Mushroom Risotto

I’ve been meaning to make mushroom risotto for a few months. Last night I finally gathered the ingredients together and tried my hand at one of my favorite Italian dishes: mushroom risotto! I went through several recipes and took ideas from a few of them and made my own version. It’s a heavy dish though. Make sure you have it for dinner and not lunch!

Here’s what you need to make this mushroom risotto:



– 1 cup arborio rice or any small grain rice, washed under running water and drained well

– 2 cups chicken broth, preferably homemade

– 1 onion, chopped finely

– 2 Tbsp olive oil

– 2 Tbsp butter

– 2 garlic cloves, chopped finely

– 2 cups of fresh mushrooms, sliced

– 1/2 Tbsp of dried oregano coarsely ground black pepper

– 1 Tbsp Parmigiano cheese


Heat 1 Tbsp of olive oil and 1 Tbsp of butter. Add the chopped garlic and the mushroom. Fry the mushroom until they darken in color and start smelling like yummy mushrooms! Add the seasoning and mix well. Put aside.

Heat the chicken broth in a saucepan. Don’t let it boil.

Heat 1 Tbsp of  olive oil and 1 Tbsp of butter in a pan. Add onions. Fry until transparent.

Add rice. Stir well.

One ladle at a time, add the chicken broth and don’t stop stirring. The broth should evaporate before you add another ladle. By the time you use all the chicken broth, the rice grains should feel softer and larger. If you see that the rice hasn’t fully cooked, add hot water and stir until it gets cooked and looks soggy.

After the rice is cooked, add the cooked mushrooms and stir well. Add the Parmigiano cheese. Stir everything together. Drizzle a little olive oil on top if you want. And here you go, your mushroom risotto is ready to be devoured! I devoured mine for sure!!


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