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Posted by on Feb 27, 2011 in Try Something New | 0 comments

Mushroom Risotto

Mushroom Risotto

I was dying to try risotto, especially a mushroom one. I will say that it is definitely a lot of work. I had a class at the Viking Cooking School yesterday, and one of the ladies was making a mushroom risotto for a cooking demonstration later in the day. She was a professional chef, and she was having trouble getting it to come out just right. She called in the chef I had for pasta making (a true Italian) to help her get it back on track.

I don’t know enough about different types of mushrooms so I just went with the basic button mushrooms that you find at the grocery store. I wish I’d been more adventurous, because I could have definitely used more mushrooms. It would have added to the flavor, too, I think. I used a recipe from Tyler Florence that I found after a quick Google search (this was before Google Recipes, though).


  • 8 cups chicken broth, low sodium (2 large boxes)
  • 3 tablespoons olive oil, divided
  • 1 onion, diced, divided
  • 2 garlic cloves, minced, divided
  • 1 small container of button mushrooms, sliced
  • 1 T Italian seasoning
  • 1 T parsley
  • 2 tablespoons butter
  • S&P
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese
  • Parsley, for garnish


Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Saute a few more minutes, then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. This process may take quite a while (45 minutes or more). Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with parsley before serving.

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