Cook 1 minute. 5 fl oz (150ml) dry Madeira 1 medium onion, finely chopped. 1 x ½ oz (10g) dried porcini mushrooms. 8 oz (225g) fresh dark-gilled mushrooms. Simmer the risotto slowly on a medium to slow heat, stirring often. Keep the broth warm over … Serves 6 as a starter (I like to double the recipe and eat it as a main course) Ingredients . Bring the broth to a simmer in a heavy medium saucepan. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Sauté mushrooms until tender and beginning … Set aside until the mushrooms are tender, about 5 minutes. If food is simple you need quality. A nice fruity chardonnay wine would perfectly complement the rich mix of mushrooms. 2 ½ oz (60g) butter. Add 1/4 of mushrooms and sprinkle with salt. Add rice, stirring to coat with oil, about 2 minutes. Preparation. How To Make Creamy Mushroom Risotto … Add the porcini mushrooms. 6 oz (175g) Italian Arborio rice. Delia Smith’s Oven-Baked Wild Mushroom Risotto. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Luxurious, and decadent with an out of this world nutty creaminess, this mushroom risotto is that perfect, hearty, comforting dish for cold winter evenings. Don’t be tempted to speed things up and turn up the heat, the flavour won’t be great and either will the texture. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Use high-quality ingredients, always.