Mushroom broth

60 g dry mushrooms like porcini, shiitakes or chanterelle or a mix
2 tbs olive oil
2 medium onions – roughly chopped – don’t worry about your cuts – we only keep the liquid
3 garlic cloves – roughly chopped
400 g carrots – chopped in 1 cm slices
300 g celery – chopped 1cm slices
250 g brown button mushrooms – roughly chopped
1 bunch parsley
2.5 l water

For the final plating

1 tbs olive oil
half a bunch
of sage leaves
500 g fresh mushrooms – I love using a mix of chanterelles, porcini and shiitakes
100 ml white wine
0.5 tsp salt
black pepper to taste

30 g
 toasted pine nuts
some freshly minced parsley

Risotto for 6 people

2 tbs olive oil
750 g 
risotto rice
shallot – finely minced
garlic cloves – finely minced
150 ml 
white wine
3 l 
mushroom broth (made in advance)
2 tbs 
lemon juice

This recipe can also be found in German or in French on and they have many many more plant-based recipes.


For the mushroom broth
Start by making the mushroom broth – you can make that in advance and even freeze it for later. This is where all the flavour comes from, therefore we use a lot of vegetable – you could never achieve this flavour with a cube! Rinse the dry mushroom, transfer to a bowl and add boiling water. Leave to soak for 10-15 minutes. In the meantime, heat a pan with olive oil and when it’s hot add black pepper, onions, garlic, herbs and cook on high heat until nicely caramelised (not burnt though). Add the celery and carrots and cook for an additional 5 minutes on high heat – we want the sugars from the veggies to release their aromas. Finally add the fresh mushrooms and cook for another 5 minutes. Rinse the dry mushrooms and add to pan as well as 2.5 litres of water. Cook for minimum 30 minutes and up to 60 minutes with a lid slightly opened.

Filter the broth and transfer to another pan. We need to broth to be warm when we add it to the risotto.

For the plating (mushrooms, pine nuts and parsley)
In a different pan heat the olive oil and when it’s hot add sage leaves, fresh mushrooms and salt and pepper. Cook on high heat for 3 to 5 minutes until golden. Deglaze the mushrooms with 100 ml of white wine. Leave on very low heat until the risotto is ready. We will use for plating.

For the risotto
Heat a pan to medium heat with olive oil. When it’s hot add minced garlic and shallots. Cook until translucent, for around 3 minutes. Add the risotto rice and coat in oil. Add the wine and stir well until the wine has evaporated. Add one ladle of warm broth and stir constantly. Stir until the liquid is gone and add another ladle of broth. This operation is what makes your risotto creamy. Repeat until you have only 1 litre of broth left – at this point we need to make sure we don’t overcook the risotto. The ideal point to stop the cooking process is when the rice still feels slightly undercooked – the rice will continue to cook even though the stove is off.

How to serve it
I love using soup plates to serve my risotto.

In a plate, serve one large spoon of risotto, add some of the mushrooms on top, sprinkle some toasted pine nuts and some freshly minced parsley for a vibrant colour.