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---
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ServingSize: 4
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Tag: ["Healthy"]
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Date: 2022-03-02
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location:
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating: 5
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Recipe:
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Courses: "Main dish"
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Categories: "Fried rice"
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Collections: "Italian"
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Source: https://www.bbcgoodfood.com/recipes/mushroom-risotto
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PreparationTime:
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CookingTime: 45
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OServingSize: 4
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Ingredients:
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- 50 g dried porcini mushrooms
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- 1 cube vegetable stock
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- 2 tbsp olive oil
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- 1 whole onion, finely chopped
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- 2 cloves garlic, finely chopped
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- 250 g pack chestnut mushrooms, chopped
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- 300 g risotto rice, such as arborio
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- 175 ml glass white wine
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- 25 g butter
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- 1 handful parsley leaves, chopped
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- 50 g parmesan or Grana Padano, freshly grated
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---
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Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]], [[@Italy|Italy]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-MushroomrisottoEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-MushroomrisottoNSave
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# Mushroom risotto
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```toc
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style: number
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```
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---
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### Practical Informations
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```dataview
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list without id
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"<table><tbody><tr><td><a class=heading>Courses</a></td>"
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+
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"<td><span style='color: var(--footnote);'>" + this.Recipe.Courses + "</span></td></tr>"
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+
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"<tr><td><a class=heading>Categories</a></td>"
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+
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"<td><span style='color: var(--footnote);'>" + this.Recipe.Categories + "</span></td></tr>"
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+
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"<tr><td><a class=heading>Collections</a></td>"
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+
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"<td><span style='color: var(--footnote);'>" + this.Recipe.Collections + "</span></td></tr>"
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+
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"<tr><td><a class=heading>Serving size</a></td>"
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+
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"<td><span style='color: var(--footnote);'>" + this.ServingSize + "</span></td></tr>"
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+
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"<tr><td><a class=heading>Cooking time</a></td>"
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+
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"<td><span style='color: var(--footnote);'>" + this.Recipe.CookingTime + " min</span></td></tr></tbody></table>"
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FROM "03.03 Food & Wine/Mushroom risotto"
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```
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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#### STEP 1
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Put 50g dried porcini mushrooms into a large [bowl](https://www.bbcgoodfood.com/content/top-five-mixing-bowls) and pour over 1 litre [boiling water](https://www.bbcgoodfood.com/content/top-five-clever-kettles). Soak for 20 mins, then [drain](https://www.bbcgoodfood.com/content/test-five-best-colanders) into a bowl, discarding the last few tbsp of liquid left in the bowl.
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#### STEP 2
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Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
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#### STEP 3
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Heat 2 tbsp olive oil in a shallow [saucepan](https://www.bbcgoodfood.com/content/five-best-saucepans) or deep [frying pan](https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans) over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
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#### STEP 4
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Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
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#### STEP 5
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Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
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#### STEP 6
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Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
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#### STEP 7
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Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
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#### STEP 8
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Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano [cheese](https://www.bbcgoodfood.com/content/top-graters) and half a handful of chopped parsley leaves.
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#### STEP 9
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Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
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