Gourmet Mushroom Risotto

Gourmet Mushroom Risotto

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"Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center)."
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50 m servings 431 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 431 kcal
  • 22%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1131 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.


  1. 2225 Ratings

Most helpful positive review

In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by ...

Most helpful critical review

Very bland, and WAY too many mushrooms. Would be A LOT better with a couple of caramelized onions.

In order to get that beautiful, creamy consistency a good risotto is so noted for, I found 15-20 minutes of cooking time was not nearly long enough. The simmering broth must be added little by ...

Please do cut the mushrooms in half, I think it was a typo when it was first entered, but you can use any amount of mushroom you desire! Feel free to also adjust the wine to your preference. You...

The best mushroom risotto I've ever eaten was in Valetta, Malta (so good you'd give somebody's left arm for it)and I've been hunting for a good recipe ever since. This recipe is a close second!...

Great! With the leftovers I made Risotto al Salto. I shaped about half cup of the cold risotto and pan fry it with olive oil until it is golden brown. About 2-3 minutes per side. Then I sprinkle...

This recipe was fabulous ... well worth the effort of standing and stirring! You can never have too many mushrooms in my book. That "typo" only made it better! ;) I only made one change to the r...

This was a fantastic recipe for my first attempt at making risotto. I did cut back on the amount of mushrooms. I used 8 oz sliced white and 8 oz. sliced baby bellas. We don't drink wine and I...

Soooo good! Will make again and again! Find the perfect balance for heat - not hot enough and you'll be standing at the stove for ages getting the thing to cook, too hot and it will stick to t...

This recipe was fantastic. I made it for a group of friends, abd they could barely talk they were so busy shoving it in. A few changes. I agree about adding garlic, at least as personal prefe...

Served with sides of roasted tomatoes and fresh green beans, this risotto made a gratifying dinner indeed! I will have to remember this recipe when I am entertaining vegetarian guests, although...

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