Mushroom Risotto Recipe

Mushroom risotto recipe image
Mushroom Risotto Recipe Image © Chef Thomas Sixt

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is a chef, food photographer and cookbook author.
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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!

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
Total Time 40 Min.

Easy instructions for preparing risotto with fresh or dried mushrooms.

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4.95 from 1106 ratings

Mushroom risotto recipe image
Mushroom Risotto Recipe Image © Chef Thomas Sixt

Preparation Time

25 Min.

Cook Time

15 Min.

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

Risotto Rice
Risotto rice in a bowl.

Risotto rice

Weigh risotto rice or use a cup.

Calculate a large cup of rice for two people.

mushrooms in flour lemon water
Prepare the mushrooms and carefully tap them off. Pour in the water and stir in the flour and lemon juice. Dip the mushrooms quickly and move them in the water. I always do this with small portions, then place the mushrooms in the sieve and quickly wash them under running water. Dry the cleaned mushrooms on the kitchen towel.

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.

King oyster mushrooms in a basket fresh from the market.
Fresh, small king oyster mushrooms go perfectly with the fish. You can also use porcini, peppercorns, or other seasonal mushrooms for the dish.

Prepare mushrooms

Prepare the mushrooms in the kitchen.

You can reserve a few small mushrooms as decoration.

Fried mushrooms in the pan.
Fried mushrooms in the pan, king oyster mushrooms fried crispy.

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.

Dice the shallot
Halve the shallot and cut into fine cubes.

Prepare shallots

Halve, peel and finely dice the shallots.

Sweat the risotto rice
Risotto rice with the ingredients clearly shown when sweating.

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.

Deglaze the risotto
Risotto approach with white wine and broth.

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.

Mushroom risotto in a pot
Risotto with mushrooms

Refine optionally

Optionally, if a lot of mushrooms are available, you can add chopped and fried mushrooms to the risotto.

Finely chop the parsley
Finely chop or chop the parsley.

Prepare parsley

Cut the parsley into fine strips.

Grate parmesan
Finely grate the parmesan

Prepare cheese

Finely grate the Parmesan cheese and prepare for serving.

Mushroom risotto recipe image
Mushroom Risotto Recipe Image ©Thomas Sixt

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.

Cousine

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:

chanterelles
Recipes for chanterelles by chef Thomas Sixt. Chanterelles are regionally called Eierschwammerl and Reherl, other names are: Eierschwammerl, Gelbschwammer, Gelbschwammerl; popular: Yellowling, Gehling, Rehgeiß; Austrian: Re(c)hling, Recherl
oyster mushrooms
oyster mushrooms
Slice the mushrooms
Thinly sliced mushrooms.
King oyster mushrooms in a basket fresh from the market.
Fresh, small king oyster mushrooms go perfectly with the fish. You can also use porcini, peppercorns, or other seasonal mushrooms for the dish.
Porcini fresh
Fresh and brushed porcini mushrooms.
Piopparello Mushroom Southern Harlequin
Piopparello are small, tasty mushrooms.

4. Mushroom Risotto With Fresh Mushrooms

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

Clean chanterelles
You can find local chanterelles yourself. © Thomas Sixt Food Photographer

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.

mushrooms in flour lemon water
Prepare the mushrooms and carefully tap them off. Pour in the water and stir in the flour and lemon juice. Dip the mushrooms quickly and move them in the water. I always do this with small portions, then place the mushrooms in the sieve and quickly wash them under running water. Dry the cleaned mushrooms on the kitchen towel.

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
Soak the porcini mushrooms
Soak the dried porcini mushrooms in cold water.
soaked. dried morels
We know the strong mushroom taste from dried porcini mushrooms and morels. When ground into a powder, the journeymen release most of the aroma.

6. Mushroom Risotto Quick Guide, Also Tastes Good Without Wine

Here is a quick guide to preparing mushroom risotto from fresh mushrooms:

7. More Ideas For Risotto

Comments, Cooking Questions and Answers

4.95 from 1106 ratings

Below you can write to me directly.
Please don't forget the star rating on the recipe, 5 stars means you liked it!

  • 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!

    Reply

    • 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

      Reply

  • 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

    Reply

    • 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

      Reply