Mushroom Risotto

Creamy, dreamy risotto. Special occasion? Nope, I just wanted some. I had some beautiful crimini mushrooms that needed to be used, so my basic risotto became mushroom risotto. Risotto is great that way. You can use just about anything you want to dress it up, or just leave it naked and enjoy it in it's simplicity. Sure it takes a little time and you have to pay attention to it, but just pour yourself a glass of wine and relax. Stirring can be therapeutic anyway. Here's what you'll need:


  • 1 cup Arborio rice 
  • 2 tablespoons pure olive oil 
  • 1 large onion, peeled and finely diced 
  • 2 C crimini mushrooms, sliced
  • 1/2 cup dry white wine 
  • 2 1/2 cups chicken stock 
  • 2 tablespoons unsalted butter 
  • 1/4 cup freshly grated Parmesan cheese 
  • 2 tablespoons heavy cream




Using a large skillet with a heavy bottom, heat the olive oil over low heat and add the smashed garlic and the chopped onion. Sauté or "sweat" the onions until translucent, being careful not to allow them to color or brown at all. Remove the garlic and discard.


Add the Arborio rice, stir to coat with the olive oil, and sauté until the rice begins to brown.

Now add the sliced mushrooms and cook for about 5 minutes. 

While the mushrooms are cooking, heat the chicken stock in a second pan until simmering, but not boiling. 

Now slowly add the wine to the rice, stirring constantly.

After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1 cup at a time, until all the stock has been absorbed.

After all of the liquid has been added and the rice is chewy yet fully cooked, with a creamy texture, add the butter, Parmesan, and heavy cream.

That's how you make risotto.  

Tonight I served it with grilled asparagus and chicken. It sure does make the whole meal feel like something special.