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Mushroom Risotto

60 mins
4 servings

People often ask me what my favorite dish to cook, and I always answer risotto. The act of stirring is very therapeutic for me. Every time I make it, it is better. Knowing what rice needs and when your rice should have it is the key to making it delicious. This happens naturally every time. I promise! Here are some pointers to help you get started.


  • 8 c. Low-sodium chicken broth or vegetable broth
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped finely
  • 2 tbsp. Butter, divided
  • 2 cloves garlic, minced
  • 1 lb. button mushrooms, sliced
  • 1 bay leaf
  • 4 sprigs of thyme, with the leaves removed
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. arborio rice
  • 1/2 c. white wines
  • 1 c. Parmesan freshly grated
  • 3/4 c. frozen peas, unthawed
  • 2 tbsp. 2 tbsp. chopped fresh parsley


  • Bring chicken broth to a boil in a saucepan on medium heat. Reduce heat to low.
  • Heat oil in a large saucepan or Dutch oven. Stir in onion. Cook for 5 minutes, stirring frequently. Mix in 1 tablespoon butter, garlic and mushrooms. Add bay leaf, thyme, and 1 tablespoon butter. After the mushrooms are softened and golden, cook for 4 minutes more. Season with salt and pepper. Take the mixture out of the pot.
  • Add the remaining tablespoon butter to the pot. Stir quickly. Cook the grains until they are lightly browned and slightly toasty. This takes approximately 2 minutes. Cook the wine until it is almost absorbed.
  • Use a ladle to add approximately 1 cup of hot broth. Cook the rice until it has absorbed most of the liquid. Stir frequently. Continue to add broth, about 1 cup at time. Allow rice to absorb broth as it is added. Stir frequently and cook the risotto until it is creamy and al dente. You might not need all of the broth.
  • Mix the mushroom mixture into the rice.
  • Add Parmesan and peas to the bowl. Garnish with parsley. Serve warm.