Aldo Zilli's mixed mushroom risotto

The secret to creating a delicious and authentic risotto is always to make sure that you use fresh stock and good seasonal ingredients

Ingredients (Serves)


  • 440g/11⁄2oz butter
  • 1 small onion, peeled and finely chopped
  • 300g/11oz risotto rice
  • 1 fresh sprig of rosemary, leaves only, finely chopped
  • 150ml/1⁄4pt dry white wine
  • 1.25ltr/21⁄4pt hot vegetable stock
  • 2 tbsp olive oil
  • 350g/12oz mushrooms such as baby button, chestnut or closed cup, wiped
  • 100g/4oz exotic mushrooms such as shiitake, oyster or Buna-shimeji
  • Salt and freshly ground black pepper
  • 3 tbsp fresh chives, chopped
  • Salt and freshly ground black pepper
  • Shavings of fresh Parmesan to serve (optional)


Melt 25g/1oz of the butter in a large pan, add the onion and gently sauté for 3 minutes until soft but not coloured. Stir in the rice and rosemary, then cook for 2 minutes, stirring to coat the grains in the butter.

Add the wine and cook, stirring, until absorbed. Add a ladle of stock and cook, stirring occasionally, until also absorbed. Repeat until you have just one ladle of stock left – this takes about 15 minutes.

Meanwhile, heat a frying pan, add the oil, then toss in the baby button, chestnut or closed cup mushrooms and sauté over a high heat for 5 minutes or until pale golden. Stir in the remaining mushrooms and sauté for 2 minutes more until browned. Set aside.

Add the last ladle of the stock and the mushrooms to the rice and cook until most of the liquid has been absorbed. Stir in the remaining butter and chives, then season to taste. Serve heaped into warm bowls and sprinkled with Parmesan shavings, if liked.


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