3 Mushrooms Risotto

A while back, a friend passed me a pack of Fungus Among Us Organic Porcini (which she bought from iHerb.com) with the guarantee that my mushroom risotto “will be super yummy”.  


With this guarantee, I decided to cook mushroom risotto using the recipe I have from Cookyn with Mervyn (now Cookyn Inc) – a fantastic one that I’ve tried at his class and at home before.

The slight issue when I began the prep work was that instead of the required 80g of dried porcini, I only had the 28g given to me by my friend. And since porcini is extremely expensive in India, I decided to “top-up” the remaining 52g with dried Chinese mushrooms. I also did not not any chicken stock on hand, hence I substituted it with mushroom stock.

With these slight modifications, here’s the recipe for this extremely mushroomy risotto:


Prep 20-40mins

Cook 25 mins

Serves 6

  • 28g dried porcini mushroom
  • 52g dried Chinese mushroom
  • 225ml boiling water
  • 200g portobello mushrooms, sliced
  • Salt and pepper, to taste
  • 5 Tbsp olive oil
  • 1 red onion, diced
  • 3 cloves of garlic, minced
  • 350 g (1.5 cups) arborio rice
  • 110 ml (0.5 cup) white wine
  • 1.5 L hot mushroom stock (try kallo organic mushroom stock cube or Pacific brand)
  • 4 Tbsp butter
  • 80 g freshly grated Parmesan cheese
  • 1 handful Italian parsley, chopped
  • 1 Tbsp truffle oil (optional)
  1. Reconstitute the dried mushrooms with the boiling water for at least 15 minutes. Thereafter, remove the mushrooms and chop up the mushrooms into small dices. Reserve and strain the soaking liquid.
  2. Season the sliced portobello mushrooms with some salt and pepper, and fry over high heat with 2 Tbsp of oil until most of the liquid has evaporated. Set aside.
  3. In a heavy base pot, fry the onion over medium high heat with the remaining oil till translucent. This takes between 2-4 minutes. Add the garlic and rice, and fry till toasty and fragrant.
  4. Stir in the wine and a ladleful of stock, and cook until almost completely evaporated, stirring constantly with a wooden spoon.
  5. Add the reconstituted mushrooms and soaking liquid to the rice. Stir until soaking liquid is almost completely absorbed.
  6. Continue adding a ladleful of stock, repeating once the stock has almost evaporated, stirring constantly with the wooden spoon.
  7. Test the rice after stirring for about 20 minutes. It should be firm to the bite. Add the butter, Parmesan and Italian parsley, and remove from heat. Serve with the sauteed mushrooms. Drizzle with truffle oil (optional). Crack some black pepper over it. Serve immediately.



a. Use a sturdy wooden spoon to stir the rice.

b. Keep a pot of stock simmering over low fire to ensure that the liquid is hot when you ladle it into the rice


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