Cafe Vivo's prosecco risotto with girolle mushrooms

Terry Laybourne

Terry Laybourne

23rd February 2017

Cafe Vivo's prosecco risotto with girolle mushrooms

Recipe for prosecco risotto with girolle mushrooms from Cafe Vivo, part of the 21 Hospitality Group. Serves four


  • 2 Garlic cloves, very finely chopped
  • 8 Shallots, very finely chopped
  • 80g Butter
  • 250 Risotto rice
  • 4 Thyme sprigs
  • 2 large pinches Saffron powder
  • 2 litres Chicken stock
  • 240ml Prosecco
  • 240g Cold butter (diced)
  • 4tbls Grated Parmesan
  • Salt & milled white pepper
  • 1600g Small girolles
  • 8tbls Whipped cream
  • 4tbls Chopped flat parsley


Sweat the garlic and 4 shallots in ½ of the butter. Add the rice and fry, stirring all the time until the grains of rice are glassy. Stir in thyme, saffron and ⅔ Prosecco, boil till it has absorbed then add half of the stock, a little at a time. Keep adding the stock one ladle at a time, mixing continually with a wooden spoon. Beat in cold butter a little at a time then season with parmesan, and salt and pepper. Trim the mushrooms, wash and dry. Sweat the other 2 shallots in remaining butter until transparent. Add the mushrooms and fry for 1-2 mins. Season with a little salt and pepper and add to risotto. Finish with whipped cream and remaining Prosecco.

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