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Need a great recipe for those yummy wild edible mushrooms? Here’s a standard recipe from my kitchen taken from the Rice and Risotto: Cooking with the World’s Best-Loved Grain by Christine Ingram.

Mushroom Risotto

1/2 cup dried wild mushrooms, preferably porcini

1-1/2 cups warm water

3-1/2 cups chicken, beef or vegetable stock

2 cups button mushrooms, sliced (or any other fresh mushroom)

juice of half a lemon

6 tablespoons butter

2 tablespoons fresh parsley, chopped

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

1-1/2 cup risotto rice

1/2 cup dry white wine

3 tablespoon freshly grated Parmesan cheese

salt and freshly ground pepper

fresh herb, to garnish

Put the dried mushrooms in a bowl with the warm water. Soak them for at least 40 minutes, then lift them out and rinse them thoroughly. Filter the soaking water through a strainer lined with kitchen paper and pour into a saucepan. Add the stock to the pan and bring to a simmering point.

Toss the button mushrooms with the lemon juice in a bowl. Melt a third of the butter in another saucepan and fry the button mushrooms until they give up their juices and begin to brown. Stir in the parsley, cook for 30 minutes more, then transfer to a bowl.

Heat the olive oil and half the remaining butter in the saucepan and fry the onion until soft. Add the rice and stir constantly, so that the grains are evenly coated in the oil.

Stir in all of the mushrooms, add the wine and cook over medium heat until it has been absorbed. Add the hot stock, a ladle at a time, making sure each has been absorbed before adding more. When all of the liquid has been absorbed, remove the pan from the heat, stir in the remaining butter, the Parmesan and the seasoning. Cover the pan and allow to rest for 3-4 minutes before serving. Note: if rice still feels hard, add more liquid and allow to cook until done. Enjoy!


Ingram, C. (1999). Rice and Risotto: Cooking with the World’s Best-Loved Grain. London: Lorenz Books.