mushroom risotto

Perhaps the tastiest risotto is the mushroom version. Now that it is September and the weather now and then acts as if the summer is already over, I thought it was time for it. And the moment I work out this recipe, the sun is shining again… Well, actually this is always delicious!

Of course it helps that there are delicious mushrooms for sale again. In this recipe I use chanterelles (my favorite), trompettes de la mort, beech agaric and regular mushrooms. If you can't get everywhere, you can of course just get a mushroom mix at the supermarket. Then use the smaller mushrooms as decoration.

You can make much more of the sweet and sour beech mushroom than you need now, but you only buy them per bundle. And they stay just as good, so be sure to use them in other dishes as well.

To work!

mushroom risotto

5 from 1 vote
Course: Main dishCuisine: ItalianDifficulty: Simple


Preparation time




  • 1 bundle beech mushroom

  • 15 ml White wine vinegar

  • 15 gr sugar

  • 15 ml water

  • 10 gr dried porcini mushrooms (porcini)

  • 125 gr mushrooms

  • 15 gr oyster mushrooms

  • 50 gr chanterelles

  • 15 gr trumpets de la mort

  • 0,5 l vegetable stock

  • 1 shallot

  • 1 toe garlic

  • 3 twigs thyme

  • 150 gr risotto rice (Arborio)

  • 100 ml White wine

  • butter

  • 40 gr Parmesan cheese

  • 6 leaves red sorrel (optional)


  • Sweet and sour beech mushroom
  • Mix the vinegar with the sugar and water and bring to a boil. Stir until the sugar is dissolved.
  • Cut the beech mushrooms and put them in a container (or in a clean jam jar, then you can easily store them immediately).
  • Pour the hot mixture over this and let it cool for at least half an hour.
  • porcini mushrooms
  • Soak the porcini mushrooms in 100ml of hot water for at least half an hour.
  • Strain and keep the soaking liquid aside.
  • Finely chop the porcini mushrooms.
  • Mushrooms to bake
  • Clean the chanterelles, trompettes de la mort and beech mushrooms. Keep the largest beech mushrooms aside, they go through the risotto.
  • Fry these mushrooms in butter just before the risotto is ready.
  • Season with salt and freshly ground pepper.
  • Risotto
  • Chop the shallot, finely chop the garlic and ris the thyme.
  • Heat a dash of olive oil over medium heat in a frying pan (which you also have a lid for) and sauté the shallot, garlic and thyme.
  • Meanwhile, make sure the temperature of the stock is around boiling point.
  • Add the rice to the frying pan and fry until the rice is slightly translucent.
  • Deglaze with the wine and let it evaporate.
  • Then add a ladle of stock and repeat this once it has been absorbed by the rice. Let it simmer for 10 minutes while stirring regularly.
  • Meanwhile, roughly chop the mushrooms and tear the large oyster mushrooms into strips.
  • Add the porcini mushrooms, along with the soaking liquid and the mushrooms and torn oyster mushrooms. Cook for 8 minutes until the rice is cooked but still firm (al dente). If the moisture has evaporated before that time, you can add a little more.
  • Remove the pan from the heat, add a knob of butter and grate over the cheese. Then put the lid on the pan and let it rest for 2 minutes.
  • Then stir and season with a good pinch of freshly ground pepper.
  • layout
  • Choose a deep plate and spoon the risotto into it.
  • Divide the fried mushrooms over this and then put some sweet and sour beech mushrooms in between. I start with the oyster mushrooms, then the trompettes de la mort and then the chanterelles. This is how you build beautiful layers.
  • Add a few more red sorrel leaves if you like.
  • For the picture I carefully pour a little bit of broth around it and I drop some olive oil or herbal oil in.
  • Buon appetito!

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