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Girolles Risotto

Girolles Risotto

A classic risotto that’s perfect for wild mushroom season to make the most of the beautiful girolles. If you’re short on time use a good quality vegetable stock rather than make the mushroom stock – you can always add your mushroom trimmings to this as you bring it up to the boil. It’s important to add hot stock to the rice, otherwise it will cool the risotto down with each new addition and change the consistency of the finished dish.

Serves 2


  • 250g Girolles mushrooms, cleaned, trimmings retained and the remainder sliced
  • 1 Clove of garlic, peeled
  • 2 Onions, peeled and half roughly chopped, half finely diced
  • Few sprigs of thyme
  • Small bunch of parsley, half the leaves roughly chopped
  • 600ml Water
  • 150g Unsalted butter
  • Olive oil
  • 200g Arborio or carnaroli risotto rice
  • 150ml Dry white wine
  • 3 Rashers of smoked bacon
  • 50g Parmesan, grated
  • Sea salt and pepper, to taste


1. Use the mushroom trimmings to make a small stock along with a clove of garlic, the roughly chopped onion, thyme and the un-chopped parsley. Cover with the water and bring to the boil then reduce to a simmer while you get on with the risotto base.

2. Put a knob of butter and glug of oil in a heavy bottomed pan over a low heat. When hot, add the diced onions and sweat slowly for about 15 minutes or until the onions are soft translucent.

3. Add the rice to the pan and turn up the heat to medium. Stir to coat all the grains for a couple of minutes then pour in the wine and allow it to bubble and reduce. Turn the heat back down and start to add the hot stock to the rice, one ladle at a time. Stir almost constantly, only adding more liquid when the previous ladleful has been absorbed.

4. While the rice is cooking, heat a frying pan with another knob of butter and glug of oil. Add the sliced girolles and keep them moving in the pan. Once all the liquid the mushrooms release has evaporated and they start to fry rather than sweat, add a little stock to the pan. Turn up the heat and reduce the liquid to a rich mushrooms ragu.

5. Fry the bacon in a hot pan until crisp, then set to one side.

6. When the rice has been cooking for about 25 to 30 minutes and is al dente, stir the mushroom ragu through along with the Parmesan and a knob or two of butter. Mix thoroughly and test for seasoning.

7. Garnish with pieces of crisp bacon and a scattering of parsley then serve.

Recipe: Drogo Montagu

girolle risotto above

6 years ago
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