Mushroom Risotto

a bowl of mushroom risotto with parmesan shavings on top and a silver spoon.

Rich, homey, delicious!



4 tablespoons (1/2 stick) butter

1 cup chopped onion

11/2 cups arborio rice

1/2 cup white wine

2/3 cup fresh shiitake mushrooms, chopped 

6 cups stock (preferably homemade)*

2 ounces parmesan cheese, grated

23 cups sliced fresh mushrooms (any kind or a variety)

Olive oil 

Salt and pepper, to taste

Aged parmesan cheese, shaved


  1. In a large pot, melt butter.
  2. Add onions and cook until translucent (about 3 minutes).
  3. Stir in rice.
  4. Cook 1-2 minutes, until it starts to brown.
  5. Add wine.
  6. Cook 1-2 minutes, until wine is absorbed.
  7. Stir in chopped mushrooms.
  8. Add broth 1 (one) ladleful at a time, cooking and stirring until absorbed.
  9. Cook until tender but not mushy – about 25 minutes.
  10. Stir in parmesan.
  11. In a separate pan, saute sliced mushrooms in olive oil until tender.
  12. Season with salt and pepper.
  13. Spoon on top of risotto and finish with shaved slices of parmesan cheese.


*I used 3 cups of chicken stock and 3 cups of beef stock.


Keywords: Risotto, mushroom risotto