Mushroom Risotto


Chef Maka's recipe for a "killer" mushroom risotto.

45 min
6 Servings


2 cup
chicken broth (or vegetable broth)
1 lb
button mushrooms
1 lb
shiitake mushrooms
4 clove
garlic (minced)
1/4 cup
Italian parsley (chopped)
2 Tbsp
olive oil (or blended canola oil and olive oil)
2 cup
Aborio rice
1/4 cup
white wine (optional)
2 Tbsp
1 cup
parmesan cheese (shaved)
lemon juice
Prep Time:
45 min
Total Time:
45 min


Heat broth and set aside. In a large frying pan sauté button mushrooms and shiitake mushrooms for 2 minutes, then add garlic and parsley and cook for an additional 5 minutes. In a separate medium pot, warm oil over medium heat. Add Arborio rice and stir. Deglaze pot with white wine, them begin adding broth one cup at a time. Keep adding broth until the rice is cooked al dente. Just before the rice is finished, fold in sautéed mushrooms, butter, cheese, and a splash of lemon juice. Season with salt and pepper to taste before serving.

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Chef Maka Kwon