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Mushroom Risotto

I want my friends to know that I love them so I work hard to make their whole evening as delicious as I can. And as pleasing to the eye. Little do they know, I just threw it all together.  Risotto can also be a main dish when protein is added such as grilled shrimp or chicken.  Also great with steamed asparagus.


4 – 5 cups of sliced mushrooms (I like a combo of baby bella, shitake and standard white mushrooms) 

1 large diced onion (about a cup to a cup and a half)

½ stick of unsalted butter (4 tbl) for the rice plus another 2 tablespoons for the mushrooms

2 Tablespoons of good olive oil for the rice and another one for the mushrooms

2 cups of Arborio rice

3 – 4 cups of chicken broth

½ cup white wine

½ - ¾ cup of grated parmesan cheese

Salt and Pepper to taste


Slice and sauté the mushrooms in 2 TBL butter and I TBL olive oil.  When they are tender – about ten minutes – remove from heat and set aside.  In a Dutch oven over medium high heat, sauté the onion in remaining oil and butter until transparent.  Add the rice, stir around with the onions and add the wine.  When the wine evaporates begin adding the chicken stock, ½ cup at a time until it’s absorbed into the rice, which might take 30 minutes of frequent stirring.  When the rice is tender to your taste, add the mushrooms back in and stir well.  Grate parmesan cheese into the mixture and salt and pepper to taste.  Serve at once.