Mushroom Risotto

Beth Pierce


Mushroom Risotto is a creamy luscious Italian rice dish made with chicken broth and fresh mushrooms right on the stove top using a spoon and a little elbow grease. You too can make delicious recipes that the chefs in five star restaurants make. Be sure to read my tips below for helpful tips for creamy risotto. This delicious side goes with beef, chicken, pork or fish. I love to serve it with London Broil or Grilled Flank Steak.


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10 Min
35 Min
Stove Top


  • 3 Tbsp
  • 2 Tbsp
    olive oil
  • 1 lb
    cremini mushrooms sliced
  • 2
    shallots finely chopped
  • 1 c
    arborio rice
  • 1/2 c
    dry white wine
  • 3 c
    low sodium chicken broth (warmed)
  • 1/2 c
    freshly grated parmesan cheese
  • 1 1/2 Tbsp
    chopped fresh parsley (optional)
  • ·
    salt and pepper to taste

How to Make Mushroom Risotto


  1. In a large skillet over medium to medium high heat melt 2 tablespoons butter and heat 1 tablespoon olive oil. Add the mushrooms and cook until they are golden brown stirring a couple of times. Remove from the heat.
  2. Add 1 tablespoon butter and 1 tablespoon olive oil to a large saucepan over medium heat. Add the shallots and cook for 1 minute stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown stirring constantly; 3-4 minutes Add the wine and cook until evaporated stirring constantly.
  3. Add the warmed chicken broth about 1/3 to 1/2 cup at a time stirring and cooking until the liquid is evaporated after each addition of broth; this steps takes between 20-25 minutes. Do not cook the last addition of broth all the way as you want it creamy. Stir in the cooked mushrooms, Parmesan cheese and if desired freshly chopped parsley. Salt and pepper to taste.

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