Porcini and Nicola potato risotto

Porcini and Nicola potato risotto

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  • 6
  • Easy
  • Fat conscious
  • 30–40 minutes, plus stock-making time
  • 30 minutes
  • Catherine Marshall Pinot Noir 2009


  • For the porcini stock:
  • 1 onion, coarsely diced
  • 1 carrot, cubed
  • 1 large leek, sliced
  • 1 celery stick
  • 3 cloves garlic, crushed
  • 30 g dried porcini mushrooms, plus extra for serving
  • 1/3 cup white wine
  • 4 cups water
  • For the potato risotto:
  • 2 onions, finely chopped
  • 70 g butter
  • 3 cloves garlic, crushed
  • 5 g thyme
  • 300 g Nicola or Mediterranean potatoes, diced
  • 3/4 cups sherry
  • 50 g Parmesan, plus extra for serving

Cooking Instructions

Put all the stock ingredients into a pan and slowly boil for 1 hour.

To make the risotto, sweat the onions in 50 g butter with the garlic and thyme. Add the potatoes and gently fry for 1 minute. Add the sherry and reduce by half.

Slowly add 2¼ cups stock, stirring continuously, until the potatoes are soft but still have some resistance and the surrounding liquid has thickened. Add the Parmesan and the remaining butter.

Dust with ground dried porcini mushrooms and grated Parmesan.

Serve immediately.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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