Mushroom Risotto

Marsha Gardner


A rich, creamy side dish with an earthy flavor from the mushrooms. Great with steak as a change from potatoes.

★★★★★ 2 votes
35 Min


2 1/3 Tbsp
olive oil, extra virgin
3 medium
3 clove
garlic, minced
1 tsp
tarragon, dried
1 c
button mushrooms, sliced
1 c
cremini mushrooms, sliced
2 c
arborio rice
1/2 c
dry white wine
5-6 c
vegetable broth
2 Tbsp
fresh flat-leaf parsley, minced
1/2 tsp
kosher salt
1/8 tsp
freshly ground white pepper
1/2 c
heavy cream
1 c
freshly grated parmesan cheese
2 Tbsp
butter, unsalted


1Heat olive oil in large heavy saucepan. Add shallots and garlic; cook and stir 4-5 minutes until tender. Add tarragon and mushrooms; cook, stirring frequently, for 5-6 minutes until mushrooms give up their liquid.
2Add rice and toast, stirring frequently, for 5-6 minutes. While rice is toasting, place broth in small saucepan and heat over low heat.
3Add wine to rice mixture in pan; cook, stirring constantly, until rice absorbs wine.
4Then start adding the broth, about 1/2 cup at a time, until the rice is al dente. This should take 20-25 minutes. Add more broth, or water (that works just fine) if you like a soupier risotto.
5Add parsley, salt, pepper, cream, cheese, and butter and stir. Remove from heat, cover, and let stand 5 minutes, then serve.

About this Recipe

Course/Dish: Rice Sides