Easy Mushroom Risotto Recipe


– 16 oz. mushrooms (suggested: mix of baby bella, crimini, shiitake), cut into quarters or eighths depending on size – 3 tbsp unsalted butter, divided – 1 tbsp olive oil – 1 onion, chopped – 1 large clove garlic, minced – 2 cups dry arborio rice – 4 cups vegetable or chicken stock* see note


To a large pot over medium heat, melt 1 tbsp of unsalted butter. Cook the mushrooms in the melted butter over medium heat until they’re soft and tender.

To your pot, add the olive oil. Once hot, stir in the chopped onion.

Now, add in the arborio rice, and stir over medium heat for a minute to toast.

Pour ¼ of the stock/wine mixture into the rice. Once the mixture is simmering, lower the heat slightly to keep it at a gentle simmer.

Then add in another ¼ of the stock/wine mixture to the rice.

1. After the rice has absorbed the liquid, add the remaining stock/wine mixture and cook until fully absorbed.