Mushroom Risotto Recipe

Mushroom Risotto Recipe

mushroom risotto recipe


  • 1C of rice
  • 3C of chicken stock
  • 1 piece of garlic
  • 1T of olive oil
  • 1t of thyme (dried)
  • 1t of thyme (dried)
  • 15g (0.5oz) of porchini mushroom (dried)
  • 50g (1.7oz) of button mushroom
  • 50g (1.7oz) of king oyster mushroom
  • 30g (1oz) of young Pleurotus osteratus
  • 50g (1.7oz) of chopped-up onion
  • 30ml (1fl oz.) of white wine
  • 40g (1.4oz.) of parmesan cheese powder
  • Italian parsley
  • salt and pepper


  1. Wash the rice.
  2. Drain the water. Be careful not to pour off the rice along with the water.
  3. Wash one more time and drain the water.
    Move the rice into a soup plate for temporary.
  4. Soak the porcini (or another kind) mushrooms in water.
    Remove the moisture then chop. Chop cloves of Garlic.
  5. Cut the button mushrooms and the king oyster mushroom into small pieces.
    Shred young Pleurotus osteratus into pieces.
  6. Soak the cube (3g) of chicken stock in 600ml of boiled water.
    Completely dissolve it before use. Keep it warm for cooking.


  1. Preheat your Cuchen Smart Multi Cooker.
  2. Put half the butter into the inner pot.
  3. Put the washed rice in the inner pot.
  4. Add garlic and onion and all mushrooms and thyme. Pour white wine.
  5. Stir everything a few times to mix.
  6. Pour in warm chicken stock and then cover the lid.
  7. Select white rice by the button or smart dial on your Cuchen rice cooker.
  8. Set Pressure to 0; Cook for 20 minutes.
  9. When cooking is done, leave it closed for 5 minutes.
    Then open and pour olive oil or add butter to the dish and mix it up well.
  10. Sprinkle parmesan cheese powder and chopped Italian parsley.
    Season with salt and pepper.
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