David's Bella Risotto

David Kuhlmann


This dish is done open skillet on low heat, enough to simmer. Please make sure you only use Arborio rice for this dish. Regular rice doesn't have the same texture or starch that makes this dish so special.

Use beef base for red meats and chicken base for white meats.

Base is so much better than bouillon or broth for this dish. But, yes you can substitute bullion for the base. One Bouillon cube per cup of water.

When done, Risotto is creamy, not dry or wet. If too wet cook a bit longer. Be careful not to over cook, it will be mushy. Too dry add more stock.

Bon Appetite!

★★★★★ 2 votes
10 Min
45 Min
Stove Top


2 c
arborio rice
5-6 c
chicken or beef base
1/2 lb
baby portebello mushrooms
1/3 stick
butter, unsalted
red or black pepper to taste
no added salt


1In a large Wok type skillet melt butter and add the Arborio rice on low heat until the rice absorbs the butter.

Slice the baby Portabellas
2Once the butter is absorbed into the rice and the pan is sizzling, add 1/2 - 1/3 cup of base mixture. Continue to add base only after the previous base has been absorbed into the rice.
3After about 2 1/2 cups of base has been absorbed into the Arborio rice add the sliced Portabella's and 1 cup of the base to the mix as well as the pepper. I don't add any salt because the base has plenty!
4After the previous 1 cup of base has been absorbed, test the rice for doneness. Continue to add 1/2 - 1/3 cup of base at a time until desired texture is reached. Test texture after every time the previous base is added and absorbed. Every time you add the base you need to allow it time to absorb into the rice. This is a must so you don't have soggy Risotto. The texture should be creamy and not al dente.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian