Mushroom Risotto

This creamy and earthy risotto is a perfect dish to make in a cast iron pan. 

Mushroom Risotto







  • 500 g mixed mushrooms
  • 50 g dried mushrooms, soaked
  • 5 cups vegetable broth
  • 3 shallots finely diced
  • 3 tbsp olive oil
  • 2 garlic cloves
  • 1 1/2 cups Arborio rice
  • 1 1/2 cup red wine
  • Sea salt to taste
  • Bunch of fresh basil, chopped
  • Bunch of fresh thyme, leaves picked
  • 4 tbsp butter
  • Freshly grated Parmesan cheese


1. In the Fry pan
Heat 2 tablespoons of olive oil in the Fry Pan over medium-high heat. Stir in the mushrooms and thyme leaves, and cook until soft, about 5 minutes. Remove mushrooms and their liquid and set aside.

2. Stir
In a separate pan, heat up the broth. Add 1-tablespoon olive oil to the Fry Pan and cook the shallots for a few minutes. Add rice, stir to coat with oil stir for 2 minutes. Pour in wine and stir constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, stir until the broth is absorbed. Continue adding broth 1/2 cup at a time while stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 - 20 minutes.

3. Finishing touches
Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper and garnish with basil.


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