Mushroom Risotto By Marcel Vigneron
featured in How To Make The Best Creamy Risottos
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
May 04, 2023
96% would make again
Ingredients
for 8 servings
Mushroom Stock
- 2 cups dried shiitake mushroom (150 g)
- 2 qt filtered water (2 L)
Risotto
- 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
Garnish
- 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.
Preparation
- Blend dried shiitake in blender until it becomes a fine powder.
- 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.
- Sauté oyster mushrooms in grapeseed oil until brown edges have formed.
- Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
- Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
- Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
- 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.
- Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
- Add ¼ cup (60g) butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated.
- Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
- Enjoy!
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