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Classic Mushroom Risotto Recipe



  • 7 cups vegetable broth
  • 4 tbsp. butter divided
  • 3 tbsp. extra virgin olive oil
  • 1 large onion diced
  • 16 oz. Baby Bella mushrooms sliced
  • 6 oz. Portobello mushrooms diced
  • 2 garlic cloves finely chopped
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 1 cup of good-quality grated Parmesan cheese
  • salt optional


  • Bring the vegetable broth to a simmer in a medium saucepan. Keep the broth warm over very low heat.
  • Meanwhile, add the olive oil, 1 tablespoon of butter, and the diced onion to a heavy large saucepan. Cook, stirring occasionally, for about 5 minutes over medium heat.
  • Add the mushrooms and garlic, and cook until all of the liquid evaporates and the mushrooms start to brown slightly (about 10 minutes).
  • Stir in the rice and let it toast for a few minutes. Add the wine and cook, stirring continuously, until fully absorbed.
  • Add 1 cup of the hot vegetable broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1 cup at a time, stirring continuously, until the rice is just tender and the risotto is smooth and creamy (about 25-30 minutes).
  • Turn off the heat, and taste if your risotto needs salt.* Add some, if necessary. Stir in the remaining 3 tablespoons of butter and Parmesan cheese. Let rest for 5 minutes. Serve.

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