Porcini Mushroom Risotto

  • 1 1/2 cups Arborio rice
  • 1 jar dried Sabarot porcini mushrooms
  • 2 tbsp extra virgin olive oil
  • 1/2 cup parmesan cheese, grated
  • 3 cups Gourmet Essentials chicken stock, kept warm on low heat
  • 1 small red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 6 tbsp butter
  • 3 tbsp parsley, chopped
  • Freshly grated black pepper
  • Maldon sea salt


  1. Soak the mushrooms in hot water for 20 min. or until soft. Drain & reserve the water. Be sure to separate the reserved liquid from the sediment.
  2. Heat the olive oil & 3 tbsp butter in a large heavy based saucepan, add the onion & garlic & saute over low heat until soft.
  3. Add the rice & cook it, stirring constantly for 3 min. until it becomes translucent.
  4. Add half a cup of the mushroom water & stir until it has been absorbed by the rice, then add another cup & repeat method.
  5. Slowly ladle in the chicken stock, allowing each ladle to be absorbed before adding more & stirring regularly.
  6. With the last two ladles, add mushrooms, grated parmesan, chopped parsley, 3 tbsp butter & season with sea salt & black pepper. Give it a good stir until your cheese has melted & the butter has been disolved.
  7. Serve immediately while hot & garnish with fresh parsley, parmesan & black pepper.


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