Here my step by step guide to the perfect mushroom risotto….
Chop 3/4 of the mushrooms into small pieces and chop finely.
Fry the chopped mushrooms in a high pan or wok for 15 minutes with a little oil. The mushrooms may take on colour, which improves the taste. Next add finely chopped garlic, onion cubes and rice and sweat briefly.
Deglaze mushrooms, rice and onions with white wine and fill up with broth. Cook the risotto stirring for 18-20 minutes simmering lightly. Add fresh and finely chopped parsley, season with salt, pepper and nutmeg, stir with cold butter and olive oil until creamy. You can also add some cream to the risotto with mushrooms…
To decorate the risotto, cut the remaining champigons into 0.5 cm thick slices and sauté in butter and olive oil in an extra pan. Season the fried mushrooms with salt and pepper. Arrange the risotto, add the mushrooms in the middle, optionally add the homemade pesto and serve sprinkled with freshly grated Parmesan cheese.
3. Mushroom Risotto Recipe
Here is the recipe for risotto with mushrooms. You can serve the risotto with a homemade pesto or decorate the risotto with the pesto. I will show you how to make your own pesto in another article! I wish you good luck!
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Cook mushroom risotto yourself. With this guide you can easily cook your risotto with mushrooms. A recipe by professional chef Thomas Sixt.
Clean the mushrooms and chop 3/4 of the mushrooms into small pieces. Cut the remaining mushrooms into 5 mm thick slices.
Then fry the chopped mushrooms vigorously with olive oil and let them take on colour.
Add the finely diced risotto rice, garlic and shallots 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 high heat. Season the mushrooms with salt, pepper and parsley.
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 mushrooms on the mushroom risotto and serve quickly to taste with grated cheese and olive oil. Enjoy your meal!
4. Calories Champignon Risotto, the nutritional values at a glance
Amount Per Serving
Calories 1191Calories from Fat 504
% Daily Value*
Total Fat 56g86%
Saturated Fat 30g150%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Total Carbohydrates 154g51%
Dietary Fiber 8g32%
* Percent Daily Values are based on a 2000 calorie diet.