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Mushroom Risotto By Marcel Vigneron

by Claire Nolan


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, torn into pieces (225 g)
  • 1 sprig fresh thyme
  • 1 clove garlic, skin on, smashed
  • 1 tablespoon
  • salt, to taste
  • 2 tablespoons
    olive oil
  • 1 ½ cups
    shallot, minced (150 g)
  • 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, use vegetarian parmesan to make the dish vegetarian (75 g)


  • pine nuts
  • wood sorrel
  • grated parmesan cheese
  • olive oil
    Calories 314
    Fat 17g
    Carbs 28g
    Fiber 5g
    Sugar 16g
    Protein 8g

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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