Fresh Mushroom Risotto

fresh mushroom risotto


Fresh Mushroom Risotto

A hit among mushroom lovers, this comforting risotto can be made with your favorite variety of fresh mushrooms.
Prep Time10 mins
Course: Main Course, Side Dish


  • 1 1/2 cups fresh mushrooms chopped
  • 2 tbsp butter or olive oil
  • 2 medium shallots chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 3-5 cups veggie, chicken, or beef stock
  • parmesan


  • Heat up stock in a large pot, then keep warm on low heat while you make the risotto.
  • Heat a large skillet over medium heat; add mushrooms and sauté until beginning to brown.
  • Add butter or olive oil and shallots; cook, stirring, for 5 minutes.
  • Add rice and stir to coat with fat. Add a pinch of salt & pepper, followed by the wine. Cook and stir gently until liquid bubbles away.
  • Begin adding warm stock to rice 1/2 cup or so at a time, stirring after each addition and about every minute. When the stock is just about evaporated, add more and stir again. The final mixture should be neither too soup nor dry.
  • After about 30 minutes, begin tasting rice for doneness; ideally the rice is tender but a bit al dente. When the rice is ready, add salt to taste and mix in any fresh herbs you desire. Top with parmesan. Serve hot.


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