Mushroom Risotto

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Mushroom Risotto

Mushroom Risotto

I have wanted to cook risotto for a while now. I chose this recipe because I had Mushroom Risotto at Flavor, a local restaurant last month and loved it. Made this dish last night and it was pretty easy and very delicious, It was even better than the one I had at Flavors. It was time consuming for sure, but the creaminess, mushroomieness goodness of it was so worth it!!
Complements grilled meats and chicken dishes very well.


  • 1-tablespoon olive oil
  • 2-tablespoons butter, divided
  • 1 small yellow onion or 2 shallot, finely chopped
  • 10 ounces mushrooms (sliced, I used a mix of cremini, shiitake)
  • 2 cloves garlic, chopped
  • 1-teaspoon thyme, chopped
  • 1-cup arborio rice
  • 4-cup chicken stock or vegetable broth
  • 1/2-cup fresh Parmesan cheese, grated
  • 1-tablespoon parsley, chopped
  • Salt & pepper to taste

In a saucepan, warm the broth and keep warm over low heat.

In another saucepan, melt 1 tablespoon butter over medium-high heat. Add garlic and mushrooms and sauté, stirring, until mushrooms are browned and their liquid is evaporated, 4 to 5 minutes. sprinkle with salt. Remove from heat and set aside.

In a large, heavy-bottomed saucepan, melt remaining 1 tablespoon butter with olive oil over medium heat. Add the chopped onion or shallots and sauté until soft and translucent, about 1 minute. Add thyme and rice and cook for about 1 minute, stirring occasionally.
Add one cup broth and bring to a boil. Reduce the heat to low and simmer until the liquid is absorbed. Continue adding broth ladle by ladle at a time, stirring continuously, until rice is halfway cooked. Stir in 2/3 sautéed mushrooms. Continue adding broth until the risotto is tender but not mushy about 35-40 minutes. Add the parmesan cheese and season to taste with salt and pepper. Stir until cheese melted.

Transfer risotto to serving bowl, top with the remaining mushrooms and chopped parsley.

Note: If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add up to1 cup more hot water in ¼ cup increments, allowing each to be absorbed before the next is added, until rice is tender.

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