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Mushroom Risotto



  • 4 ounces unsalted butter (have extra on hand if you like it buttery)
  • 1 pound assorted mushrooms
  • 1 medium onion, finely diced
  • 12 ounces Carnaroli or Arborio rice
  • 5 cups good quality, clear chicken broth
  • 6 tablespoons Parmigiano Reggiano
  • salt and freshly ground black pepper to taste
  • Optional: 1/2 cup dry white or red wine


  1. Prepare the mushrooms: If using portabellas, remove the stem by gently twisting it off of the cap. Using a dinner spoon, scrape away all the gills from the underside of the caps, as these will discolor the finished risotto. Cut them into pieces about a third larger than you want their final cooked size to be. Oyster mushrooms and shiitakes must also be de-stemmed and gently cleaned. If you are using wild mushrooms, extra care must be used in cleaning. You may use dried mushrooms by re-hydrating them in water, reserving the water- carefully straining- to be added to the risotto.
  2. In a medium saucepan, bring the broth to a boil over high heat; lower the heat and maintain at a simmer.
  3. In a large, heavy saucepan, melt half the butter until foaming. Add the mushrooms and cook over medium-high heat, stirring frequently, until the mushrooms “throw” their water. Continue cooking until the water is cooked off.
  4. Add the onions, stirring frequently, and cook until the onions are soft and translucent (do not allow the onions to brown).
  5. Add the rice to the onions and cook, stirring constantly for about 5 minutes, or until the rice begins to stick to the pan (do not allow the rice to brown).
  6. If using wine: Stir the wine into the rice and cook, stirring, until the wine has been absorbed by the rice. Stir in 1/2 cup of the simmering broth. Cook at a very low boil, stirring frequently, until almost all of the liquid is absorbed (about 3 to 5 minutes). Continue adding broth in this fashion, 1/2 cup at a time, cooking and stirring until the grains of rice are tender and pearly yet still firm in the center (about 25 minutes).
  7. Remove the pan from the heat and stir in the remaining butter and the cheese; season with salt and pepper to taste.

Hudson Valley Restaurant Week is back this April 8-21!