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Aldo Zilli's risotto

Aldo Zilli

21 May 2020

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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.


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.

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Aldo Zilli

21 May 2020

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