Guest Chef recipes

Risotto with wild mushrooms and parmesan fondue

Category: Main Dish

Ingredients for 1 portion:

  1.  Arborio Rice 100 grams
  2. Variety of 8 species Mushrooms (trifolati) 30 grams
  3. Champignon Mushrooms 2 items
  4. Dried Onion 1 item
  5. Dry White Wine 100 ml
  6. Chicken Stock 200 grams
  7. White Truffle Oil 5 grams
  8. Parmigiano Reggiano Cream 80 grams
  9. Butter 10 grams
  10. Edible blossoms of flowers preferably

Preparation Time:30 minutes


  1. Saute’ the  risotto  with the champignon mushrooms  according to the  variety of 8 Species Mushrooms trifolati.
  2. Once it becomes rosy, reduce the heat by pouring wine and add gradually the Chicken Stock, which you have heated up.
  3. When the risotto has boiled, remove it from the stove and add the butter and the White Truffle Oil . Mix with a wooden dipper quickly, in order to become homogenous and once the butter has melted, you are ready to serve out.
  4. In a deep plate, place a springform pan, cover it with the risotto and in the middle create a “nest”. In that nest, place the Parmigiano Reggiano Cream. Cover the bottom with the rest of the risotto. Remove the springform pan and the dish is ready.
  5. Decorate the plate with edible blossoms of flowers and serve out.

Enjoy your meal…
Special Credits to Mastixa restaurant for their hospitality.

Chef: Sophia Terminotzogloy

12 years in the catering hall.

She has been undertaking restaurants for the last 5 years.

In Mastixa restaurant since 2017