Wild mushroom risotto

Mushrooms lend risotto a new edge and make a perfect side for any spicy dish, from London’s Zaika restaurant

  • Around 1 hour
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 353
  • fat 16g
  • saturates 8g
  • carbs 48g
  • sugars 0g
  • fibre 0g
  • protein 7g
  • salt 0.32g


  • handful of dried ceps
  • 1 tbsp olive oil
  • 25g butter
  • 1 tsp cumin seeds, toasted in a hot pan
  • 2 chopped garlic cloves
  • a knob of peeled, chopped ginger
  • 1 chopped green chilli
  • 2 chopped shallots
  • 225g basmati rice
  • 85g chopped wild mushrooms
  • 100g Greek yogurt
  • 25g butter
  • a drizzle of truffle oil
  • chopped fresh coriander, to serve


  1. Put the dried ceps in a bowl and pour in the warm water. Soak for 20 minutes, drain (reserving the stock) and chop. Add water to make it up to 700ml. Heat the olive oil and butter in a pan. Adding one ingredient at a time, frying for a minute between each one, add the cumin seeds, garlic cloves, ginger, green chilli and chopped shallots.

  2. Lower the heat, add the basmati rice and fry until glossy. Tip in the chopped wild mushrooms, add the ceps and fry for a minute. Stir in the stock. Keep on a low heat for 20 minutes, stirring.

  3. Add salt and fold in the yogurt, butter and a drizzle of truffle oil. Sprinkle over chopped coriander.

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