How to make Three Mushroom Risotto - Risotto made with three different mushrooms and enriched with white wine and parmesan cheese.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Button mushrooms (बटन मशरूम), Button mushrooms (बटन मशरूम)

Cuisine : Italian

Course : Rice

Three Mushroom Risotto Recipe Card

Three Mushroom Risotto

Hindi: dhingri
Available in various types, shapes and sizes, these edible fungi (purely vegetarian!) are a great way to glam-up your dishes. Talking about the types, there are – button, enoki, morel, oyster, shiitake, porcini, chanterelle and portabella. Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.

For more recipes related to Three Mushroom Risotto checkout Mushroom Dum Biryani, Pot Mushroom Rice, Kumbh Pulao, Mushroom Quinoa Rissotto . You can also find more Rice recipes like Egg Biryani, Rajasthani Motiyan Pulao, Kathrikai Bhaath, Bisi Bele Hulianna.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Three Mushroom Risotto Recipe

  • Button mushrooms sautéed with fresh thyme and pureed 6-8

  • Button mushrooms quartered 5-7

  • Enoki mushrooms ½ bundle + for garnishing

  • Shiitake mushrooms dried, soaked and quartered 2-3

  • Arborio rice 1½ cups

  • Olive oil 1 tablespoon

  • Butter 2 tablespoons

  • Garlic chopped 1½ tablespoons

  • Onion finely chopped 1 medium

  • White wine ¼ cup

  • Vegetable stock 3 cups

  • Salt to taste

  • Crushed black peppercorns to taste

  • Parmesan cheese grated 2-3 tablespoons

  • Fresh thyme sprig for garnishing


Step 1

Heat olive oil and 1 tablespoon butter in a deep non-stick pan. Add garlic and sauté for 30 seconds. Add onion and sauté till translucent.

Step 2

Add rice and mix. Add white wine, mix and cook for 1 minute. Add button mushroom puree, mix and cook for 1 minute.

Step 3

Add vegetable stock gradually, mix, cover and cook till rice is done.

Step 4

Heat remaining butter in a non-stick pan. Add button mushrooms and sauté for 1 minute. Add shiitake mushrooms and sauté for 1 minute. Add enoki mushrooms, toss and sauté for 1 minute.

Step 5

Add remaining stock and mix. Add salt and crushed peppercorns, mix and cook till the moisture evaporates. Add parmesan cheese and mix.

Step 6

Serve hot garnished with few enoki mushrooms and torn thyme sprig.