Mushroom risotto

  • Prep
    10 mins
  • Cook
    35 mins
  • Serves
  • Skill

Like many classic Italian food recipes, the trick with this delicious risotto is to use great ingredients – including dried porcini or mixed mushrooms gives an extra earthy flavour to the fresh chestnut mushrooms. Adding rosemary and good quality chicken stock will bring it all together – along with a little patience! Slow, steady stirring will yield a soothing creamy dish.


  • 25 g (1 oz) dried porcini mushrooms or mixed musgrooms
  • 55 g (2 oz) Bertolli Original Spread, plus extra to serve
  • 1 small onion, finely chopped
  • 280 g (10 oz) chestnut mushrooms, sliced
  • 350 g (12 oz) Arborio rice or risotto rice
  • A little salt and black pepper
  • 1 large fresh rosemary sprig
  • 150 ml (¼ pint) dry white wine
  • 1.3 litres (2¼ pints) good quality hot chicken or vegetable stock
  • Parmesan cheese shavings, to serve


  1. Place the dried mushrooms in a small bowl and cover with 300ml (½ pint) hot water. Leave to soak for about 20 minutes, stirring occasionally. Lift out the mushrooms, squeezing out the liquid and chop finely. Strain and reserve the liquid.
  2. In a large pan, melt the Bertolli and add the onion. Cook over medium heat for about 5 minutes, stirring occasionally, until soft but not browned. Add the fresh mushrooms and cook, stirring for about 2 minutes. Add the rice and cook, stirring for another 2 minutes. Stir in the dried mushrooms, seasoning and rosemary sprig.
  3. With the heat on high, add the wine and stir until it evaporates. Now begin to add the hot stock, a ladle at a time, and allow the rice to cook gently, stirring frequently, until the liquid has been absorbed. Continue in this way for 20-25 minutes until the rice is creamy and cooked but still has a slight bite.
  4. Before serving, remove the rosemary and stir in a generous knob of Bertolli. Cover and leave to stand for 2-3 minutes.
  5. Top with Parmesan shavings and serve with salad leaves.