Recipe Details
Title Risotto of fresh wild mushrooms
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:36 am
Weight (Per Portion)

One portion of this dish weighs approximately 545.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Mushrooms, porcini350 Gram
Onions, raw1 Medium
Butter, unsalted125 Gram
Rice, arborio, raw350 Gram
Stock, vegetable, liquid1 Litre
Cheese, Parmesan, grated110 Gram
Oil, olive1 Tablespoon
Salt, table1 Pinch
Pepper, black1 Pinch
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 953
Protein 80.82%
Other Carbohydrate 58.18%
Sugar 5.66%
Fat Saturated 111.12%
Fat Unsaturated 27.79%
Fiber 104.74%
Sodium 56.57%
Salt 59.14%
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Recipe Method
1. In a large pan bring the stock almost to the boil and keep hot on a very low flame. 2. In another pan melt the butter and sweat the finely chopped onion until softened but not brown. Add the sliced porcini mushrooms (and/or other fresh wild mushrooms) and cook for a few more minutes. 3. Add the rice, stir well and cook until well coated and slightly translucent. 4. Add a ladle of hot stock and let it simmer gently until absorbed by the rice. Add another, and so on, until the rice is cooked (15-20 minutes). As a general rule for risottos, you need four times as much water as rice, by volume. And the rice is done when tender but still just a tiny bit chalky in the middle. 5. Check the seasoning and stir in the olive oil, remaining butter and a couple of spoonfuls of grated parmesan, or vegetarian