Mushroom Risotto

Francine Lizotte


This Mushroom Risotto recipe is deliciously easy. With the technique showed in the video, this is the perfect meal to enjoy anytime!


☆☆☆☆☆ 0 votes

2-3 servings
10 Min
50 Min
Stove Top


  • 1/2 oz
    dried porcini
  • 1 lb
    mushrooms of your choice, (such as oysters, portabella, chanterelle, enoki, cremini, etc.)
  • 1/4 c
  • 1 Tbsp
    extra virgin olive oil
  • 1 tsp
    ground himalayan sea salt
  • 1/2 Tbsp
    black truffle oil
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1/2 c
    shallots, finely chopped
  • 1 1/2 c
    arborio rice (substitute carnaroli rice)
  • 1/2 c
    marsala wine
  • 5 c
    low-sodium beef broth (substitute vegetable)
  • 1/4 c
    grated parmesan cheese, plus more "shaved" for garnish
  • 1/2 Tbsp
    fresh parsley, chopped

How to Make Mushroom Risotto


  1. Pour broth in a saucepan and keep it very warm (do not boil it) until needed.
  2. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.
  3. Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
  4. To view this recipe on YouTube, click on this link >>>>

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