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RECIPES

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Porcini Risotto

Paired with Anstey Hill GSM

Creamy Porcini Risotto is a timeless Northern Italian classic. The earthy depth of dried porcini mushrooms creates a rich, comforting dish that pairs beautifully with a well balanced GSM blend.

The bright red fruit and gentle spice of Anstey Hill GSM lift the savoury mushroom flavours, while its smooth structure complements the risotto’s creaminess without overpowering it.

This beginner friendly recipe guides you step by step to achieve a restaurant quality result at home.

SERVES

4

preparation time (Mins.)

10

cooking time (Mins.)

25

Ingredients

  • 30 g dried porcini mushrooms
  • 1 litre good quality vegetable or light chicken stock
  • 2 tablespoons olive oil
  • 40 g unsalted butter, divided
  • 1 small brown onion, very finely chopped
  • 2 garlic cloves, minced
  • 300 g Arborio or Carnaroli rice
  • 125 ml dry white wine
  • 60 g freshly grated Parmigiano Reggiano
  • Sea salt and freshly ground black pepper
  • Optional: extra knob of butter for finishing

Equipment

  • Medium saucepan for stock
  • Large heavy based saucepan or deep frying pan
  • Wooden spoon
  • Ladle
  • Fine sieve

Step by Step Method

1

REHYDRATE THE PORCINI

Place the dried porcini in a bowl. Pour over 1 cup of hot stock and leave to soak for 20 minutes. This softens the mushrooms and releases their flavour.

Remove the mushrooms and chop them finely. Strain the soaking liquid through a fine sieve to remove any grit, then add this liquid back into the remaining stock.

Keep the stock warm on low heat. Risotto cooks best when hot stock is added gradually.

2

BUILD THE FLAVOUR BASE

Heat the olive oil and half of the butter in a large saucepan over medium low heat.

Add the chopped onion and cook gently for 5 to 7 minutes until soft and translucent. Do not allow it to brown.

Add the garlic and cook for 30 seconds until fragrant.

3

TOAST THE ICE

Add the rice to the pan and stir well to coat each grain in the oil and butter. Cook for 1 to 2 minutes. The edges of the grains will look slightly translucent.

This step helps the rice maintain structure while becoming creamy.

4

DEGLAZE WITH WINE

Pour in the white wine and stir continuously until it has mostly absorbed. This adds brightness and balances the richness.

5

ADD STOCK GRADUALLY

Add one ladle of hot stock to the rice. Stir gently and consistently. Once most of the liquid has been absorbed, add another ladle.

Continue this process, adding stock gradually and stirring regularly, for about 18 to 20 minutes.

Halfway through cooking, stir in the chopped porcini mushrooms.

The risotto is ready when the rice is tender but still slightly firm in the centre and the texture is creamy and flowing, not dry or stiff.

6

ADD STOCK GRADUALLY

Remove the pan from heat.

Stir in the remaining butter and the grated Parmigiano. Taste and season with salt and freshly ground black pepper.

Cover and allow the risotto to rest for 2 minutes before serving. This final step improves texture and flavour.

Serve immediately while warm and creamy.

Wine Pairing Notes:

Why It Works

Porcini mushrooms deliver deep earthy and umami flavours.

Anstey Hill GSM offers:
  • Bright red fruit character
  • Gentle spice from Shiraz
  • Savoury depth from Mourvedre

The red fruit lifts the richness of the dish, while the subtle spice echoes the woodland character of the mushrooms. The wine’s smooth tannins balance the creamy texture of the risotto, creating a harmonious pairing that feels elegant rather than heavy.

For best results, serve the wine slightly below room temperature and enjoy alongside freshly prepared risotto for a refined yet approachable dining experience.