The Reluctant Gourmet's

Basic Mushroom Risotto

6 servings

Here is a recipe for basic mushroom risotto if you don't have any wild mushrooms like chanterelles or black truffles as in my Risotto with Chanterelles, Hen of Woods Mushrooms, & Black Truffles from Oregon. Take a look at my suggestions for preparing risotto in my Cooking Primer.

`Reluctant Gourmet’s Tips

  1. Mushrooms should be wiped off with a damp cloth and not washed under the faucet since they are like sponges and will absorb the water.
  2. Check out my tips on how to sauté.
7 cups homemade chicken stock* 1 shallot chopped Salt & Pepper to taste
2 cups arborio rice 2 gloves garlic chopped
3 Tbl. olive oil 1 lb. fresh mushrooms
1 Tbl. butter 1 Tbl. fresh thyme, chopped

*You can substitute 7 cups of low salt canned broth or try Glace de Poulet or Fond de Poulet Gold that you can find at many gourmet shops or on the Internet at GatewayGourmet.

  1. Heat 1 Tbl. olive oil and 1 Tbl. butter in a large sauce pot (3-4qt), add shallots and garlic, sauté until translucent.
  2. Add mushrooms and sauté for approx. 4-5 minutes until tender; remove and set aside.
  3. Add remaining olive oil and arborio rice and sauté over medium heat to toast the rice approximately 5 minutes.
  4. Add one cup of the simmering chicken stock, stirring constantly, and simmer until the stock is absorbed.
  5. Continue adding stock as it is absorbed, 1/2 cup at a time, until all the liquid is absorbed.
  6. Just before the rice is done ( and this is not the easiest to determine) add the fresh thyme.
  7. Add salt and pepper to taste, and serve.
  8. ENJOY!

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