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Mushroom Risotto



  • 1 cup Paris mushrooms, 1 cup oyster mushrooms, 1 cup porcini mushrooms, 1 cup morels, cleaned and sliced
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 3 French shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth
  • 4 tbsp mascarpone
  • 3/4 cup parmigiano reggiano, rape
  • Sea Salt / Mill Pepper
  • 1/4 cup persil



  1. Sauté the mushrooms in oil, a small amount at a time so as not to boil them. Season with salt and pepper, then set aside.
  2. Brown shallots in butter. Add the rice and stir, about 2 minutes, to coat the rice well.
  3. Deglaze with wine. Stir until liquid is absorbed. Lower the heat to low-medium and add a ladle of hot stock, then stir. After the broth is absorbed, add a new ladle and so on until all the liquid is absorbed, about 20 minutes.
  4. Add mascarpone, mushrooms and cheese, mix. Sprinkle with persil and serve !


Good to know about mushrooms

Shiitake is the second most consumed mushroom in the world. He is a specialist in immune recovery and cell protection.

As for the reishi mushroom, it is a revitalizing and an outstanding immuno-fortifier. In traditional Asian medicine, it is called a longevity fungus.


Alternative for people in a hurry


Exclusive purple echinacea formula, enriched with rosehip Berry and two powerful immune-regulating fungi, shiitake and reishi to optimize immune function. In the face of the aggressor, Echitake opposes a robust immune resistance, helping to relieve the symptoms and duration of colds, flu and infections, especially those of the respiratory tract.