https://vo.rs/tags/risotto/Risotto - Tag - vo.rsHugo -- gohugo.ioenThis work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.Wed, 18 Feb 2026 09:00:00 +0000https://vo.rs/story/mushroom-risotto/<p>This risotto wrings every bit of flavour from the humble mushroom. Dried porcini are soaked and their fragrant liquor folded straight into the stock, so earthiness runs through every grain of rice, while a few drops of white truffle oil added at the end lift it into something genuinely indulgent. The result is creamy, deeply savoury and luxurious, yet built almost entirely from store-cupboard staples.</p> <h2 id="ingredients" class="headerLink"> <a href="#ingredients" class="header-mark"></a>1 Ingredients</h2><p>Serves 4.</p> <ul> <li>30g dried porcini mushrooms</li> <li>1.2 litres hot vegetable stock</li> <li>50g butter</li> <li>1 tbsp olive oil</li> <li>1 onion, finely chopped</li> <li>250g chestnut mushrooms, sliced</li> <li>2 garlic cloves, crushed</li> <li>300g arborio or carnaroli risotto rice</li> <li>150ml dry white wine</li> <li>60g Parmesan, finely grated, plus extra to serve</li> <li>1 tsp white truffle oil, plus a few drops to finish</li> <li>Small handful of parsley, chopped</li> <li>Salt and black pepper, to taste</li> </ul> <h2 id="method" class="headerLink"> <a href="#method" class="header-mark"></a>2 Method</h2><ol> <li>Soak the dried porcini in 300ml of the hot stock for 15 minutes. Lift out, chop, and reserve. Strain the soaking liquid and stir it back into the rest of the stock. Keep the stock warm over a low heat.</li> <li>Heat half the butter and the oil in a wide pan and cook the onion gently for 6-7 minutes until soft.</li> <li>Add the chestnut mushrooms and chopped porcini, and fry for 5 minutes until golden. Stir in the garlic for 1 minute.</li> <li>Add the rice and stir for 1-2 minutes until the grains look glossy and translucent at the edges.</li> <li>Pour in the white wine and stir until it has almost fully absorbed.</li> <li>Add the warm stock a ladleful at a time, stirring often and letting each addition be absorbed before adding the next, for about 18-20 minutes until the rice is creamy but still has a little bite.</li> <li>Remove from the heat and beat in the remaining butter, the Parmesan and 1 tsp truffle oil. Season to taste.</li> <li>Cover and rest for 2 minutes to let it relax and turn loose and creamy.</li> <li>Serve in warm bowls with extra Parmesan, a scattering of parsley and a few final drops of truffle oil.</li> </ol> <h2 id="the-story" class="headerLink"> <a href="#the-story" class="header-mark"></a>3 The Story</h2><p>Risotto is northern Italy&rsquo;s great rice dish, a speciality of the Po Valley and the regions around Milan, Piedmont and the Veneto, where the wet, flat plains are well suited to growing rice. Unlike most of Italy, where pasta reigns, here rice is the carbohydrate of choice, and the technique of slowly coaxing it into a creamy whole is a point of regional pride. The dish is thought to have taken its familiar form by the nineteenth century, though rice cultivation in the area is older still.</p>Wed, 18 Feb 2026 09:00:00 +0000