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Pilz-Risotto Deluxe

By Isi Schaefer

Mushroom Risotto Deluxe

Enjoy this delicious fusion of two kitchen classics: risotto and mushrooms! This recipe combines traditional risotto preparation with the distinctive taste of mushrooms. Perfect for anyone who likes to lick their fingers after eating. 😂 Follow us into the kitchen and let’s conjure up this culinary delight together!


  • 525ml mushroom broth (1 bottle)
  • 50ml white wine
  • 250g risotto rice with dried porcini mushrooms
  • 1-2 tbsp Risotto Deluxe organic spice
  • Ghee/olive oil
  • 1 shallot, finely chopped
  • Parmesan or Pecorino, freshly grated
  • A few sprigs of rosemary, finely chopped
  • 250g seasonal mushrooms, sliced ​​(champignons, chanterelles, etc.)
  • Salt pepper

And so it goes:

  • Sauté the shallot in a little olive oil/ghee until translucent.
  • Add the risotto rice and sauté briefly until it is translucent.
  • Deglaze with white wine and let it boil down a little.
  • Gradually add the mushroom broth and stir constantly until the rice has absorbed the liquid and is creamy and al dente.
  • Then season with the Risotto Deluxe spice.
  • n In the meantime, fry the mushrooms in a separate pan and season with rosemary.
  • Fold the mushrooms and freshly grated cheese into the risotto.
  • Season with salt and pepper and serve.