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Porcini Mushrooms Risotto

Prep Time20 mins
Cook Time30 mins
Author: Andra Constantinescu


  • 30 g Epicure Dried Porcini Mushrooms
  • 160 g Arborio rice
  • 1 shallot
  • 50 ml white wine
  • fresh parsley
  • olive oil
  • salt & black pepper


  • Soak the mushrooms for 20 minutes in 250 ml water.
  • Drain, pat dry and chop the mushrooms.
    Reserve the soaking liquid.
  • Sweat the finely chopped shallot in a pan with a glug of olive oil.
  • Add the Arborio rice and continue cooking until it becomes opaque (2-3 minutes).
  • Add the white wine and cook until the alcohol has evaporated.
  • Add the mushrooms and then gradually add the soaking liquid, cooking on low heat and stirring continually.
    Continue cooking until the rice is creamy but still al dente.
  • Season with salt and freshly ground black pepper.
  • Before serving add fresh herbs and an extra drizzle of extra virgin olive oil.