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Risotto con Funghi (serves 4 people)

COME INTO THE KITCHEN with Christine Fellini

At this time of the year the garden is look a little forlorn and we are all looking forward to the abundance of fruit and vegetables that spring and summer will bring us. However, here is a recipe for a tasty and hearty mushroom risotto which is very easy to make.


Risotto con Funghi (serves 4 people)

Mushroom Risotto

200 gr fresh chestnut mushrooms

5gr dried Porcini Mushrooms

2 cups Arborio or Carnaroli rice

Extra Virgin Olive Oil

Knob of butter

1 Medium shallot

Small glass of white wine

½ Ltr vegetable stock

2 Tbs single cream

Salt and freshly ground black pepper

Freshly grated parmesan cheese



Soak the dried Porcini mushrooms in a little warm water. Finely slice the fresh mushrooms.

Finely chop the shallot and fry gently in a little olive oil & a knob of butter until translucent but not browned. Stir in the rice until it is well coated. Add a small glass of white wine and deglaze the pan. Add in the mushrooms and fry for another 2 minutes then add in the soaked Porcini mushrooms roughly chopped – retaining the soaking water. Add ½ of the  stock (approx 2 ladles). Continue to stir the rice until all the stock has been absorbed, then add in the water in which the Porcini mushrooms were soaked (pass this through a fine sieve to ensure that no grit gets into the risotto). Once this has been absorbed add in a little more stock. Continue in this way until all the stock has been used, or the rice is cooked to your liking – al dente. Add the cream and 1 Tbs Parmesan and stir well. Serve immediately with a dusting of more Parmesan cheese. Enjoy!


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