  • 1 small onion
  • 2 cloves garlic
  • 1 knob ginger
  • 1 cup white wine
  • 2 cups Parmesan Cheese
  • 2 lemons
  • 1 bunch Coriander
  • 1 splash black truffle oil
  • 30 g butter
  • sea salt flakes
  • freshly ground pepper

Instructions

    Cup of Yum
  1. Heat the chicken stock in a saucepan and keep on a low heat.
  2. In a large pan heat the olive oil and butter. Add onions, garlic and ginger. Cook slowly for ten minutes making sure to keep stirring.
  3. Add the mushrooms and continue to cook for another five minutes. Take the mushrooms out of the pan and set aside.
  4. Add another tablespoon of olive oil to the pan and turn up the heat. Add the rice and cook for a few minutes until the rice is hot. Remember to stir the rice occasionally.
  5. Add the white wine and continue to stir until all of the liquid has cooked into the rice.
  6. Ladle the stock into the rice a cup at a time whilst continually stirring the dish.
  7. Once all of the stock has cooked into the rice add the mushrooms back into the rice.
  8. Add the parmesan, lemon zest and now season with the salt and pepper.
  9. Cover the dish and let stand for 5 minutes.
  10. Finally add the butter, coriander and a splash of black truffle oil. Taste again and adjust seasoning according to your taste.

Notes