Forest Mushroom Risotto with Porcini Oil

  • Serves 2


  • 500g quality Ferron arborio rice* 
  • 1 finely chopped brown onion 
  • 2 cloves crushed garlic
  • 150g  butter
  • 4 tbsp Azienda EVOO* 
  • 1.5 litre porcini stock or vegetable stock* 
  • 150g grated parmesan* 
  • 300ml white wine
  • 100g swiss brown mushrooms
  • 30g mixed dried forest mushrooms
  • 5-10g Maldon sea salt* 
  • cracked pepper 
  • parsley, finely chopped parsley
  • 20ml porcini oil 
*Ingredients available from Togninis Milton.


Soak the dried forest mushroom mix in a bowl of hot water for 20 minutes or until soft. During this time, any grit will have sunk to the bottom of the bowl. Gently lift the mushrooms out of the water and squeeze them, as the water will be quite pungent, some people do not like to add the water to the risotto could be too bitter, but I like to use it.

With the swiss brown mushroom slices them lengthways. Heat 20 grams of butter in a sauté pan over a low heat, add the garlic and cook until soft but not coloured, add the sliced mushroom and forest mushrooms with 2 tablespoons of white wine, keeping the heat low, and toss around for about a minute, making sure you stew rather than fry the mushrooms so that they almost melt into the risotto and give it its characteristic brownish colour. Season, cover with a lid and set aside while you make the risotto.

Bring your stock to the boil close to where you are going to make your risotto then turn down the heat to a bare simmer. Sauté onion and garlic in the butter and olive oil for 5-8 minutes on a gentle heat in a large saucepan – do not allow to brown, add salt and pepper. Add the rice and stir until well coated with the butter and oil, stirring all the time – when rice is hot to touch add 300ml white wine and then add 3/4 of the hot stock. Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost evaporated, add the next ladleful. Carry on cooking for about 15 to 17 minutes, adding stock continuously as above. The risotto is ready when the grains are soft but still al dente.

To finish risotto, add the extra butter, parmesan cheese, and the wild mushrooms – stirring all the time about for three minutes until the consistency is creamy and the rice is al dente – check seasoning to finish add the porcini oil at the end.

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