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Mushroom risotto

Taught to me by Alex Mackay at Le Baou d'Infer Cookery School in the south of France.

Makes enough for 4 people. If I'm feeling adventurous I have been known to add some pancetta or chorizo in at the end for a bit of extra flavour and meaty goodness.


  • 1 medium onion, peeled and finely diced
  • 3 cloves of garlic, peeled and finely diced
  • 3 tablespoons of butter
  • 100 ml white wine
  • 200 grams of Vialone Nano or Arborio rice (short grained white rice)
    hro 20 grams of cepes (dried mushrooms) soaked in 400ml of boiling water for 10 minutes
  • 50 grams grated parmesan
  • 50 ml double cream
  • 50 grams butter
  • Salt and black pepper

If you don't have dried cepes use a small handful of fresh mushrooms chopped into small pieces.


  1. Squeeze out the cepes and chop them roughly. Sweat them with the diced onion and garlic in the butter for 5 minutes until soft.
  2. Add the rice and stir to combine.
  3. Pour in the white wine and reduce until almost completely dry and then pour over the water from the mushrooms, just stopping as you get to the bottom as this is where all of the grit will be
  4. Cook for 18-20 minutes, stirring occasionally (but not too much) and add some more water if necessary.
  5. Add the parmesan, double cream and butter, season well and serve.