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Photo of Porcini risotto by WW

Porcini risotto

Total Time
1 hr 10 min
10 min
40 min
This risotto is packed with porcini and button mushrooms and flavoured with fresh sage and garlic to give it extra depth


Dried mushrooms

¼ cup(s), (porcini), (10g)

Chicken stock

2 cup(s), (500ml)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Fresh sage

20 g, (3 leaves)

Arborio rice

1½ cup(s), (300g)

Sweet-style white wine

¼ cup(s), (60ml)

Oil spray

1 x 3 second spray(s)


150 g, thinly sliced

Grated parmesan cheese

cup(s), (25g)


  1. Place porcini in a medium heatproof bowl. Pour over 1 cup (250ml) boiling water and stand for 10 minutes. Place undrained porcini mixture, stock and 2 cups (500ml) water in a medium saucepan and bring to the boil. Reduce heat to low and simmer, covered.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and sage and cook, stirring, for 30 seconds or until fragrant. Add rice, stirring to combine. Add white wine and bring to the boil. Reduce heat to low and cook, stirring, for 2 minutes or until absorbed. Add porcini mixture, one ladle at a time, and cook, stirring constantly, until absorbed. Continue adding porcini mixture, stirring constantly, for 30 minutes or until rice is cooked al dente.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add mushrooms and cook, stirring, for 3 minutes or until just browned and tender. Stir mushrooms and a quarter of the parmesan cheese into risotto. Sprinkle with remaining parmesan and serve immediately.


SERVING SUGGESTION: Enjoy with a salad of mixed lettuce leaves.TIP: Risotto needs to be served immediately. The rice should be al dente and still have a bit of bite to it.