Porcini and Chocolate Risotto

Risotto with a twist.


  • 4-5 tssp olive oil
  • 1 onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 100 g dried porcini mushrooms
  • 25 g butter
  • 250 g arborio rice
  • 1 l hot chicken or vegetable stock
  • 2 tblsp cacao (finely grated)
  • parmesan, to serve


  1. Heat the olive oil in a large pan. Add the onion and garlic and fry over a gentle heat until soft
  2. Meanwhile, place the porcini mushrooms in a small bowl and cover with boiling water to rehydrate.
  3. Drop the butter into the pan. Stir in the rice.
  4. Add the porcini and the liquid they were soaked in. Simmer, stirring occasionally until the liquid has been absorbed. Add a ladleful of stock and simmer, stirring again, until the liquid has been absorbed.
  5. Continue adding the stock in this way until all the liquid has been absorbed and the rice is plump and tender.
  6. Stir in the cacao to finish. Season with salt and black pepper and serve with grated parmesan.


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