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Porcini Mushroom Risotto

| Mains | Vegetables, Risotto | Italian | Pasta & 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
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    Fresh Food Coriander
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    Jana Farms Organic Red Baby Onions
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    Maldon Sea Salt Crystals
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    Gourmet Essentials Frozen Chicken Stock
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    Gourmet Italian Parmigiano Reggiano
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  1. Soak the mushrooms in hot water for 20 min. or until soft. Drain and reserve the water. Be sure to separate the reserved liquid from the sediment.
  2. Heat the olive oil and 3 tbsp butter in a large heavy based saucepan, add the onion and garlic and sauté over low heat until soft.
  3. Add the rice and cook it, stirring constantly for 3 min. until it becomes translucent.
  4. Add half a cup of the mushroom water and stir until it has been absorbed by the rice, then add another cup and repeat method.
  5. Slowly ladle in the chicken stock, allowing each ladle to be absorbed before adding more and stirring regularly.
  6. With the last two ladles, add mushrooms, grated parmesan, chopped parsley, 3 tbsp butter and season with sea salt & black pepper.
  7. Serve immediately while hot and garnish with fresh parsley, parmesan & black pepper.
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