Morel and shiitake risotto by Robert Castellani

11 September 2006
Morel and shiitake risotto by Robert Castellani


(serves about four)

25g vegetable brunoise
150g butter
1tsp fennel seeds, toasted
1 pinch chilli flakes, toasted
200g arborio rice (fino)
400ml chicken stock, seasoned
100g morels
100g shiitake mushrooms
Squeeze of orange juice


Sweat the brunoise in 30g of the butter. Add the spices and rice and sauté for two minutes. Pour in the stock in one go, boil and simmer for 14 minutes. Sauté the morels and shiitake mushrooms in 70g butter. Season and add to the risotto. Stir in the rest of the butter and orange juice.

Robert Castellani

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking