How to make it

  • In one pan, melt 1 tbsp butter and add sliced mushrooms, sauteing over medium heat.
  • In another saucepan, melt 1 tbsp butter and 2 tbsp olive oil, and add garlic and onions. Saute over medium-high heat until onions soften and begin to brown, about 5 minutes.
  • Add arborio rice and stir, until rice is well coated with olive oil and butter.
  • Slowly add white wine, stirring as it absorbs.
  • (Note: Kathryn recommends sipping on the rest of the bottle while finishing the risotto.)
  • When wine is mostly absorbed (risotto should still be a bit soupy), begin slowly adding chicken stock 1/2 cup at a time. Each 1/2 cup should take about 5 minutes to absorb.
  • Once rice has reached a sticky but mostly solid consistency, add mushrooms from other pan and stir in.
  • Remove from heat and let sit for about 5 minutes to allow flavors to absorb.
  • Add parmesan to taste, stir into risotto.
  • Serve hot with grated parmesan sprinkled on top.

Reviews & Comments 2

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    " It was excellent "
    pointsevenout ate it and said...
    This is good even with out the 'shrooms.
    See also: Kathryns Mushroom Risotto
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    " It was excellent "
    trigger ate it and said...
    I make risottos often and this one is one of my favorites. I like to make a mushroom stock using a package of dried mushrooms a tablespoon of nutritional yeast and 2 cups of water adjusting for the salt as I see fit.
    Great eats.
    Kathryn is correct with using the wine up it does not have a long shelf life after opening.
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  • trackwidow 10 years ago
    I could see eating this as a meal and I am not a vegetarian, but I love mushrooms and rice and love Risotto. Yummy!
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