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


  • Heat the olive oil in a large pan. Add the onion and garlic and fry over a gentle heat until soft
  • Meanwhile, place the porcini mushrooms in a small bowl and cover with boiling water to rehydrate.
  • Drop the butter into the pan. Stir in the rice.
  • 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.
  • Continue adding the stock in this way until all the liquid has been absorbed and the rice is plump and tender.
  • Stir in the cacao to finish. Season with salt and black pepper and serve with grated parmesan.

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