Mushroom Risotto


  • 1 cup Aborio rice
  • 1/4 cup shallots (finely diced)
  • 1 tbsp olive oil
  • 2 tbsp butter (preferably unsalted)
  • 1/4 cup Parmesan cheese (shredded)
  • 1/4 cup white wine
  • 4 cups chicken stock (have more on hand)
  • 1 cup mushrooms (baby bella)
  • 1 tbsp parsley (fresh, chopped)

Difficulty: ★★★☆☆

Description: A delicious and savory mixture of rice, cream cheese, and mushrooms.


  1. Add 1 tbsp of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and cook until translucent (about 2-3 minutes). Add Arborio rice & mushrooms, stir to coat rice
    and mushrooms with oil.
  2. Increase heat to high, add white wine. Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.
  3. Add about half the chicken stock. As the rice absorbs the stock continue adding stock gradually. Stir constantly.
  4. Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
  5. When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the Parmesan cheese, reserving some for topping the risotto.

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