Mushroom Risotto

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  • 1-1/2 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 - 1 cup white wine
  • 1 pound fresh mushrooms --any kind or a mixture, sliced
  • 1 small onion, chopped
  • 2-3 cloves of garlic, minced
  • 1 TBSP olive oil
  • 2 Tablespoons butter
  • 1/2 cup grated pecorino cheese
  • salt and pepper to taste
  • chopped parsley for garnish


In a saucepan bring the broth to a boil.

In a large skillet, heat 1-2 TBSP of butter and cook the mushrooms. Remove the mushrooms from the pan and set aside.

In the same skillet heat the olive oil and 1 TBSP of butter over medium heat. Add the onion and garlic and sauté briefly, about 2 minutes.

Add the arborio rice to the pan with the onion and garlic, stir for a few minutes until the rice  becomes translucent around the edges.

Pour in the white wine to deglaze the pan and stir until absorbed.

Start to ladle the boiling broth in 1 ladleful at a time. Stir constantly until most of it is absorbed before adding the next ladleful. Continue this process with the remainder of the broth or until the rice is creamy and cooked al dente. This will take about 20 minutes or so.

When you put in the final ladleful add the mushrooms back in to heat up. When the broth is mostly absorbed turn off the heat.

Add the grated cheese and salt and pepper to taste. Garnish with parley if desired.


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