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Gourmet mushroom risotto


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  • 5c chicken broth, divided'
  • 2-1/2 TBL olive oil divided
  • 2-1/2# portobello mushroom, thinly sliced
  • 1# while mushrooms, thinly sliced
  • 2 shallots - diced
  • 1-1/4 c. arborio rice
  • 3/4c & 1/2 TBL and 1/2tsp dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 1/4c & 1 TBL finely chopped chives
  • 1/3 c and 1/2 TBL and 1/2tsp butter
  • 1/2 cut and 1TBL fresly grated parmesan cheese


Servings 5


Step 1

In a saucepan, warmthe broth over low heat.

Warm 2 TBL olive oil in a large saucepan over medium high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.

Add 1 TBL olive oil to skillet, and stir in the shallots. Cook 1 minute.Add rice, stirring to coat with oil, abot 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the win is fully absorbed. Add 1/2 c broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 - 20 minutes.

Remove from heat and stir in mushrooms with their liquids, butter, chives and parmesan. Season with salt and pepper to taste


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