recipe of the month



SERVES 4 (as a starter)


  • 10g dried porcini mushrooms
  • 225g fresh black mushrooms
  • 1 medium onion chopped
  • 2 garlic cloves crushed
  • butter / oil for frying
  • 175g canaroli rice
  • 150ml madeira / port
  • ½ cup grated parmesan parmesan shavings for garnish
  • chopped parsley for garnish
  • salt and pepper



  1. Soak dried porcini mushrooms in 570ml boiling water for ½ hour. Squeeze the water out of the mushrooms and chop. Reserve all the soaking liquid.
  2. Cook onion and garlic in a wide saucepan. When softened add black mushrooms and sweat for about 20 minutes. Add the chopped porcini.
  3. Add the rice to the pan and stir to coat with the butter from the fried onions and mushrooms. Add the madeira / port and the strained soaking liquid. Add a tsp of salt and milled pepper and bring up to simmering point. Transfer the risotto to a warm baking dish. Stir once then place in the centre of a 150°C oven without covering for 20 minutes.
  4. Take dish out of oven, stir in grated parmesan and put back in the oven for a further 15 minutes.
  5. Remove from oven and put a tea towel over dish until everyone is seated - this makes it creamier.
  6. Serve with chopped parsley and parmesan shavings.



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