mushroom risotto with semi-dried tomatoes


They say shiitake mushrooms and sun dried tomatoes have medicinal properties, especially in helping with arthritis symptoms. Packed with various herbs and garlic, this recipe is the ultimate in comfort meets health food.


2 medium onions
4 cloves of garlic
10 - 15 pieces of semi-dried tomato
1 cup arborio rice
500 - 700g various mushrooms (shitake, chantarelle, button, portobello etc)
1 tablespoon salsa truffina or truffle infused olive oil or real truffles (mushrooms, not chocolate truffles :D)
1/2 bottle good white wine
500ml vegetable stock
parmesan, salt and pepper
a bunch of fresh parsley
a little olive oil and butter


Finely chop the onion and sautee on butter and olive oil. When it becomes translucent, add garlic and all the mushrooms, finely chopped. You'll have a lot of mushrooms to begin with, but the volume will reduce as they release water. Let it sautee on slow fire until mushrooms look cooked, and a lot of excess liquid evaporates. Add salsa truffina (or truffle oil or truffles)


stir well and add semi-dried tomatoes.


You can buy these, but you can make them easily as well.
Slice ripe tomatoes and place on a non-stick pan. Put it into tghe oven heated up to 50 - 70 degrees Celsius, and allow to slowly dry. Normally, these are dried in direct sun, but in England this is not really an option. So dry them in the oven until wrinkly but still red. Pour some olive oil and mediterranean dried herbs (oregano, thyme etc) over the top. Keep in the fridge for up to 1 month.
I prefer these to full sun died tomatoes which are brown, dry and extremely flavourful. These have gentler taste and are really good in sandwiches as well.


Add salt and pepper to taste and then add rice. Stir and let the rice cook for a minute or two.


Pour wine and stock over the risotto and stir well.


Many cooks advocate slow adding of liquid to risottos, I neve have time or patience for this, and my risottos are always really awesome so, feel free to dump all the liquid in at once.

Keep stirring occasionally, and cook the risotto on slow fire until the rice is cooked. Add more wine if you need more liquid during the cooking.
Risotto must have enough liquid in it at the end, it must never be too dry.
When it's cooked, it should still have small puddles of liquid on top, which disappear when mixed, only to re-appear when left alone.

So, when your risotto is done, add chopped parsley, more salt and pepper if needed and half a cup of grated parmesan.
Stir well and remove from heat.


Serve with grated parmesan, salad and white wine.


Bon apetit!


  1. Hm nisam nikada mislila o ovakvoj kombinaciji, mislim da mi se dopada.rado bih dodala i malo graska.

  2. It was quite fresh and creamy, a light meal. :)