Antonio Carluccio’s Risotto with Mushrooms 
Serves 4
Prep time: 15 minutes
Cooking time: 30 minutes
2 litres of vegetable stock
350g carnaroli risotto rice
300g mushrooms of your choice, finely sliced
80g unsalted butter (we use dairy free or olive oil!)
1 onion, peeled and very finely chopped
60g parmesan, freshly grated (we use a dairy free version however it tastes wonderful without cheese too!)
50g dried porcini, rehydrated and chopped
4 tbsp olive oil or 50g unsalted butter (we use dairy free)
2 tbsp parsley, finely chopped
1 red chilli, sliced
Salt and pepper

  1. Pour the stock into a pan, bring to the boil and keep at a low simmer
  2. Heat the olive oil (or butter) in a large pan over a low heat, add the onion and fry until soft
  3. Add the mushrooms, porcini, sliced chilli and sauté briefly
  4. Add the carnaroli rice and stir while pouring on a ladle or two of stock. Stir continuously over the heat, adding stock a ladleful at a time as each addition is absorbed
  5. After 18-20 minutes, check for the required al dente texture – the rice should be tender, but with a firm bite in the centre and the risotto should be moist
  6. Remove the pan from the heat, add parmesan and butter and stir in well
  7. Season to taste and serve on warm plates with a little parsley on top

Chef’s tip
For an authentic tasting risotto, use Carluccio’s Carnaroli Risotto Rice, RRP. £5.95 and drizzle Carluccio’s Porcini Oil, RRP. £5.95, both available from the Carluccio’s Food Shop, over the risotto just before serving
Recipe taken from Simple Cooking by Antonio Carluccio