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Mushroom Risotto Recipe
Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Today I show you my mushroom risotto recipe.
Risotto made easy, with ingredients you always get in the supermarket.
Here you will find out step by step how to prepare your Italian rice dish with oyster mushrooms, button mushrooms, king oyster mushrooms, porcini mushrooms or chanterelles.
Conjure up a quick and easy, delicious and vegetarian dish with mushrooms.
Get inspired here, you might just discover your new favorite recipe.
Good luck and bon appetit!
Table of Contents
1. Recipe Mushroom Risotto
Here is the recipe with step-by-step photos.
I wish you good luck!
Mushroom Risotto
Cooked, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 889
Preparation Time 25 Min.
Cook Time 15 Min.
Total Time 40 Min.
Easy instructions for preparing risotto with fresh or dried mushrooms.
Ingredients
250-350 | g | Mushrooms (Mushroom tips at the end of the recipe) |
4 | tbsp | Olive oil |
2 | Piece | shallots (or yellow onions) |
120-160 | g | risotto rice |
50-80 | ml | dry white wine (optional) |
300-400 | ml | Vegetable broth |
50 | g | butter |
1-2 | tbsp | Parsley |
4 | pinches | primal salt |
2-3 | Pinches | black ground pepper |
3 | Pinches | nutmeg |
100 | ml | Cream (optional) |
40 | g | parmesan |
Instruction
Preparation step 1
Risotto rice
Weigh risotto rice or use a cup.
Calculate a large cup of rice for two people.
Preparation step 2
Wash mushrooms
Clean or wash the mushrooms with a brush, depending on their condition.
I will show you how to wash mushrooms professionally in a cooking school article.
Preparation step 3
Prepare mushrooms
Prepare the mushrooms in the kitchen.
You can reserve a few small mushrooms as decoration.
Preparation step 4
Fry mushrooms
I fry the prepared mushrooms in the pan over high heat.
Season with salt and pepper, then remove from the pan.
-> You can continue using the pan straight away.
Preparation step 5
Prepare shallots
Halve, peel and finely dice the shallots.
Preparation step 6
Prepare risotto
Sweat the risotto rice with bay leaves and diced shallots in a little butter.
-> Lower the temperature and rather sweat a little longer. This way the taste can develop better.
Preparation step 7
cook risotto
Deglaze with white wine and broth and prepare the risotto while stirring and gently simmering.
–> Season with salt, pepper and nutmeg.
-> Note the cooking time on the packaging of the risotto rice.
Preparation step 8
Refine optionally
Optionally, if a lot of mushrooms are available, you can add chopped and fried mushrooms to the risotto.
Preparation step 9
Prepare parsley
Cut the parsley into fine strips.
Preparation step 10
Prepare cheese
Finely grate the Parmesan cheese and prepare for serving.
Preparation step 11
Finish and set up
Serve the risotto:
–> Add some cheese, cold butter and olive oil to the risotto and mix until creamy.
–> Add parsley to taste.
–> Arrange the risotto with a ring in the middle of a warm plate.
–> Heat the decorative mushrooms in butter and refine with parsley, serve on the risotto.
–> Drizzle with a little cold olive oil
Serve quickly, I wish you a good appetite!
Video
In the video I show you an example of how to prepare mushroom risotto with chanterelles.
Courses
Cousine
Keyword
2. Overview of Calories and Nutritional Values
3. Mushroom Risotto and Alternative Ideas
Mushrooms are a wonderful ingredient and are available in supermarkets all year round.
No wonder the mushroom risotto is one of the most popular vegetarian risotto variants.
I have a simple tip for you:
Buy light and dark mushrooms, add the light mushrooms to the risotto and cook them with the rice.
These mushrooms add flavor and your risotto will stay nice and light and white.
You take the dark mushrooms as a topping:
Fried in olive oil, refined with or without cream/soy cream, in any case with freshly cut parsley in a color and taste-coordinated way, these mushrooms go on your risotto and complete it visually and tastefully at its finest!
Which mushrooms can you use for risotto? Here you can find some ideas:
4. Mushroom Risotto With Fresh Mushrooms
The risotto is a real highlight, please note my following tips for purchasing and preparing the fresh mushrooms:
- Buy clean, fresh mushrooms if possible
- Dry brush dirty mushrooms
- Always process mushrooms quickly
- Put some of the mushrooms in the risotto, use the remaining mushrooms as a topping on top
- Always fry mushrooms at high heat, which contributes to the positive development of taste
Tip for cleaning and washing heavily soiled, fresh mushrooms:
If the mushrooms are very dirty, fill a large bowl with cold water, stir in 2 tablespoons of flour or cornstarch and the juice of a whole lemon and quickly wash the mushrooms in it.
Then wash the mushrooms under running water and quickly dry them.
For explanation:
The dirt can be removed from the mushrooms by the lemon juice (the acid), the flour binds the dirt.
5. Mushroom risotto with dried mushrooms
The risotto with dried mushrooms differs minimally in the preparation, but there are a few things to consider.
Please have a look at my recipe for porcini risotto , where I will show you step by step how to prepare risotto from dried mushrooms .
For a strong mushroom taste, add dried mushrooms to the risotto, finely fry fresh mushrooms and arrange on the risotto.
Mushroom risotto tip from chef Thomas Sixt
6. Mushroom Risotto Quick Guide, Also Tastes Good Without Wine
Here is a quick guide to preparing mushroom risotto from fresh mushrooms:
- Slice the clean mushrooms
- Sauté half of the mushrooms in olive oil and allow them to color slightly
- Add the diced shallots or onions and sauté briefly
- Add risotto rice and sweat until colourless
- Deglaze with white wine (or leave out the wine), pour in hot stock and simmer gently
- Fry the remaining mushrooms, refine with parsley or thyme
- Season the roasted mushrooms with salt and pepper
- Prepare the mushrooms with or without cream as a topping for the mushroom risotto
- Finish cooking the risotto, stir in the finely grated cheese and olive oil until creamy
- Season the risotto to taste with salt, pepper, nutmeg and cayenne pepper
- Serve the creamy mushroom risotto on warm plates using a platter ring
- Put the mushroom topping on top and serve quickly sprinkled with cheese.
7. More Ideas For Risotto
Pumpkin Risotto Recipe For Gourmets
Truffle Risotto Recipe
Mushroom Risotto with Chanterelles
Vegetable Risotto Recipe with Ideas for the Season
Strawberry Risotto Recipe
Lemon Risotto Recipe
Mushroom Risotto Recipe
Green Asparagus Risotto Recipe
Wild Garlic Pesto Basic Recipe
Saffron Risotto Recipe
Saffron Risotto Shrimps Fish Variations Recipe
Vegetarian Pumpkin Risotto Recipe with Spinach
Vegetable Risotto with Truffle Foam
Red Wine Risotto, Recipe for Gourmets with Video Instructions
This is how you cook an Asparagus Risotto simply and deliciously!
Simple Risotto with Ham, Cooking Video and Step by Step Story
Porcini Risotto Recipe with Cooking Video Instructions
Make your own Pesto, Basil Pesto alla Genovese, Recipe with Step by Step Photos and Chef´s Tips
Pure Italy with easy Radicchio Risotto
Comments, Cooking Questions and Answers
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Sarah,
🙂
thank you for your beautiful lines, I appreciate that.
If the food tastes good, everything is good!
I wish you continued success!
Kind regards Thomas
Hi Thomas!
Great to See what you arrange!
I love mushrooms!! and this recipe too! I recently cooked it with king oyster mushrooms, hmmmmmm!
Simply delicious. I would be interested to know what kind of mushroom you like to eat your risotto with, Mr. Sixt?
Or are the mushrooms also mixed from time to time?
Is it possible to use different types of mushrooms for a risotto? 🙂 Regards, Lessy
Hello Lessy,
🙂
I really like the risotto with porcini mushrooms, the gourmet variant would be with morel and in the time in combination with green asparagus.
I leave the blender in the cupboard with this dish 🙂
Kind regards Thomas
Hi Thomas,
🙂
I picked out your dish in the afternoon.
My friend Mila recommended your blog to me.
The mushrooms were really easy.
I decided on king oyster mushrooms and they were also available in the supermarket.
Haven't cooked risotto that often and your instructions were a great help.
I stirred some of the mushrooms into the risotto and put some on top with parsley for decoration.
It was delicious! Thanks very much!