Gourmet Mushroom Risotto

"In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe."
Gourmet Mushroom Risotto created by LimeandSpoon
Ready In:




  • Heat the broth over low heat.
  • In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
  • Put the mushrooms and the liquid in a bowl and set aside.
  • Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
  • Stir in the rice,coating it with oil, about 2 minutes.
  • When the rice has taken on a pale, golden color, add the wine, stirring constantly until it 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 tender-firm.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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  1. limeandspoontt
    Gourmet Mushroom Risotto Created by limeandspoontt
  2. limeandspoontt
    Gourmet Mushroom Risotto Created by limeandspoontt
  3. limeandspoontt
    Gourmet Mushroom Risotto Created by limeandspoontt
  4. rosslare
    Tasty one, with white wine and butter, way to go! I added 2 cloves garlic with the shallot, and probably more butter.
  5. cathyfood
    Wonderful recipe for Risotto! This is exactly like my go-to recipe, but I use half the ingredients because there are only 2 of us at home, and it makes enough for 2 generous dinner portions, with some left over for a lunch portion the next day. I like to cook the mushrooms in a little butter and oil until browned, and set them aside to add in at the end of cooking. It helps button mushrooms keep a nice texture and not get mushy. If you don't like mushrooms, you can substitute any vegetable you like. Sauteed sliced asparagus or steamed peas are an excellent addition, or if you like seafood you can use cooked small peeled shrimp or little bay scallops, sauteed first. Stir any additions in at the end to avoid overcooking. This method is exactly right for any flavor of risotto, or just make it plain and it's great.



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