• 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 1 onion, diced
  • 1 teaspoon fresh minced garlic
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 2-3 tablespoons butter, divided
  • 1/3 cup freshly grated Parmesan cheese
  • Garnish with parsley or chives


Best Mushroom Risotto


  1. In a med saucepan, warm the broth over low heat.
  2. Add 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  3. Add mushrooms, onions and garlic and cook until soft.
  4. Remove and set aside.
  5. In another skillet add 1 tablespoon olive oil and add rice, stirring to coat with oil, about 2 minutes.
  6. Add wine stirring constantly until the wine is fully absorbed.
  7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
  8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  9. Remove from heat, and stir in mushrooms, onions and garlic with their liquid.
  10. Add1 tablespoon butter and parmesan.
  11. Season with salt and pepper to taste.
  12. Garnish ~ With parsley or chives