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Mushroom Risotto



About the Recipe

This recipe is part of a Christmas Dinner Series. I think risotto is a true sign of love and perfect to share with your loved ones. The ingredients are humble but the labor is there and I think it is perfect to share this holiday season.


1C shallots, diced

16oz baby bella mushrooms, sliced

2Tbsp garlic, minced

1lb arborio rice

¼ dry white wine

5Tbsp butter, cubed

½ C parmesan, grated + more for garnish

3Tbsp olive oil

8C chicken or vegetable broth

2Tbsp chives, chopped, for garnish


Black pepper



1: Heat olive oil over medium heat in a large sauté pan. Season with salt and pepper and cook for a couple of minutes until translucent.

2: Add garlic to the pan and sauté for another minute.

3: Add mushrooms, season with salt and pepper, and cook them down until they are about half the size.

4: Next you’re going to add in the arborio rice and toast it in the pan for a minute.

5: Deglaze the pan with white wine, stir, and allow wine to cook off for a minute.

6: This next step is crucial to getting the perfectly creamy risotto. Add one ladle of chicken or vegetable broth at a time, stirring constantly, not adding another one until the rice as soaked up the one before. It’s a labor of love that is so worth it. Do this until all the broth has run out, test the rice to make sure it is cooked through. If it isn’t, you’ll have to continue to do this until it is. Check for seasoning and adjust accordingly.

7: Once you’ve added your final ladle of broth, stir in cubed butter, then parmesan cheese.

8: Serve immediately. I like to garnish with more parmesan cheese and chopped chives. Enjoy!

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