Autumn is most definitely here, and if you walk in the woods with the leaves falling, that unmistakable earthy, mushroom smell pervades every footstep.  I find myself yearning to eat mushrooms at this time of year, they satisfy my autumn cravings. If you know where to look, there are wild mushrooms to be found, but we also sell some fantastic locally grown mushrooms, with oyster mushrooms grown by Roger in Hambrook, and our exotic mix punnet of mushrooms from the New Forest.  You can also use dried porcini mushrooms, which you need to hydrate before cooking. We also have fantastic quality chestnut and flat mushrooms available, and by mixing fresh and dried, you get the best flavour and texture from your shrooms.

Tom has a mighty slab of Taleggio cheese in the deli counter, as well as Belazu Risotto Rice, so you are all set for this superb Taleggio & Mushroom Risotto, with its rich, creamy texture, and the superb cheesy mushroom combo.


  • 25g  butter
  • 400g fresh mushrooms (chestnut, oyster or mixed), cut into even pieces
  • 30 g (1 oz) dried mushrooms (mixed or porcini), rehydrated for 30 minutes in hot water (reserve the water)
  • 1 garlic clove, minced
  • 2 sprigs fresh rosemary, needles only, roughly chopped – grab some from our herb garden if you need it.
  • 1 tablespoon olive oil
  • 350 g (1 ¾ cup) Carnaroli rice
  • 1.2 l (5 cups) vegetable stock
  • 125 g (4.4 oz) Taleggio cheese
  • 40 g (15 oz) walnuts, toasted and chopped roughly
  • Salt and pepper


  1. In a large pan, melt the butter over medium heat and fry the chestnut mushrooms for 4-5 minutes until they soften.
  2. Add the rehydrated dried mushrooms and continue to cook for 1-2 minutes. Add the garlic and rosemary and continue to cook for 2-3 minutes, stirring occasionally. Remove everything from the pan and set aside.
  3. In the same pan, heat the olive oil and toast the rice for 1-2 minutes. Add the reserved water from the rehydrated mushrooms and cook until it evaporates.
  4. Pour ⅓ of the stock into the pan and start stirring. When the liquid is almost absorbed, add more stock. Repeat until you have used all the stock and the rice is al dente. The risotto should be creamy and still have some liquid left.
  5. Season with salt and freshly ground black pepper and tip the mushroom mixture back into the pan. Stir well to incorporate, and then add the Taleggio cheese. Stir it in (it will melt completely), and then add the chopped walnuts.
  6. Serve the risotto immediately, with extra walnuts on top if you like.