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  • 300 g Arborio rice
  • 1 Onion, finely chopped
  • 40 g Butter, plus extra to serve
  • 4 tbsp White wine
  • 200 g Button mushrooms, sliced
  • 150 g Shiitake mushrooms, stalk removed and sliced
  • 250 g King prawns, raw, peeled
  • 15 g Dried porcini mushrooms, soaked in warm water for 20 minutes (keep the liquid)
  • 2 tbsp Of the liquid reserved from the dried porcini mushrooms
  • 1 1/4 l Boiling water
  • 1 Vegetable stock pots or cubes
  • 3 tbsp Olive oil
  • 60 g Finely grated parmesan
  • Garlic granules
  • Sea salt
  • White pepper
  • 40 g Parmesan shavings
  • Truffle oil

Prawn & Mushroom Risotto with Truffle Oil

Risotto is the crème de la crème of rice dishes. Sophisticated, delicious and really easy to make (despite the fact that it need your full attention non-stop from beginning to end).

Serves: 4. Preperation time: 35 mins. Cooking time: 30 mins.


Place your dried porcini mushrooms in a bowl and cover with boiling water and leave to activate the mushrooms.

After 20 minutes of soaking the dried mushrooms drain and reserve the mushroom liquid, squeeze out any excess moisture from the porcini mushrooms, set aside.

In a 20cm casserole dish (I recommend Gustosa Induction) heat the 2 tbsp. olive oil over a medium heat, add your sliced button and shiitake mushrooms, cook until soft then season with garlic granules and sea salt and white pepper and gently fry for 5-10 minutes, stirring, until the mushrooms start to release their juices, keep stirring until the juices have evaporated, place into a mixing bowl and keep aside until ready to add to the risotto.

Using the same casserole dish add 1 tbsp. olive oil, then fry your king prawns until turned pink and set aside until ready to add to the risotto.

In a medium size saucepan add 1.250 ltr of boiling water together with 2 vegetable stock pots, stir until dissolved and keep on a gentle heat.

In the casserole dish, melt the butter over a medium heat. Add the finely chopped onion and cook slowly for 5-7 minutes until translucent without any colour. Add your Arborio rice and stir for a few minutes until heated through and well-coated with the butter. Stirring continuously add the white wine and cook for a few minutes to allow the alcohol to cook out and evaporate.

Add two ladleful’s of hot stock and stir till absorbed, and then add 2 tbsp. of the mushroom liquid. Continue to add the stock two ladleful’s at a time, until all the stock is absorbed, repeat in intervals – for about 15-17 minutes keep stirring throughout this process, until the stock has been used (reserving two ladleful’s of stock if reheating later, as this will loosen the consistency when reheating).

When cooked, the rice should be ‘al dente’ – tender but firm to the centre. Gently stir in the prawns, pan-fried mushrooms and soaked porcini mushrooms. Leave to stand for 1 minute, add the grated parmesan, stirring with a wooden spoon, check for seasonings. Serve with a few shavings of parmesan and a little drizzle of truffle oil.


LISA’S TIP - You need the rice to be al dente, which means firm-to-bite (not soft and overcooked), so keep tasting it until it is time to take it off the heat. If you are not serving immediately hold back 2 ladleful’s of vegetable stock, as you will need to a little bit of fresh liquid when re heating. If you have any leftovers simply shape into a ball, place a little piece of mozzarella in the middle fold inwards to cover the cheese, flatten out and cover with gluten-free breadcrumbs. Heat the oil in a pan to a medium heat and add about four or five risotto balls. They should sizzle lightly. Cook for about 2 minutes on each side until they are well browned. Remove from the oil and place on a plate. Repeat until all the risotto balls are cooked, and golden brown. Drain on kitchen paper, sprinkle with salt.

Credit: Lisa Roukin