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Porcini Sage and Orange Risotto

And yes, if you know me you know I HATE mushrooms. But I love the flavour. Like in sauces and stuff. And especially in this. I know, I’m weird.


  • 250 g Risotto rice
  • 50 g Dried Porcini
  • 2 Oranges
  • 4 Tbsp Sage leaves
  • 2 Garlic cloves
  • 60 g Parmesan
  • 200 g Unsalted butter


  1. Soak the porcini in 1 litre of hot water for half an hour. Remove porcini and keep the liquid. Rinse porcini in a sieve under a cold tap to remove any grit. Lay on a board and roughly chop.

  2. Grate the orange rind, squeeze the juice and combine in a bowl. Chop the sage and add to the juice. Peel and finely chop the Parmesan.

  3. Strain the porcini soaking liquid and heat gently. Season.

  4. Heat half the butter in a pan, add the garlic and porcini and cook for about 3 min to combine and soften. Add the rice and stir to coat each grain. Add a ladleful of mushroom liquid, only adding more when the last has been absorbed. Continue adding until the rice is cooked, about 20 mins.

  5. Remove from heat, stir in the orange juice and remaining butter, and half the Parmesan. Serve with remaining Parmesan.