Mushroom Risotto


Risotto is typically an Italian dish (primo meaning first course) it is a creamy consistency of rice that mainly contains onion, wine and butter. This was the first time I have ever made risotto!! It was actually pretty fun, i anticipated that it would require a lot but it really didn’t! This dish is diverse and anything can be added to it: seafood, pumpkin, mushrooms, asparagus, etc. It really depends on what you prefer.


Prep: 20 minutes| Cook time: 30 minutes| Total: 50 minutes


  • 2 cups of Arborio rice.
  • 1 stick of unsalted butter
  • 1 whole shallot or white onion finely chopped
  • 6 cups of chicken stock
  • 1 cup of dry white wine ( I used savignon blanc)
  • 1 pound of crimini, portabello or white mushrooms ( I used white).
  • 1/3 cup of Parmesan
  • 1/2 cup of parsley
  • sea salt to taste
  • 2 teaspoons of fresh cracked black pepper



  1. In a saucepan, add mushrooms, cook for 5 minutes or until softened. Add salt and pepper.Remove mushrooms and place on a plate.
  2. In that same pan, add 4 tablespoons of unsalted butter medium-high heat. 
  3.  Add rice and shallots or onions, saute about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add salt and pepper to taste. Add 1/2 cup 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 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, parsley and Parmesan. Season with salt and pepper to taste.
  5. And ENJOY!



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