Mushroom risotto

4 servings
15 min
30 min
Very Easy


Number of serving: 4
2 tablespoons butter

2 tablespoons Extra Virgin Olive Oil

1 large Onion, diced (about 2 1/2 cups diced)

350 g Crimini Mushrooms (like 3/4 pound roughly)

2 large cloves garlic, pressed or minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon lemon zest

1 1/2 cups Arborio rice

1/2 cup white wine

1/4 cup red wine

4 to 5 cups chicken or vegetable broth

3/4 cup grated or finely shredded Parmesan


  • In a food processor, finely chop the mushrooms. In a large heavy soup pot, heat the butter and oil over medium heat. Add the onions and saute until soft, around 1o minutes.
  • Add mushrooms and saute until tender, around 3 to 5 minutes.
  • Stir in garlic and herbs and saute around 2 minutes more. Stir in the rice and let cook for around 1 minute.
  • Stir in the white wine and let cook until it is mostly absorbed. Add one cup of the broth and let simmer, stirring occasionally, until it is absorbed. Stir in the red wine.
  • Continue adding broth by the cupful until each is absorbed, stirring occasionally, until the rice is fully cooked and it is a nice creamy texture - about 30 minutes or so.


Mushroom Risotto, photo 1
Mushroom Risotto, photo 2


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