Mixed mushrooms risotto

A succulent recipe with mushrooms

  Ceps  /  Chanterelle  /  Shiitake  /  All

Preparation time
15 minutes

Cooking time
35 minutes






  • 500 g Honza "Extra mixed mushrooms" 
  • 300 g arborio rice
  • 2 shallots
  • 12 cl white wine
  • 80 cl chicken stock
  • 10 g butter
  • 2 tablespoons olive oil
  • 30 g salted butter
  • 40 g grated parmesan
  • Pepper



 In a large frying pan, sauté the Extra mixed mushrooms for 15 minutes until it is thoroughly thawed and there is no more cooking water.

In a frying pan, heat the olive oil and butter. Sauté the shallots and add the rice. Mix well so that it does not turn brown.

As soon as the rice is pearly, pour the white wine, let it evaporate while stirring. Pour in a ladle of hot stock and mix. Continue cooking by adding a little stock and continue cooking the rice for about 20 minutes.

When the risotto is cooked, add the mushrooms and add the cold salted butter. Mix well and serve with Parmesan cheese.


Mixed mushrooms risotto


Extra mixed mushrooms

A delicious mixture of mushrooms for an explosion of flavours.