Mushroom Risotto

Pat, my husband, has always talked about me one day making mushroom risotto.  Well, it took 9 years, but I finally wanted to surprise him with it.  Let me tell you what…it was so worth the wait.  Maybe I won’t wait 10 years to make it again.

This recipe may take a little bit of tender loving care, but it is totally worth it.  Before making this, just make sure you have plenty of time to babysit this dish, because you will not be able to walk away.  You need to stir stir stir this baby, so it turns out nice and creamy, like a great risotto should.


~ 6 cups chicken broth, divided

~ 3 TBL olive oil

~ 1 pound white mushrooms, thinly sliced

~ 1 pound Portobello mushrooms, thinly sliced

~ 2 shallots, diced

~ 1 1/2 cup arborio rice

~ 1/2 cup dry white wine, I used chardonnay

~ salt and pepper to taste

~ 3 TBL chives, finely chopped

~ 4 TBL butter

~ 1/3 cup freshly grated parmesan cheese plus shaved parmesan for garnish



  1. In a sauce pan, warm the broth over low heat.
  2. Heat up 2 TBL of olive oil in a large skillet over medium to high heat.
  3. Stir in mushrooms, and cook until soft, about 3-5 minutes.
  4. Remove mushrooms and their liquid and set aside in a separate bowl.
  5. Add the last tablespoon of olive oil to the skillet and stir in shallots.
  6. Cook shallots about 2 minutes.
  7. Add rice and coat the rice with all the oil.  Continue cooking the rice until it has become a pale golden color.
  8. Deglaze the pan by pouring in the wine, stirring constantly until the rice has absorbed all the wine.
  9. Add warmed broth 1/2 cup at a time (or a ladle at a time) and stir continuously until the rice has absorbed all the liquid…then add more broth and repeat until all the broth is gone.  This will take about 20 minutes.
  10. Remove risotto from heat and stir in the mushrooms and their liquid, and butter.
  11. Lastly stir in the chives and parmesan cheese.
  12. Season with salt and pepper to taste.

Now that you have slaved over the oven for such a long time, you can sit down, relax, drink a glass of wine that you opened up to make the risotto with and enjoy!  Let me know how yours turned out!



Serves 8

Calories 290

Fat 11.6g

Carbs 31g

Protein 9g


Stay Sweet,





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