Mushroom Risotto

It is finally cool enough outside to stand over the stove and stir risotto. Take advantage of all the season’s finest – mushrooms, acorn squash, greens and more. Keep arborio rice in the pantry to make impromptu hearty risotto on crisp fall evenings. Serve with a simple salad and a good red wine. I made an easy salad of fresh fennel, granny smith apple and baby arugula.

Mushroom Risotto


  • 4 to 5 cups chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 teaspoon fresh thyme
  • 2 garlic cloves, minced
  • 1 and 1/4 cups Arborio rice
  • 1/2 cup white wine
  • 2 pints cremini and shiitake mushrooms 
  • 1 handful parmesan cheese
  • 1 small handful fresh basil, chopped
  • salt and pepper

Assembly: In advance, saute the mushrooms in a bit of butter and olive oil. Brown the mushrooms in batches – don’t crowd them! hHeat the chicken broth on the stove and keep warm.  In a large skillet (I used a dutch oven), cook the onion in olive oil and butter until tender. Add the garlic and thyme – cook until fragrant. Add the rice and stir for about two minutes – you’ll want each grain of rice to be coated in the butter and oil – and for it to be just slightly toasted. Add a little more oil if you need it.

Stir in the white wine and cook until evaporated. Stir in the chicken broth a half cup at a time. Wait each time for the rice to begin to sizzle – and then add more liquid. Do this until the rice is tender. It will take about 2o to 25 minutes.

Once the rice is tender and creamy. Add the cheese.. Taste for seasoning – add salt and pepper. You may need to add a little more broth if it needs to loosen up. Add the mushrooms. Enjoy!

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