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Good food: Mushroom risotto

April 22, 2013

I made risotto for the first time less than a year ago. Before that, for me, this Italian rice dish lived on quite a foodie pedestal: I imagined that you had to be a gourmet chef to even try it. On Top Chef, they often say how hard it is to get risotto “right.” And, while I’m certain I don’t get it “right” to Tom Colicchio’s standards, it’s a tasty and not-too-difficult home meal for us. True, it requires a lot of stirring, but I’ve found that it’s easier than many dishes that require multiple pots and pans or delicate timing among mains and sides. As I stirred my risotto tonight, I was even able to get my prep dishes washed, making clean-up easier. Final bonus: it’s a pretty kid-friendly meal with all that soft, cheesy rice. I’ll give the leftovers to J again tomorrow.

Here’s my favorite risotto recipe:


  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (I didn’t have white wine on hand tonight, so I used apple juice; turned out fine.)
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese


  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, 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 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, chives, and parmesan. Season with salt and pepper to taste.

[Original recipe and image above from]

2 Comments leave one →
  1. April 22, 2013 1:20 pm

    That looks and sounds amazing! I love a good rice recipes and usually get inspiration from Tilda basmati ‘s website think you would too

    • April 22, 2013 4:15 pm

      Thanks! I’ll check out that website; I’m always looking for new ideas.

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