Mushroom Risotto

From the kitchen of New York Newsday.

Makes 2 servings


  • 2 tablespoons olive oil, divided
  • 1 shallot, chopped
  • 4 to 5 ounces mushrooms, sliced
  • ¾ cup arborio rice
  • ½ cup white wine
  • 3 to 3 ½ cups simmering chicken, beef or vegetable stock, divided
  • 2 tablespoons chopped parsley
  • 1/3 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste


  1. Heat 1 tablespoon olive oil in a deep, heatproof cooking vessel.
  2. Add the shallot and mushrooms and cook over moderate heat, stirring occasionally, 3 to 4 minutes, or until they have softened and the pan juices have evaporated. Dish out and set aside.
  3. Heat remaining olive oil in pan. Stir in rice; cook 1 minute. Pour in wine and ½ cup simmering stock. Cook over moderate heat, stirring constantly with a wooden spoon, until the liquid has been absorbed.
  4. Add remaining stock, ½ cup at a time, stirring after each addition until the liquid has been absorbed. The rice is ready when the grains are soft and the mixture is creamy, about 25 minutes.
  5. Stir in mushroom mixture, parsley and Parmesan cheese. Taste for seasoning and add salt and pepper.

Published by kath on