Mushroom Risotto

Mushroom Risotto

7 reviews, 4.6 star(s). 100% would make again

Ready in 30 minutes

Easy and delicious mushroom risotto


6 cups chicken broth
3 tablespoons oil
2 lbs mushrooms; mixed
2 Onions; diced
1 1/2 cups arborio rice
1/2 cup Dry white wine
salt; to taste
black pepper; to taste
1 teaspoon thyme
fresh parsley; to taste
4 tablespoons Butter
1/3 cup Grated Parmesan cheese

Original recipe makes 6



1. Heat the broth over low heat.

2. In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft.

3. Put the mushrooms and the liquid in a bowl and set aside.

4. Add the remaining 1 tablespoons oil to skillet, and cook the onions for 1 minute.

5. Stir in the rice,coating it with oil, about 2 minutes.

6. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.

7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.

9. Remove from heat, and stir in mushrooms with their liquid, butter, thyme, and parmesan. Season with salt and pepper to taste.

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Love this recipe. I have made it on several occasions. Making it again tonight. Gets rave reviews every time.
valerieshippee 1y ago

balledi 1y ago

This recipe is now a family favorite. I have made it several times and always get great reviews.
valerieshippee 2y ago

Very nice and basic side dish that can be made as a vegetarian option by substituting vegetable stock. Really Vince with fish or chicken and is substantial enough to be served as a main dish.
BillyBaroo 3y ago

Good guide line, don't use as gospel.
Silo056 4y ago

[I posted this recipe.]
Turtleyeti 6y ago

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