125g (4oz) fresh mushrooms, such as crimini and portabellini
½ tbsp each freshly chopped sage and curly parsley
75g (3oz) taleggio or gruyère (vegetarian), cubed
Extra virgin olive oil for drizzling
Directions
Step 1
Put dried mushrooms into a bowl. Add 250ml (9fl oz) boiling water and soak for 20min. Strain mushrooms, reserving 150ml (5fl oz) of the soaking liquor, then roughly chop.
Step 2
Heat half the oil in a large pan and gently fry the leek for 10min until softened. Add the garlic and fry for 1min. Add rice and cook for 1min, stirring well.
Step 3
Pour in the Noilly Prat or wine and simmer until evaporated. Then add the mushroom liquor and cook until absorbed. Add the dried mushrooms, then add a ladleful of stock and simmer until the liquid has been absorbed. Continue adding the stock, ladleful by ladleful, stirring continuously until the risotto is cooked - 15-20min.
Step 4
For the garnish, roughly chop the fresh mushrooms, keeping any smaller ones whole. Heat the remaining oil in a small pan and briskly fry the mushrooms until golden and cooked through. Stir three-quarters of the herbs into the risotto, check the seasoning, then divide among four shallow bowls. Garnish with the mushrooms, cheese and remaining herbs. Drizzle with extra virgin olive oil.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
