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Porcini Risotto

From Bill Granger at Good Food

Perfect on its own, risotto also makes a delicious accompaniment to roast chicken and a nice change from roast potatoes. This is a relatively light risotto that uses a tomato sauce rather than lots of cream and cheese for its flavour base. Replace chicken stock with water for a vegetarian version.


  • 10g packet dried porcini mushrooms
  • 500ml (2 cups) lukewarm water
  • 1 tablespoon olive oil
  • 1 white onion, finely chopped
  • Sea salt
  • 25g butter
  • 250g arborio rice
  • 250ml tomato pasta sauce, homemade or good-quality bought, or tomato passata
  • 250ml chicken stock or water
  • 50g (1/2 cup) grated parmesan
  • Freshly ground black pepper

To serve

  • 3 tablespoons shredded fresh flat-leaf parsley
  • 2 tablespoons grated parmesan


  1. Reconstitute the porcini mushrooms by soaking them in the lukewarm water for 30 minutes.
  2. Heat a large heavy-based saucepan and add the oil, onion, salt and half the butter. Cook over low heat until the onion is translucent but not brown, stirring occasionally.
  3. Add the rice and stir for a few minutes until the grains are well-coated.
  4. Increase the heat to high and add the mushrooms, soaking water, tomato sauce, chicken stock or water and bring to the boil. Cover the pan and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.
  5. Remove from the heat and stir in the parmesan, remaining butter and black pepper and salt.
  6. Serve sprinkled with parsley and parmesan.