Stock – 1L
Onions or shallots – 1 small
Garlic – 2 cloves
Mushrooms – 500g
Rice – 500g
Wine – q.b.
olive oil – q.b.
aromatic herbs – q.b.
salt – q.b.

Cooking Steps


  1. Heat the vegetable or mushroom stock.
  2. In another pan, sauté the finely chopped onion with olive oil.
  3. When onion is caramelised, add minced garlic.
  4. Add rice and give it some stirs.
  5. Pour over wine and stir till the alcohol evaporates.
  6. Keep the pan over a medium heat and pour in one or two cups of mushroom stock stirring often, until the rice has absorbed all the liquid.
  7. Continue adding stock and stirring until the rice is cooked.
  8. Take the pan off the heat and add half a handful of chopped parsley leaves or other aromatic herb.


  1. Heat a frying pan.
  2. When pan is hot, add mushrooms cut into desired shape.
  3. Give them a few stirs to cook evenly.
  4. After 2 or 3 minutes add some olive oil, minced garlic, salt and/or pepper, some herbs and let it cook.

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