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Mushroom Risotto

User Rating 5 Star Rating (1 Review)


Mushroom Risotto can be made with any type of mushroom you can find in the grocery store. Look for exotic mushrooms like cremini or enoki for a more complex taste.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: Serves 4-6


  • 2 tablespoons olive oil
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 1 teaspoon dried tarragon leaves
  • 1 cup sliced button mushrooms
  • 1 cup sliced cremini mushrooms
  • 2 cups arborio or long grain white rice
  • 1/2 cup dry white wine
  • 5 to 6 cups vegetable or chicken broth
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter


Heat olive oil in large heavy saucepan. Add shallots and garlic; cook and stir 4-5 minutes until tender. Add tarragon and mushrooms; cook, stirring frequently, for 5-6 minutes until mushrooms give up their liquid.

Add rice and toast, stirring frequently, for 5-6 minutes. While rice is toasting, place broth in small saucepan and heat over low heat.

Add wine to rice mixture in pan; cook, stirring constantly, until rice absorbs wine. Then start adding the broth, about 1/2 cup at a time, until the rice is al dente. This should take 20-25 minutes. Add more broth, or water (that works just fine) if you like a soupier risotto.

Add parsley, salt, pepper, cream, cheese, and butter and stir. Remove from heat, cover, and let stand 5 minutes, then serve.

User Reviews

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 5 out of 5
good, Member autumncoloredsky

I only used a minimum number of ingredients including garlic, baby portabella mushroom, parboiled rice, chicken broth, cheese, and butter and halved the recipe. For 1 cup of parboiled rice, I used exactly 4 cups of broth. However, it definitely took more than 25 min to cook this type of rice (~35-45 min). The result was creamy and full of flavor. I think I made my broth too salty though so I would change that in the future.

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