Mushroom Risotto
  • 1 Tablespoon butter
  • 1 Tablespoon extra virgin olive oil
  • 1 shallot, chopped finely
  • 1 cup chopped mushrooms or rehydrated dried mushrooms or wild Bolete mushrooms
  • 1 cup Arborio rice
  • ¼ cup dry white wine
  • 3 plus cups vegetarian stock or chicken stock - warmed on the stove
  • ¼ - ½ cup grated parmesan cheese - optional
  • chopped parsley to garnish
  1. Melt the butter and oil together.
  2. Stir in the shallots and sauté until soft.
  3. Add the mushrooms.
  4. Stir in the rice. Let the rice immerse itself into the oil.
  5. Add the white wine and cook on medium heat until the liquid is nearly evaporated.
  6. Now, slowly stir in the broth of your choice, about one cup to start. You will notice that it quickly is absorbed into the rice.
  7. Give a little stir so the rice doesn't stick to the bottom, then ladle in another ½ cup or so of the broth.
  8. Continue this method until the rice is cooked. The rice might absorb 2½ cups or 3 cups.
  9. Taste frequently and salt to taste. It is best when there is still some liquid in the rice so it is a bit saucy!
  10. If desired, stir in parmesan.
  11. Garnish with parsley. I also garnished with pieces of grilled zucchini as shown in the photo.
  12. Serve with a crisp green salad and crusty bread.
Recipe by Spoon & Suitcase at