Wild Mushroom Risotto

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  • Serves: 6-8
  • Prep Time: 15 mins
  • Ready in: 30-40 mins
  • Difficulty: Easy
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Wild Mushroom Risotto


  • 25g dried Porcini
  • 750mls mushroom/veg stock/water, boiling approx
  • 10g vegetable stock cube (optional)
  • 2 tbsp olive oil
  • 1 small onion, peeled and VERY finely chopped
  • 250g Arborio rice
  • 1 small glass white wine
  • 50g freshly grated Parmesan cheese, very finely grated
  • salt & pepper
  • For the Arrancini Coating
  • 4- 6 tbsp flour
  • 3 medium eggs beaten
  • 250g dried Japanese breadcrumbs (Panko)
  • To serve
  • 75g unsalted butter
  • 50mls extra virgin olive oil
  • 350-500g fresh wild/farmed mushrooms (Cep) if possible, sliced lengthways and fairly thick
  • 4 tbsp chopped flat leaf parsley
  • few shavings Parmesan cheese

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  • Place the mushrooms into a bowl or jug, then add the boiling water, leave for 15 minutes.
  • Lift out the soaked mushroom pieces, chop roughly and reserve.
  • Next strain the stock through a very fine sieve to remove any grit. Keep warm.
  • Place the oil into a pan and heat, then add the onion and cook for 5 mins to soften slightly.
  • Add the rice and coat well, then add the wine and mushrooms and cook until the moisture has evaporated or absorbed into the rice.
  • Gradually add the boiling veg stock/water stirring all the time, until the rice is just cooked and nice and thick. Add a little stock cube if you want to intensify the flavour. You may not need all the stock.
  • Remove from the stove, add the cheese, salt and pepper, mix well.

For Arrancini

  • Cool and then chill really well.
  • Once chilled mould small amounts to the size of a large marble.
  • Roll each one in flour, beaten egg then the breadcrumbs, and then chill well.
  • Deep fry in oil with a temp of 175°C, for 3-4 minutes in small amounts.
  • Heat half the unsalted butter and olive oil.
  • Add half the mushrooms, sauté very quickly for a minute or two maximum. Season well with salt and pepper.
  • Spoon onto a plate add the rest of the oil and butter and sauté the other half of the mushrooms, season well again.
  • Add the first lot of mushrooms and parsley and bring together.
  • Spoon the sauté mushrooms into small bowls and top with the arrancini.
  • Grate over some long shards of Parmesan cheese and serve.