Mushroom Risotto

Fresh and dried mushrooms make this risotto extra tasty, and it is very easy to make.


225g sliced mushrooms
28g dried mushrooms
1 diced onion
1tsp chopped thyme
2chopped garlic cloves
2tbsp butter
1 cup arborio rice
2 cups chicken stock
½ cup white wine
½ cup just boiling water
1tbsp butter
½ cup grated parmesan
Salt and pepper


  1. Soak the dried mushrooms in the boiled water for about 15 minutes before chopping, saving the liquid.
  2. Over medium heat melt the butter in a pan and add the onions and fresh mushrooms. Sauté for about 10 to 15 minutes, then add the dried mushrooms, thyme and garlic, and continue cooking for another minute.
  3. Add the rice and toast until translucent, for approximately 1 to 3 minutes, then add the wine to deglaze the pan.
  4. Add the reserved mushroom liquid and stir until absorbed into the rice, then gradually add the broth half a cup at a time until fully absorbed.
  5. Mix in the cheese and butter until melted and season to taste.

Serves 4