This post may contain affiliate links. Please view my disclosure page for more information.

Saturday, January 10, 2015

Mushroom Risotto

Creamy, cheesy heaven, this mushroom risotto takes a little time and a lot of stirring and it's totally worth it!

   My husband requested mushroom risotto a couple of days ago.  He rarely requests anything, so I figured I better deliver.  I think he was just as interested in busting out the truffle salt as he was in the risotto.  Either way, ask and you shall receive!

  I  don't usually measure for risotto (or anything for that matter) but this is as close as it gets to a precise recipe.  So I had to slow down and take notes for you so I could share the recipe. As always, you should adjust to your taste!

   Tonight there was rosemary in the pork I made.  So, I thought I would steep a little sprig of rosemary in the broth as it simmered.  It's easy to kill a dish with rosemary, so don't go crazy, but I thought a little would be nice with the mushrooms and Parmesan.

      Making risotto isn't necessarily hard, but it does take some work. First you sweat the onion. Then you toast the arborio rice.  Then slowly add hot liquid and stir it to work out the starch. It's almost like therapy and you can get lost in the process.  I like to brown my mushrooms and stir them in at the end. Finish with a bit of butter and cheese and you're ready to go.

     Go ahead and whip out the truffle salt if you have it. It's the perfect finishing touch.  If you love risotto but aren't wild about mushrooms, you should try my butternut squash risotto.  It is also amazing!

What is your favorite risotto flavor combination?

Yield: 12 servings

Mushroom Risotto

Creamy, cheesy heaven, this mushroom risotto takes a little time and a lot of stirring and it's totally worth it!
prep time: 5 MINScook time: 40 MINStotal time: 45 mins


  • 1 onion finely diced
  • 3-4 T butter
  • 1/2 cup dry white wine
  • 2 cup Arborio rice
  • 6-7 cups turkey or chicken stock
  • 1 tsp dry thyme
  • 1 sprig rosemary (optional)
  • 1 lb mushrooms of your choice, sliced
  • 2 T olive oil
  • 1/4 cup grated Parmesan cheese
  • 1-2 Tablespoons of butter for finishing
  • salt and pepper to taste
  • Black truffle salt if you have it, for finishing.  (gilding the lily for sure, but why not?)


  1. Saute mushrooms in olive oil until browned and set aside. 
  2. Put all of the stock into a saucepan and start to warm it.  It doesn't have to come to a boil, but a nice simmer is good.  Add thyme and a sprig of rosemary.  You will not transfer the rosemary to the rice pot.
  3. In a separate, heavy bottomed sauce pan, saute the onion in the butter.  You don't really want it to take on color, just slowly get nice and soft.
  4. Add the rice and toast.  Again, you don't really want it to get much color.  Just let it get fragrant and a bit translucent.
  5. Add the wine if you are using.  
  6. One ladle full at a time, add the hot broth to the pan.  Stir the rice until the broth is fully absorbed.  Then add another ladle of broth.  It takes a lot of time and stirring, but it is worth it.  You want to get all of that starchy goodness to make a nice creamy "sauce."
  7. Once all of the broth is added and the risotto is nice a creamy, add the mushrooms, the finishing butter and Parmesan.  Season with salt and pepper to taste and devour!
Created using The Recipes Generator

No comments:

Post a Comment

Thank you so much for taking the time to read and comment. I love reading your ideas!