Mushroom Risotto Recipe


We love this classic Italian dish, as it goes very well with our Italian varietals. For our recipe, we use arborio rice, but carnaroli works just as well. These short-grained rice varieties can absorb a lot of liquid without becoming soggy.


1.5 litres chicken or vegetable stock

150g butter

1 onion, finely chopped

500g arborio rice

200ml white wine

15g dried porcini mushrooms

200g assorted mushrooms, finely sliced

100g butter, in pieces

2/3 cup grated parmesan, plus extra to serve


1. In a large pot, bring stock to a simmer. In a large saucepan, heat 50g butter. Add onion to saucepan and sauté until transparent – about 1 minute.

2. Add arborio rice to the saucepan and stir until grains are transparent – about 2 minutes. Add wine and stir continuously, allowing it to completely evaporate. Add 2 or 3 ladles of chicken stock, stirring constantly until rice absorbs it. Soak dried porcinis in water for 1 minute, then drain. Add porcinis and other assorted mushrooms.

3. Continue to add stock, a little at a time, stirring until the rice absorbs it – about 15 minutes. Season with a couple of good pinches of salt to taste. Mixture should still be a little chalky. Remove risotto from heat. Chop remaining butter into pieces. Stir in butter and grated parmesan. Cover and let rest for 3 to 4 minutes. Serve with extra parmesan, and enjoy with David Hook Vermentino, Sangiovese or Nebbiolo!

Serves 4