Mushroom Risotto


This mushroom risotto was easy and delicious! It requires a little bit of stirring, and several additions of broth, but it’s easy to put together if you’re working on another project in the kitchen anyway. Our Chinese friends really liked it and said that it was a lot more delicious than Chinese rice, which I think is easy to do but is quite a high compliment coming from them!



6 cups chicken broth, divided

3 Tablespoons olive oil, divided

4 1/2 cups quartered or sliced white button mushrooms

1 1/2 cups Arborio rice (If Arborio rice isn’t available, just use a regular, very short-grained rice. I used one from the local market called “珍珠米.” It’s not quite the same, but I’ve made it like that and it’s still delicious.)

1/2 cup dry white wine (as called for by the original recipe, or an extra 1/2 cup chicken broth)

3 green onions, chopped

salt to taste

black pepper to taste

1-2 Tablespoons chopped chives, to taste

1/4 cup butter (optional but recommended)

1/3 cup freshly grated Parmesan or mozzarella cheese

Directions and Notes:

1. Warm the chicken broth in a medium saucepan. Once it is warm, remove it from heat.

2. Warm 2 Tablespoons of the olive oil in a large saucepan over medium-high heat. Add the mushrooms and cook until soft. Remove mushrooms and their liquid and set aside.

3. Add the remaining 1 Tablespoon of olive oil to the skillet. Add the rice and green onions and stir to coat with the oil. Cook about 2 minutes or until the rice is a pale, golden color.

4. Pour in the wine, or 1/2 cup of chicken broth, whichever you are using. Stir the rice constantly until the liquid is fully absorbed. Add the chicken broth 1/2 cup at a time, stirring often until the liquid is absorbed. The rice is finished when most or all of the chicken broth has been added and absorbed, and the rice is al dente. This may take 20-30 minutes.

5. Remove the saucepan from heat and stir in the mushrooms with their liquid, butter, chives, green onions, cheese, salt and pepper.

Recipe adapted from


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