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Brussels Mushroom Risotto

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Eclo, formerly known as “Le Champignon de Bruxelles”, is an urban farm that produces exotic mushrooms, microgreens and baby herbs. Founded in 2014, it operates today around 3,000 m2 of the Cureghem Cellars, in Brussels city center. Making it the biggest underground farm in Belgium.

60 mins



– 550 gr of Shiitake from Brussels
– 400 g of arborio rice
– 50 cl of vegetable broth
– 2 tbsp of olive oil
– Butter
– 40 cl of dry white wine
– 2 tbsp of parmesan
– 2 onions
– 2 shallots
– 2 cloves garlic
– Arugula & lovage
– Salt pepper


  • Cut the mushrooms into strips.
  • Brown an onion in a saucepan with a butter/olive oil mixture.
  • Add half the mushrooms and deglaze with broth. Leave to simmer.
  • Add olive oil, butter and rice to a new saucepan. Stir until it becomes translucent.
  • Deglaze with a glass of white wine. Keep stirring so the rice doesn’t stick and let the alcohol reduce.
  • Pour a ladle of broth and continue to stir until the rice is completely absorbed. Repeat until cooked.
  • Melt some butter and olive oil in a frying pan just before the end.
  • Brown the minced shallot in the pan and add the garlic.
  • Pan-fry the rest of the mushrooms and add the arugula, lovage, Parmesan and pepper at the end of cooking.