Friday, July 22, 2011

Everything I know...about Mushroom Risotto

the lovely Christy in my kitchen!

Hannah making mushroom risotto in London!

Mushroom risotto is an absolute favorite, and I make it often! Here are some combined recipes from fishing around on the internet, and from making it with great friends!


6-8 cups of vegetable stock (I often just make this with a boullion cube)
3 tbl olive oil
1/2 a lemon
2-2 1/2 pounds of mushrooms (I tend to get a variety, champignon de Paris, girolles, shitakkes, whatever's available at the market!)
3 shallots, diced
1 bunch of arugula leaves
1 1/2 cup arborio rice
1/2 cup dry white wine
fleur de sel and pepper
3 tbl butter
1/2 cup grated parmeasan cheese
2 tbl balsamic vinegar

1. Heat stock to a gentle boil.
2. Thinly slice mushrooms.
3. Saute mushrooms in butter in one stove top pan. Keep sauteing while working on the risotto, and when finished, squeeze a fresh lemon over them (a trick from Christy!)
4. In a large stockpot, heat olive oil and add shallots. Cook until soft.
5. Add rice, coat with oil, and heat until you see a small dot in the center of the pieces of rice (2 minutes)
6. Add wine and stir until absorbed.
7. Add broth about 1/2 to 3/4 of a cup at a time, until absorbed.
8. Once all of the broth has been absorbed, remove from heat, add mushrooms with their liquid, parmeasan cheese, and balsamic vinegar (another trick from Christy!).
9. Arrange arugula leaves into a nest pattern, and then place risotto over them.
10. Enjoy!

arugula nests

Note: A variation - when my friend Hannah makes her delicious mushroom risotto, she cooks the mushrooms and rice in the same pot. Works well, too!

in this variation, mushroom and arborio rice cooked in a single pot

multi pan project


  1. After reading this, I am going to have Jason make it for me on my birthday! Sounds like a wonderful birthday dinner.

  2. Oooh! Enjoy! Let me know if you have any thoughts on the recipe! xx