Wild Mushroom & Tarragon Risotto

Try this recipe for wild mushroom & tarragon risotto, the perfect (and very simple) winter recipe. We use button, chanterelle & cep (porcini) mushrooms, but feel free to switch it up with your favourite!

You will need: 

  • 15g dried mushrooms of your choice
  • 1 litre vegetable stock
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 100g button mushrooms, sliced
  • 200g Arborio rice
  • a few sprigs of fresh tarragon
  • 150ml dry white wine
  • 1/2 tsp truffle oil
  • zet of 1 lemon
  • 200ml soya milk
  • a few sprigs of lemon thyme, de-stalked & finely chopped
  • 2 bay leaves
  • 150g mixed fresh chanterelle and cep mushrooms, cleaned
  • 1tbsp olive oil
  • handful of fresh tarragon



  1. Soak the dried mushrooms in hot (not boiling) water until softened. Drain the mushrooms and chop roughly. Leave the liquid to one side.
  2. Add the reserved mushroom liquid to 1 litre of vegetable stock to make 1.5 litres, heat the stock and keep to a simmer on a low heat.
  3. Heat 3tbsp oil in a large pan, and saute the inion over a gentle heat until soft and translucent, but do not let them brown.
  4. Add the button mushrooms to the pan, and heat through.
  5. Increase the heat and add Arborio rice, stir to coat the grains in the oil for a minute, then add 2 sprigs of tarragon.
  6. Add the wine and stir until liquid has evaporated.
  7. Add a ladle of stock to the pan, reduce heat to low and stir until it has been absorbed.
  8. Continue doing this, one ladle at a time until all stock is absorbed into the rice.
  9. Add the soaked, chopped mushrooms from step one and leave on a low heat.
  10. In a seperate pan, fry the chanterelles and ceps in 1bsp oil for 5 minutes. Add your chopped tarragon and keep warm over a low heat.
  11. Add the lemon zest to risotto and stir.
  12. Add soya milk and reduce down, rest for a minute with the lid on the pan and then stir vigorously for a couple of minutes.
  13. Season with salt & pepper.
  14. Serve risotta topped with the fried mushroom and tarragon garnish.












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