Kari's Mushroom Risotto without Cheese


"Mushroom Risotto without cheese. Don't get me wrong, it's better with Parmesan mixed in at the end, or some butter, but this still tastes great."
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40 servings
Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



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  1. In a pan over medium heat, saute the shallot in olive oil until they're soft.
  2. Add the rice and stir with the shallot, until the rice is just sort of opaque on the outside.
  3. Start adding the stock, 1/2cup or so at a time.
  4. (don't add it all at once!)
  5. Stir until the stock is absorbed, then add more.
  6. Repeat!
  7. While that's going, in another pan on medium heat, add more oil and the mushrooms, salt, pepper, and a bit of italian seasoning. Stir occasionally until the mushrooms are cooked through.
  8. Keep tasting the rice as the stock is added--you want it sort of al dente--soft, but with a bit of firmness (not crunch!) at the center.
  9. When it's done, add the mushrooms and stir.
  10. Add more salt and pepper as necessary.
  11. Or Parmesan cheese :)


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