Anton Mosimann's Risotto Ai Funghi

One of the most celebrated chefs in the world, Swiss-born Anton Mosimann has catered for the British royal family as well as for 4 British Prime Ministers, 4 US Presidents and countless other dignitaries and VIPs throughout his illustrious career. At the age of 28, he was appointed Maitre Chef des Cuisines at the Dorchester Hotel in London — the youngest ever to hold this position — and during his 13-year tenure he was awarded two Michelin stars, the first time such an accolade had been given to a hotel restaurant outside of France. With his two sons Philipp and Mark Mosimann, he currently runs one of the most prestigious private dining clubs in the world, Mossimann's Club in the heart of Belgravia, where members come from the world over to enjoy its exemplary cuisine, wines and bespoke service. Although he is best known for his cuisine naturelle, which eschews ingredients like butter, cream and alcohol and focuses more on the flavours of individual ingredients, Mosimann’s signature Risotto ai Funghi, boasts all three in glorious abundance — a dish the late Princess Diana named a personal favourite.

Chef Mossiman at London's Burrough Market

Anton Mosimann's Risotto Ai Funghi
Serves 4

2 tsp butter 
1 medium shallot, finely chopped
1/2 cup Arborio rice 
2/3 cup strong chicken stock 

Wild Mushroom Sauce:
2 tsp butter 
1 medium shallot, finely chopped
1 1/2 cups mixed wild mushrooms, finely diced, such as shiitake, oyster, enoki 
1 tsp flour 
1/4 cup Madeira
2/3 cup brown veal stock 
1/4 cup double cream 
salt & freshly ground pepper

Risotto:
the reserved rice
1/3 cup chicken stock 
3/4 cup wild mushroom sauce 
2 tbsp plus 2 tsp Parmesan cheese 
5 tsp whipped cream 
3 tbsp horn of plenty mushrooms (black chanterelle or black trumpet)
2 tbsp truffle oil 
3 tbsp freshly cut chives
2 tbsp champagne
salt & freshly ground pepper, to taste


Melt 2 teaspoons of butter in a medium saucepan. Add the finely chopped shallots and cook until they are soft and translucent. Add the Arborio rice to the pan and stir constantly until all of the grains are well coated. Add the chicken stock and stirring gently, cook the rice for 10 minutes. Spread the rice onto a clean baking tray and allow to cool; set aside.

Melt 2 teaspoons of butter in a sauce pan and gently sauté the finely chopped shallots until they becomes translucent. Add the diced wild mushrooms to the pan and cook until they soften. Sprinkle them with 1 teaspoon of flour and stir until it's well blended. Add the Madeira and reduce by half. Add the veal stock and reduce by half. Add the double cream and reduce again by half. Season with salt and freshly ground pepper.

Pour the mushroom sauce and reserved rice into a large heavy sauce pan, and add the following separately, stirring frequently with a wooden spoon: first the parmesan cheese, followed by the whipped cream then the horn of plenty or black chanterelle mushrooms. While stirring, add the chives, truffle oil and finally the champagne. Adjust the seasoning and serve immediately.