Preparation Time 10 Minutes

Cooking Time 20 Minutes

Ingredients  for 2 Portions

1 cup risotto rice (Arborio or Carnarolli)

100 g butter

1 large chopped onion

10 wild mushrooms

50 g dry porcini

4 thyme stems

1/3 cup white wine

4 cups of vegetable bullion

2 tbs cream cheese

10 g fresh chopped basil



  1. Add half of a butter stick in pot and throw in the chopped onions and sauté until golden brown.
  2. Add the mushrooms, rice and thyme stems.
  3. Soak the dry mushrooms with wine.
  4. Pour ½ cup of vegetable bullion and cook it in low heat until reduced. Then pour again ½ cup and reduce. Continue with the same process until the rice is tender.
  5. Finally add cream cheese and the remaining butter.
  6. Add basil and season with salt and pepper.
  7. Serve with Parmesan flakes.

Lecturer/Instructor at Intercollege Culinary Arts

National Chefs Teams Director