(serves 2-3)

10g dried mushrooms – soak in 570ml boiling water for ½ hour

225g fresh mushrooms, chopped

80g butter

1 medium onion, peeled and finely chopped

200g arborio rice/pearl barley

150ml dry madeira

2tbsp freshly grated parmesan

  • Melt butter in medium saucepan, add onion and cook over gentle heat for 5 minutes. 
  • Add fresh mushrooms, stir well and leave to one side
  • After soaking, line a sieve with a double sheet of kitchen paper and strain dried mushrooms over a bowl, reserving the liquid. Squeeze excess liquid out and chop mushrooms finely and add to the onion mix. 
  • Sweat over a low heat for about 20 minutes
  • Heat oven to 150oc and put dish (9 inch square, about 2 inches deep) in to warm
  • Add rice to onion and mushrooms and coat well in butter. Add madeira and soaking liquid. Season.
  • Bring to simmering and transfer to warmed dish. Stir once. Place in oven for 20 minutes
  • Gently stir in grated parmesan, turning rice grains. Put back in oven for 15 minutes
  • Serve immediately with extra parmesan


  • No fresh mushrooms? 40g dried mushrooms will be plenty for the dish
  • No madeira? Increase the soaking liquid to 720ml