Mixed Mushroom Risotto

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes


  • 300 g Carnaroli rice
  • 200 g mixed fresh mushrooms (2 king bolete, 1 oyster, 3 chanterelle, 40g of crimini, 40g of shiitake)
  • a handful dried mushrooms ( 10 g of mixed oyster, Bolete, portabella)
  • 1/4 onion, chopped
  • 1 clove garlic, whole
  • 3 tablespoons ofextra virgin olive oil
  • 1/4 cup white wine
  • 1 tablespoon dry vegetable stock powder
  • 5 cups of hot water
  • 1 sprig of parsley
  • 1/8 cup chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • pat of butter
  • 3/4 cup parmigiano reggiano, grated


  1. Start by putting dried mushrooms in water. Set aside and let soak for at least 1/2 hour.
  2. Prepare vegetable sock (dry vegetable stock powder mixed with hot water).
  3. Clean, wash and chop fresh mushrooms.
  4. Discharge water from dried mushrooms and give them a quick rinse. Drain, chop and add to the fresh mushrooms.
  5. Drizzle olive oil into a medium sized pot to coat the bottom. Add onion chopped, garlic whole, sprig of parsley and sautee for a couple minutes till onions become transluscent.
  6. Add mushrooms, let moisture reduce about 10 minutes, and pour in white wine.
  7. Let simmer 10 minutes. Take out sprig of parsley and garlic whole.
  8. Add rice and coat well with juices and oil from pot.
  9. Start with adding two ladles of vegetable stock, then add as broth reduces until rice is cooked, about 20 minutes, but taste the rice, it should have a slight crunch to it.
  10. Turn off heat. Add pat of butter and 1/2 cup grated parmigiano reggiano.
  11. Serve with a sprinkle of chopped parsley and sprinkle parmigiano on top.


Cooking time may vary according to rice used. You can also use Arborio Rice, which would cook faster. As for the texture of the rice, it should have a bit of a crunch to it.


  • Serving Size: 4 portions
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