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Aldo Zilli's risotto

Aldo Zilli / 21 May 2020

Get the whole family involved in making this delicious Italian risotto with mushrooms.

Aldo Zilli's risotto


  • 1 tbsp dried porcini mushrooms
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 225g/8oz chestnut mushrooms, sliced
  • 350g/12oz arborio rice
  • 150ml/¼ pint dry white wine
  • 1.2 litres/2 pints hot vegetable stock
  • 2 tbsp chopped fresh parsley
  • 25g/1oz butter
  • Salt and freshly ground black pepper
  • Freshly grated Parmesan (or similar vegetarian hard cheese) to serve


Soak the porcini mushrooms in hot water for 10 minutes, then drain well. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.

Stir in the rice and coat the oil. Pour in the wine and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.

Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter, and salt and pepper.

Serve with freshly grated Parmesan.

Watch the video below for additional tips and tricks.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.