Nick Filsells Mushroom Risotto

Nick Filsells Mushroom Risotto


Serves 2 · Prep Time 15 minutes · Cooking Time 30 Minutes



1 generous glass of the Best Lot Malbec (for the chef)

  • 750ml salt-reduced vegetable stock
  • 10g dried porcini mushroom
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 3 garlic cloves, finely sliced
  • 100g button mushrooms, coarsely chopped
  • 125g butter
  • 1/2 cup finely grated parmesan (or vegetarian hard cheese)
  • 1tbsp black truffle paste
  • 2 Tbsp Truffle oil
  • Splash of olive oil


  1. Heat the stock and dried porcini in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.


  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic sauté for 3-5 mins or until tender.


  1. Add the rice and stir until well coated with oil and starts to make a crackling sound. Add chopped mushrooms and sauté for 1 minute.


  1. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite. It may be necessary to top the chefs glass with more Malbec while they pay undivided attention to stirring the risotto.


  1. Stir the butter, truffle paste and parmesan into the rice add pinch of salt and cracked pepper.


  1. Serve into 2 bowls and drizzle with a little truffle oil and serve with another generous glass of the Best Lot Malbec.

Leave a comment

Please note, comments must be approved before they are published