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Mushroom risotto

Like many classic Italian food recipes, the trick with this delicious mushroom risotto is to use great ingredients including dried porcini or mixed mushrooms
  • 45 minutes
  • Prep time10 minutes
  • 4 portions
recipe image Mushroom risotto


  • 25 grams dried porcini mushrooms or mixed musgrooms
  • 55 grams Bertolli Originale buttery spread plus extra to serve
  • 1 small onion finely chopped
  • 280 grams chestnut mushrooms sliced
  • 350 grams Arborio rice or risotto rice
  • a little salt and black pepper
  • 1 large fresh rosemary sprig
  • 150 ml dry white wine
  • 1.3 litres good-quality hot vegetable stock
  • Parmesan cheese shavings to serve

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.