Mushroom risotto

Rating 5 5 (1 reviews) Add rating
5 1
Region Netherlands
Categories Main courses, Side dishes
Tags Basic recipes, Luxury dishes
Servings: 4
Preperation time: 5 minutes.
Cooking time: 30 minutes.
Recipe by:

The first risotto I've ever made was a mushroom risotto. Since then I've made many other risotto's but I remember this fondly.

You can use different types of mushroom and in this case I'm using a mix of oyster mushrooms, shiitake and chestnut mushrooms.

I served this risotto as a side dish with some roasted leg of lamb but it's perfect to serve on its own.

Mushroom risotto

The ingredients for mushroom risotto:

  • 200 gram risotto rice;
  • 1 shallot;
  • 1 liter lamb stock;
  • 30 milliliter sherry;
  • 25 gram butter;
  • 100 gram Parmigiano-Reggiano;
  • olive oil;
  • 70 gram shiitake; sliced
  • 70 gram oyster mushrooms; sliced
  • 70 gram chestnut mushrooms; sliced
  • 10 milliliter Italian brandy;
  • parsley; chopped

How to make mushroom risotto?

  1. Add the butter to the pan.
  2. Lightly fry the shallot in the pan until translucent.
  3. Add the sherry
  4. Let it briefly reduce.
  5. Add part of the lamb stock to the pan.
  6. Let it reduce and repeat these 2 steps untill the risotto rice is cooked.
  7. Add the Parmigiano-Reggiano
  8. Grab a new pan.
  9. Add the olive oil to the pan.
  10. Add the shiitake, the chestnut mushroom and the oyster mushroom and fry on medium temperature until colored.
  11. Flambé with the Italian brandy.
  12. Sprinkle with the parsley for decoration.
  13. Your dish is ready, enjoy!

More about the ingredients used:

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