Porcini Mushroom Risotto

Risotto; that slimy sludgy rice pudding stuff served up as the vegan option by omni chefs everywhere. I've had some truly bad ones in restaurants over the years, including one recently where the waiter assured me would be the best I've ever tasted. He lied (or thought I must be very uncultured, one of the two).

The problem is that other than using good quality ingredients you also need to stand and stir it for 30 minutes, which chefs are unlikely to have time to do. Some recipes lend themselves to being made in a restaurant environment (particularly those that require a lot of prep but not much cooking), but risotto is not one of them. Therefore; to be fully appreciated it's something that you should make yourself.

Porcinis (or ceps as they're also known) really boost and improve the mushroomy flavour, but any dried mixed wild mushrooms can be used. Equally, substituting some of the white mushrooms for chestnut or portabello can help develop the flavour.

Ingredients (for 2 people):
  • 250g Arborio Rice
  • 250g White Mushrooms
  • 15g Dried Porcini Mushrooms
  • Clove of Garlic
  • 1 Onion
  • 200ml Dry White Wine
  • 1 Litre Vegetable Stock
Make up a litre of vegetable stock and place 15g dried porcini mushrooms in it for several minutes. Stir and remove the mushrooms, then place in a pan over a low heat such that it remains at a gentle simmer. Thinly slice 250g white mushrooms, dice an onion and mince a clove of garlic.

Place in a large saucepan with the porcini mushrooms and a couple of glugs of sunflower oil. Cook for 10 minutes over a medium heat such that the onion turns translucent but doesn't start to burn. Add the rice and coat fully with the oil, then pour in the wine.

It should start to boil immediately. Set a timer for 30 minutes and stir the mixture until the wine is absorbed. Continue to stir, adding the stock a ladle-full at a time, ensuring each is absorbed before the next added. By the end of the 30 minutes you should have run out of stock and the rice be cooked.

Season to taste and serve immediately with wild rocket.


  1. I'm Philippa O said...:

    ooo, i love GOOD risotto, but never order it at restaurants for fear of bitter (stodgy) disappointment. such pretty photos!

  1. Steven said...:


    I only eat at vegetarian restuarants through choice, unless it'san omni one where I know for a fact they do good vegan food and have options on their menu already.

    Sometimes however I end up going places with work and 'get what i'm given', which is generally either stodgy risotto or a stuffed pepper (if I'm lucky!).

  1. Mihl said...:

    I love risotto so much but hate making it because of all the stirring. Fortunately I can always get my bf to make it. I'm handing him your fantastic recipe :)

  1. Steven said...:

    It's funny you should say that, it tastes better when my partner makes it (same recipe) too ;)

  1. Anonymous said...:

    This looks great, I LOVE risotto. I know some great oven-baked ones so you don't have to do loads of stirring. Though I find that the stirring can be therapeutic, particularly when accompanied with a glass of wine :)

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