Basic Mushroom Risotto

September 9, 2012 2 Comments

Basic Mushroom Risotto

How to Make a Basic Mushroom Risotto

Preparing a basic mushroom risotto doesn’t mean you have to sacrifice flavor. No, this is how I would prepare it during the week and use button mushrooms or whatever I had on hand. If I want to step this dish up to something more “special”, I would look for some exotic wild mushrooms like fresh chanterelles or hen of the woods. I may also introduce a little black truffle to give it that earthy taste.

Reluctant Gourmet’s Tip

Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.

Basic Mushroom Risotto

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 8

Basic Mushroom Risotto


3 tablespoons olive oil

1 tablespoon butter

1 shallot chopped

2 gloves garlic chopped

1 lb. fresh mushrooms

2 cups arborio rice

7 cups homemade chicken stock

1 tablespoon fresh thyme, chopped

Salt & Pepper to taste

How To Prepare At Home

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauce pot (3-4qt), add shallots and garlic, sauté until translucent.

Add mushrooms and sauté for approx. 4-5 minutes until tender; remove and set aside.

Add remaining olive oil and arborio rice and sauté over medium heat to toast the rice approximately 3 minutes.

Add one cup of the simmering chicken stock, stirring constantly, and simmer until the stock is absorbed.

Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed.

Just before the rice is done, add the fresh thyme and reserved mushrooms. Stir to combine.

Add salt and pepper to taste, and serve.

Last modified on Thu 17 July 2014 9:58 am

Comments (2)

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  1. Hg says:

    When do you add back in the mushrooms and shallots?

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