Mushroom Risotto Recipe, so easily and quickly you cook a Risotto with Mushrooms

fungus risotto risotto with mushrooms recipe picture

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I show you my Mushroom Risotto recipe. Risotto made easy, with ingredients you always get in the supermarket.

Here you will learn how to prepare risotto step by step with oyster mushrooms, mushrooms, herbseitlinge, porcini mushrooms or chanterelles.

Put a quick and easy, delicious vegetarian risotto with mushrooms on the table. Get inspired here, maybe you’re just discovering your new favorite recipe. Good luck and a good appetite!


1. Risotto with Mushrooms

Mushrooms are a wonderful ingredient and are available in supermarkets all year round. No wonder that mushroom risotto is one of the most popular vegetarian risotto varieties. I have a simple tip for you: buy light and dark mushrooms, put the light mushrooms in the risotto and cook them with the rice. These mushrooms give the taste and your risotto stays bright and white. The dark mushrooms you take as toppings: fried in olive oil, refined with or without cream/soy cream, at least with freshly cut parsley colored and flavored to match these mushrooms on your risotto and complete it visually and taste of the finest!

Fresh chanterelles on a chopping board
Chanterelles are popular mushroom risotto ingredients along with mushrooms and herbseitling.

2. Mushroom Risotto with fresh Mushrooms

The risotto with fresh mushrooms is a real highlight, please note my following tips for buying and preparing fresh mushrooms:

If the mushrooms are very dirty, fill a large bowl with cold water, stir in 2 tablespoons of flour or corn starch and the juice of a whole lemon and wash the mushrooms in it in a flash. Then wash the mushrooms under running water and dry them quickly. Explanation: The lemon juice (the acid) can loosen the dirt from the mushrooms, the flour binds the dirt.

Suitable mushrooms that you can get on the market in season or always:

stone mushrooms fresh on a cutting board
Fresh porcini mushrooms are excellent for mushroom risotto.

3. Mushroom Risotto with dried Mushrooms

The mushroom risotto with dried mushrooms differs minimally in its preparation, but there are still some things to consider. For this please look at my recipe for porcini mushroom risotto , there I show you the preparation of risotto by dried mushrooms step by step.

4. Mushroom Risotto short Instructions, Mushroom Risotto without Wine also tastes good!

Here my short instruction for the preparation of mushroom risotto from fresh mushrooms:

5. Recipe Mushroom Risotto

Below you will find the basic recipe for mushroom risotto. You can prepare your risotto with mushrooms in different variations depending on the market offer. Good luck!

Mushroom Risotto

Mushroom risotto basic recipe for various fresh mushrooms. Follow the tips in the article.

Servings 2 Persons
Calories 1191
Total Time 40 Min.
Make mushroom risotto from fresh mushrooms, that’s what I’ll show you in this recipe article. Learn how to prepare a delicious mushroom risotto, risotto with oyster mushrooms, risotto with porcini mushrooms, chanterelles or herb sideburns yourself. Discover your favorite recipe, cook delicious risotto with mushrooms NOW!

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fungus risotto risotto with mushrooms recipe picture


Preparation Time

15 Min.

Cook Time

25 Min.


250-350 g fresh mushrooms FROM SUPERMARKET (see Mushrooms Infos below)
4 tbs oliv oil
2 pc shallots (or yellow onions)
120 g Risotto Rice Arborio, Vialone nano
50-80 ml dry white wine (optional)
300-400 ml Vegetable broth
50 g butter
1-2 tbs Parsley
4 pinch Salt
2-3 pinch Pepper
3 pinch nutmeg
100 ml Cream (optional)
40 g parmesan


Clean the mushrooms according to the instructions in the article and cut into slices or bite-sized pieces. Fry half of the mushrooms in a pan with a little olive oil. Add the diced shallot and risotto rice and sweat briefly. Deglaze with the white wine, gradually add the hot vegetable stock and cook the risotto covered with liquid until lightly simmering. Stir the mushroom risotto constantly.

Cut the parsley into fine strips, sauté the remaining mushrooms in a frying pan with a little olive oil and butter and let colour over a high heat. Season the mushrooms with salt, pepper and parsley and optionally add some white wine and cream.

Season the risotto with salt, pepper and nutmeg. Mix the mushroom risotto with some grated cheese and the remaining butter/olive oil until creamy and arrange on warm plates. Place the prepared remaining mushrooms on the mushroom risotto and serve quickly to taste with grated cheese and olive oil. Enjoy your meal!

Mushrooms Info: Oyster mushrooms, mushrooms light and dark, herb mushrooms, oyster mushrooms, porcini mushrooms, chanterelles/roe deer/egg mushrooms

6. Calories Mushroom Risotto Overview of Nutritional Values

7. More Ideas for Cooking

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