Mushroom Risotto

An Italian classic, this mushroom risotto is rich in flavour and has a delightfully creamy texture. Serve as a first course or as an accompaniment.

Cooking Time

40 mins




Soak the porcini mushrooms in hot water for 10 minutes before draining and drying them.

Heat 2 tablespoons of Napolina Olive Oil in a large frying pan.

Chop the onion, garlic, and mushrooms.

Add to the pan along with the porcini mushrooms and fry until softened.

Add 250g of Arborio rice and cook for 1 minute.

Prepare 750ml of vegetable stock, and add 150ml to the pan. Cook, stirring until fully absorbed.

Slowly add the remaining stock, a little at a time, stirring regularly.

When all of the stock is absorbed, add 50g of parmesan, the chopped parsley and salt and pepper to season. Stir through.

Serve with the freshly grated parmesan cheese.


2 tablespoons Napolina Olive Oil

10g dried porcini mushrooms

500g fresh button mushrooms, roughly cut in similar-sized pieces

1 large onion, chopped

2 cloves garlic, finely chopped

250g of Arborio risotto rice

750ml of vegetable stock

Handful chopped flat-leaf parsley

50g Parmesan

Salt and Pepper to season

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