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Mushroom Risotto By Marcel Vigneron

Indulge in this creamy, dreamy Mushroom Risotto by Marcel Vigneron, a dish that'll make your taste buds dance with delight. Elevate your dinner game with this luxurious, earthy risotto that's both comforting and sophisticated.

Tasty Team
96% would make again
Mushroom Risotto By Marcel Vigneron


for 8 servings

Mushroom Stock

  • 2 cups dried shiitake mushroom (150 g)
  • 2 qt filtered water (2 L)


  • 1 tablespoon grapeseed oil
  • 8 oz oyster mushroom (225 g), torn into pieces
  • 1 sprig fresh thyme
  • 1 clove garlic, skin on, smashed
  • 1 tablespoon butter
  • salt, to taste
  • 2 tablespoons olive oil
  • 1 ½ cups shallot (150 g), minced
  • ¼ cup butter (55 g)
  • 1 ½ cups sushi rice (300 g)
  • 1 bay leaf
  • 1 clove garlic
  • ⅔ cup dry white wine (155 mL)
  • 8 cups mushroom stock (2 L)
  • 1 cup frozen peas (150 g)
  • salt, to taste
  • ¼ cup butter (60 g)
  • 1 drop white truffle oil
  • 1 teaspoon rayu oil, korean garlic chili oil
  • ¼ cup pine nuts (35 g)
  • ⅔ cup grated parmesan cheese (75 g), use vegetarian parmesan to make the dish vegetarian


  • pine nut
  • wood sorrel
  • grated parmesan cheese
  • olive oil

Nutrition Info

  • Calories 641
  • Fat 31g
  • Carbs 68g
  • Fiber 5g
  • Sugar 16g
  • Protein 11g

Estimated values based on one serving size.


  1. Blend dried shiitake in blender until it becomes a fine powder.
  2. Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.
  3. Sauté oyster mushrooms in grapeseed oil until brown edges have formed.
  4. Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
  5. Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
  6. Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
  7. Over medium heat, add 2 cups (470 ml) of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups (1.4-1.9 liters) of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.
  8. Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
  9. Add ¼ cup (60g) butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated.
  10. Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
  11. Enjoy!
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Mushroom Risotto By Marcel Vigneron