Mushroom Risotto


5-6 cups hot chicken (or other) stock, DIVIDED, (more might be needed)

3 tablespoons olive oil, divided

¾ – 1 pound mushrooms, thinly sliced

1 small onion, peeled and minced

2 garlic cloves, peeled and minced

1 ½ cups Arborio (short grain) rice

½ cup white wine

1 cup frozen peas, thawed

2 tablespoons parsley, chopped

½ cup grated Parmesan cheese



  1. Bring the stock to a simmer in a small saucepan
  2. Place a medium-sized saucepan over a medium-high heat. When it’s heated, add the olive oil and mushrooms. Sprinkle with salt and pepper. Cover, and cook for two minutes. Add ½ cup of the stock, and cover the pan. Continue to cook for another 2 minutes, or until the mushrooms are cooked through. If needed, continue to add stock. There should be approximately 1/3 – ½ cup of liquid in the pan when the mushrooms are cooked. Remove from heat, and place mushrooms and liquid into a bowl and set aside. Return the saucepan
  3. Place the now-empty mushroom saucepan over a medium heat. When it’s hot, add the olive oil and onion. Sauté for 5 minutes, or until the onion begins to soften, but not brown. Add the garlic, and cook for 30 seconds, or until fragrant. Sprinkle with salt and pepper
  4. Add the rice, and stir to combine. Add the white wine, and stir until it’s absorbed
  5. Add the simmering stock, approximately ½ cup (4 oz) at a time. stirring regularly, approximately every 60-90 seconds. Wait until each addition of stock is absorbed before adding more
  6. After 10 minutes, add the reserved mushrooms and liquid. After the liquid is absorbed, continue adding the stock
  7. After approximately 20-30 minutes, the rice will be tender, yet still have a firmness to the center of the grain.
  8. Turn off the heat, and add the peas and Parmesan cheese. Serve immediately, and garnish with the parsley

Makes 6-8 servings as a side dish.