Porcini Risotto

Frank Bordoni adds flair and fragrance to this classic vegetarian supper dish with a drizzle of truffle-scented olive oil
By Frank Bordoni
Porcini Risotto
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes plus soaking time
  • Effort: easy


  • 40 g dried porcini
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • pinchfresh thyme
  • 1/2 onion, finely chopped
  • 100 g arborio risotto rice
  • 500 ml vegetable stock
  • 1 tbsp grated parmesan
  • salt and black pepper
  • truffle-scented olive oil, for drizzling
  • chopped flat leaf parsley, to garnish


1. Bring some water to the boil in a kettle. Place the dried mushrooms in a heatproof bowl and cover with 250ml boiling water. Leave to soak for around 20 minutes.

2. Heat the olive oil in a heavy-based saucepan over a moderate heat. Add the garlic, thyme and onion and sauté for 3-4 minutes. Add the rice and continue cooking for another 3-4 minutes, stirring.

3. Meanwhile, in a small saucepan, slowly heat the vegetable stock to just under simmering point. Drain the mushrooms through a fine sieve, reserving the soaking liquid but discarding any grit.

4. Add the mushrooms and soaking liquid to the pan and allow the liquid to simmer away until it has almost all evaporated. Stirring continuously, add the hot stock to the pan a little at a time as required. Allow each batch to simmer until it has almost evaporated before adding more stock.

5. When the rice is almost cooked add the grated parmesan. The rice should be cooked but not too soft, and the risotto should be a little soupy but not wet.

6. Season to taste with salt and pepper, then serve the risotto drizzled with the truffle-scented olive oil and scattered with chopped parsley.

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