French Style Mushroom Risotto

French Style Mushroom Risotto

Although Risotto is traditionally known as an Italian dish, the French make some very flavoursome Risotto dishes which showcase their variety of mushrooms. They grow numerous varieties of mushrooms.

Button mushrooms are a specialty of the Loire Valley, where 50% of the country’s mushrooms are grown in underground galleries. Caves, where conditions for growing mushrooms are ideal. Some of these mushrooms are grown 50 metres underground, spread over 120 kms of galleries, and 7 floors, at a temperature of 13 degrees.

For this recipe I just used what was available in the local supermarket and the end result was still scrumptious. I used field mushrooms as well as the regular button mushrooms available on the day.



  • 1.2 kg mushrooms (Mushrooms as per recipe, 15 dried Porcini mushrooms, as well as a mixture of oyster, chanterelles, hen of the woods.)
  • 4 tblsp butter
  • 1500 ml (6 cups) vegetable stock
  • 1 large brown onion
  • 250 gr Arborio rice
  • 250 gr dry white wine
  • 3 tblsp olive oil
  • 2 tblsp chopped thyme (fresh if possible)
  • 6 or 7 cloves unpeeled garlic
  • 250 gr crème fraîche
  • 60 gr grated parmesan cheese
  • 1 tsp herbs d Provence
  • A few sprigs of parsley
  • Salt and pepper to taste
French Style Mushroom Risotto
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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