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Aldo Zilli's risotto

Aldo Zilli

21 May 2020

Aldo Zilli is an award-winning celebrity chef and restaurateur who specialises in Italian, vegetarian and seafood cuisine. He has been a strong supporter of a number of charities over the years and in early April this year he cooked more than 50 pizzas for NHS nurses & doctors of East Surrey Hospital, Redhill.

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Aldo Zilli is an award-winning celebrity chef and restaurateur who specialises in Italian, vegetarian and seafood cuisine.

Cooking Time

Serves

Ingredients

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 gound black pepper
Freshly grated Parmesan (or similar vegetarian hard cheese) to serve

Recipe preparation

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.


Click here for more recipes and videos from Aldo Zilli.

See more recipes like this

Cooking Time: 
Serves: 

Ingredients

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 gound black pepper
Freshly grated Parmesan (or similar vegetarian hard cheese) to serve

Recipe preparation

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.


Click here for more recipes and videos from Aldo Zilli.

See more recipes like this

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