This Italian-style mushroom risotto is a dish that is desired at any time of the year, but especially in autumn. I'm sure you'll like it so much that you'll want to enjoy it again and again. An exquisite recipe that combines the creaminess of risotto with the forest flavor of mushrooms and the always special touch that Parmesan cheese provides.

Choose the various mushrooms that you like the most, surely you will not lack options in the market; You can also choose to only use one variety. But since I am convinced that this recipe will stay in your cookbook, you will see that just by changing the type of mushroom you use or the broth you add, you will have a different dish every time you cook it.

If you want to delight your guests with a delicious meal, there is nothing better than this Italian-style mushroom risotto which, cooked and presented in the low Le Creuset Evolution saucepan-type cocotte , makes it something as elegant as it is exquisite.

Here you have the recipe. I hope you try it and savor the result.

Mushroom risotto recipe


  • 90g butter
  • 45 ml olive oil
  • 2 onions finely chopped
  • 4 cloves of garlic
  • A few sprigs of fresh thyme
  • 250 g arborio rice
  • 150 ml white wine
  • 2-3 liters of chicken broth or mushroom broth
  • 100g butter
  • 150 g Parmesan cheese
  • 600 g - 800 g of various mushrooms (boletus, common mushroom, oyster mushrooms, portobello...)
  • Sea salt and freshly ground black pepper, to taste
  • sage to decorate


    1. Put the butter in your 24 cm Evolution Le Creuset low casserole-type Cocotte . When it starts to melt, add the olive oil and sauté the onions, garlic and thyme. Let it cook until the onions change color and look translucent.
    2. Add the rice and toast for about 5 minutes to release the starch, stirring gently with a spatula.
    3. Pour in the white wine to deglaze and let it reduce until it completely evaporates.
    4. When the wine has evaporated, add the hot broth little by little, cooking over medium heat and stirring constantly throughout the cooking time, until you barely have any broth left. Taste the rice grains to see if they are almost al dente.
    5. Remove the risotto from the heat before it is completely cooked, as it will continue to cook in the cast iron saucepan. Finish by adding the butter and grated Parmesan cheese, without stirring. Place the lid on the saucepan and let it sit for about 2-3 minutes to allow the butter and cheese to melt.
    6. Meanwhile, heat the olive oil in a non-stick frying pan and fillet the mushrooms. Sauté them in the pan with some sage leaves and a little butter, until golden.
    7. Immediately remove the lid, quickly stir the risotto with a spatula to emulsify it and season to taste. It should have a soft and velvety appearance, but not too thick. If so, add a little more broth as needed and serve immediately with the mushrooms sautéed in butter and sage. Grate a little parmesan on top and bon appetit!


    • There are recipes that allow for many variations and this risotto is one of them. By simply changing the broth, using one type or another of mushrooms or aromatic herbs with which we glaze them in the pan, the aromas and flavors will change completely. It is a risotto that is worth many!
    • One of the advantages of cooking with iron pieces, in addition to how beautiful they are, is the temperature retention. It is not necessary to maintain a live fire, but at low powers excellent results are obtained and significant savings on the electricity bill. Think that you can even take advantage of the heat they retain and turn off the heat a few minutes early so that it finishes cooking with that residual heat.

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