Mushroom Risotto

Recipe by Rabia

This is the ultimate in comfort food. MMMMmmmmm.

Top Review by kit in NO

I had to substitute champagne for the white balsamic vinegar. Excellent! This recipe lends itself to a hugh number of variations as I have made it several times now. Once I even added shredded swiss chard - delicious!

Ingredients Nutrition


  1. Bring the broth to a simmer. Keep the broth warm over very low heat.
  2. Melt the butter.
  3. Add olive oil.
  4. Add the onions and saute until brown.
  5. Add the white mushrooms and garlic.
  6. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
  7. Stir in the rice and let it toast for a few minutes.
  8. Add the vinegar; cook until it is absorbed.
  9. Add 1 cup of hot broth.
  10. Cook over medium-low heat until the liquid is absorbed about 3 minutes. Stir often.
  11. Keep adding 1 cup and repeat untill rice is tender and mixture is creamy.
  12. Total time is about 28 minutes (the rice will absorb 6 to 8 cups of broth).
  13. Add parsley right before cooked.
  14. Mix in the Parmesan.
  15. Season with salt and pepper, to taste.

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