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Mushroom Risotto

Prep Time:

10 Minutes

Cook Time:

35 Minutes

Serves:

8 Servings

Level:

Intermediate

Ingredients

Ingredients

2 tablespoons butter, divided

2 tablespoons olive oil

1 cup finely chopped onion

1 ½ cups sautéed mushrooms

Coarse salt and ground pepper

1 cup Arborio rice

1 cup dry white wine

4 cups chicken broth

1/2 cup grated parmesan

​Salt and pepper to taste

 

For the mushrooms

8 oz mushrooms

4 tablespoons butter

¼ teaspoon salt

½ teaspoon fresh cracked black pepper

½ teaspoon minced garlic

½ teaspoon of lemon juice

Preparation

Begin with the mushrooms

 

Start by melting the 3 tablespoons of the butter in a pan over medium heat. Once melted, add the mushrooms and turn heat down to medium low. Cook for 5 minutes, stirring occasionally. Season with salt and pepper and cook another 5-8 minutes or until mushrooms begin to brown and soften. Add the remaining 1 tablespoon of butter and the minced garlic, stir to combine then cut off the heat. Add the lemon juice and stir scraping the bottom of the pan with a wooden spoon to deglaze. After about one minute, remove from pan and set aside.

 

 

In medium sized pan, bring the broth to a simmer then reduce to low heat.

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In a separate large saucepan, melt the butter over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in rice.

 

Add wine; cook, stirring, until absorbed, 1 to 2 minutes. 

 

Add 2 cups of the hot broth to the rice and simmer over medium-low, stirring frequently, until mostly absorbed, 5-6 minutes. Continue to add the broth, 1/2 cup at a time, stirring occasionally, until almost absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).

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Remove risotto from heat. Stir in the parmesan and mushrooms. Serve and enjoy.

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