Mushroom Risotto

This is simple yet elegant side dish, or even a course on it’s own.  Risotto isn’t difficult to make, it just requires your attention for a period of time.  Be sure to get a good quality arborio or carnaroli,  believe me I’ve had my share of cheap rice.


Mushroom Risotto


1/4 cup butter

2-3 shallots, minced, or 1 medium onion

1 Lb. mushrooms, sliced thin

1 1/2 cups arborio or carnaroli rice

1 cup white wine (optional)

6 cups chicken stock, hot

1/2 cup or more Parmesan cheese


In a large saucepan, saute the shallots in butter until translucent.  Add the mushrooms and cook until soft.  Add the rice and cook 1-2 minutes.  Deglaze with the wine, then slowly add the chicken stock in small batches, stirring constantly.  Cook until the rice is al dente, about 20 minutes.  Stir in the cheese, add more stock if needed so the rice is creamy.  Adjust seasonings with salt and pepper and serve immediately.

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