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Pine mushroom risotto

A deliciously warming winter meal that incorporates a seasonal delicacy.
Course: Main Course
Cuisine: Italian
Keyword: Forage, Foraged food, Wild mushroom
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 448kcal


  • Large pot (I used my Le Crueset casserole)


  • 500 g saffron milk cap mushrooms, cleaned and sliced
  • 25 g butter
  • 1 Tbsp olive oil, (or 2.5 Tbsp if omitting butter)
  • 2 cloves garlic, finely chopped
  • 1 brown onion, diced
  • 1.5 cups arborio rice, (this was 300g for me), rinsed really well
  • 100 ml dry white wine
  • 5.5 cups vegetable stock
  • 2 cups baby spinach
  • 60 g goats cheese (optional)
  • Big handful of thyme, leaves only, chopped
  • Salt and pepper to taste, (be generous)


  • Put the vegetable stock on the stove to start heating through. You want it hot, just simmering but not boiling
  • Melt the butter and 1 tsp of the olive oil in a frypan over medium/high heat until the butter foams (use 1.5 Tbsp of oil if not using butter)
  • Add the mushrooms, season with a little salt and pepper and cook for 3-4 minutes until the colour is deep and golden. If your frypan isn’t big enough to take them all in one batch without crowding them, cook them in two lots with half the butter and oil in each. Set aside the mushrooms once cooked
  • Heat a heavy-based saucepan (I used my Le Creuset pot) over a medium heat and add the remaining oil. Once it has heated through, add the onion and garlic. Fry for 5-6 minutes or until softened and translucent
  • Add the rice and stir through for a minute or two until it is coated with the oil and becomes shiny
  • Add the wine and stir until completely absorbed then add a ladle of the warmed stock and stir occasionally until fully absorbed
  • Keep adding the stock one ladle at a time and stirring occasionally until each is absorbed to ensure the rice cooks through evenly
  • Once all the stock has been used and the rice is cooked, season with salt and pepper then stir through the baby spinach. Once this has wilted, stir through the thyme and cooked mushrooms to reheat then add the goats cheese if using just before serving
  • Serve with an extra drizzle of olive oil and a green salad.


  • If you have monster-sized mushrooms cut them into bite-sized slices as you chop them up
  • * I have used an Australian Tbsp, which is 20ml
  • Please note – Saffron milk cap mushrooms can produce slightly pink urine so don’t panic if you see that occur! It’s likely to happen a couple of hours after eating them and perhaps the next day.


Serving: 200g | Calories: 448kcal | Carbohydrates: 68g | Protein: 12g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 1299mg | Potassium: 619mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2343IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg