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Spring Onions & Porcini Risotto

Spring Onions & Porcini Risotto

Serves 5 ppl * Preparation time: 45 minutes * 

50g Dried Porcini, rehydrated 
1 vegetable stock cube
2 tbsp olive oil
1 bunch of spring onions, finely chopped
2 garlic cloves, finely chopped
250g fresh brown mushrooms, chopped
300g risotto rice, such as arborio
1 glass white wine
25g butter
Wild Thyme 
Porcini Powder - optional
50g parmesan or Grana Padano, freshly grated - optional
Pamako Monovarietal


Put dried porcini mushrooms into a large bowl and pour over hot water. Soak for 20 mins. Crumble a vegetable stock cube into the mushroom liquid. Heat 2 tbsp olive oil in a  saucepan over a medium flame. Add spring onions and garlic cloves, then fry for about 5 mins. Stir in chopped fresh mushrooms and the dried porcini, season with salt and pepper and continue to cook for 8 mins. Tip risotto rice into the pan and cook for 1 min. Pour over a  glass of white wine and let it bubble so the alcohol evaporates. Keep the pan over a medium heat and pour in the mushroom stock. Continue to simmer and stir (until the rice is cooked). Take the pan off the heat, add butter and scatter over wild thyme, spring onions, grated parmesan/Grana Padano cheese & Pamako Organic Olive Oil. 

Bon Appetit!

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