Food & Beverage

Wild Mushroom Risotto Recipe

By Executive Sous Chef Abhijeet Thakre (Taj Hotels Resorts & Palaces)

Abhijeet Thakre – Age – 38, has been in the industry for the past 14 years. An IHM Mumbai alumnus, he holds a Diploma in Hotel Management and Catering Technology since 2001. He has been part of opening teams for three 5 star category hotels and a convention centre. He is essentially a multi cuisine chef, with interests in Italian, Indian and Oriental cuisines and can whip up a mean risotto, pastas and pizzas. He has worked in all corners of India and is a self professed expert on Indian street food and believes that one should live to eat than other wise.


Chef’s Special



Button Mushrooms        20 gms

Shitake mushrooms        15 gms

Arborio Rice       100 gms

Butter                   50 gms

Onions                  10 gms

Garlic                     10 gms

White wine         30 mls

Parmesan cheese            15 gms



Heat, about a litre of water. Bring it to a boil and let it simmer. Finely chop the onions and garlic and grate the Parmesan cheese. Slice the button mushrooms and soak the shiitake mushrooms. When soft, slice the shiitake mushrooms as well.

Add butter to a pan and melt it on a slow flame. Add onions and garlic and saute. Add the mushrooms and saute till soft. Add the arborio rice and saute till all the rice is coated in butter. Add the white wine and mix till the wine is all soaked up. Add water (totally 6 times the volume of rice) in three equal batches. Let the water be soaked every time it is added to the rice before putting in the next one. Cook till rice is al dente.

Finish the rice with a blob of cold butter and Parmesan cheese.

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