Mushroom Risotto
A classic Italian recipe cooked with vacuum boiling technique.
Mushroom Risotto Recipe by Chef Gautam Mehrishi

- Italian


- 4

Cooking Time

-25-30 Min


- Medium

Preparation Time

- 20 Min


  • 2 tbsp Oil
  • 2 tsp chopped Garlic
  • 2 tbsp chopped onion
  • 2 tbsp chopped Celery
  • Salt to test
  • 3 to 4 Mushrooms
  • 1 cup Risotto Rice
  • ½ cup White Wine
  • 1 cup vegetable stock
  • ½ cup Cream
  • ½ cup Grated Parmesan Cheese
  • 1 cup Pistachios
  • 3 to 4 tsp White Wine
  • 2 tbsp Cream
  • 1 tsp Peprika powder
  • 1 tsp All Spice powder
  • Dry Zucchini powder
  • Dehydrated black Olives.


  1. 1

    In a pan, heat Oil.
  2. 2

    Add chopped Garlic, chopped onion, chopped Celery, Salt, chopped Mushrooms, Risotto Rice and sauté.
  3. 3

    Turn off the gas.
  4. 4

    Add White Wine, vegetable stock, Cream, Grated Parmesan Cheese amd mix well.
  5. 5

    Put the mixture in a zip lock bag.
  6. 6

    Add zip lock bag in boiling water, added oil and salt.
  7. 7

    Close the lid and cook for 25 minutes.
  8. 8

    In a pan, Pistachios, White Wine, Cream, Parmesan Cheese amd cook.
  9. 9

    Divide sauce in two parts.
  10. 10

    in one half, add Peprika powder and in second half, add All Spice powder.
  11. 11

    Serve with Celery, Dry Zucchini powder, Dehydrated black Olives and Mushrooms.
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Gautam Mehrishi


Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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