Mushroom Risotto

Mushroom Risotto

Mushroom Risotto


  • 2 tablespoons butter divided use
  • 1 pound assorted mushrooms sliced
  • 1 teaspoon garlic minced
  • Kosher salt and ground pepper
  • 1/2 cup onion finely chopped
  • 1 1/2 cups short grain rice such as Arborio
  • 1/4 cup dry white wine
  • 6 cups chicken or vegetable stock
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup mascarpone cheese
  • 2 tablespoons chopped parsley


  • Melt 1 tablespoon of butter in a large pan over medium high heat. Add the mushrooms and cook for 5-6 minutes until tender and golden brown.
  • Add the garlic and cook for 30 seconds. Season the mushroom mixture with salt and pepper to taste and cover to keep warm.
  • While the mushrooms are cooking, make the risotto. Melt 1 tablespoon of butter in a large pot over medium high heat. Add the onion and cook for 2-3 minutes or until translucent.
  • Add the rice and cook for 2-3 minutes. Add the white wine and bring to a simmer. Cook until the wine has reduced by half.
  • Add 1 cup chicken broth; simmer over medium heat, stirring occasionally, until mostly absorbed, 4 to 5 minutes.
  • Continue to add broth, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 15-20 minutes (you may not need all the broth). Season to taste with salt and pepper.
  • Remove risotto from heat. Stir in mascarpone and parmesan cheeses.
  • Add 3/4 of the mushrooms into the risotto and stir to combine.
  • Place the remaining mushrooms on top of the risotto as a garnish. Sprinkle with parsley and serve.

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