Mushroom Risotto



Okay, this is a first for me. I am blogging from my iPad using the blogsy app.

So we shall see how it goes.

It's only taken me 3 hours to figure it out. Okay, maybe 2. Also, I used my new phone to take the pictures. I wanted to see how it did. Plus, I was too lazy to go upstairs for my camera.

I decided to make some risotto for my two guys for a Valentine treat. 

And I thought I'd show you how easy it is to make. 

#3 son has a cold and it's a real comfort food. 

No one makes it as good as my mom but I try to get close. The thing is, my mom does not have recipes. She sort of throws stuff together like a magician. I started with a recipe from the food network and tweaked it a bit. It calls for dried proccini mushrooms and my mom uses them as well. I just always seem to forget them. 

Here is what I usually use.

1 onion

2 or 3 cloves of garlic

2T of fresh thyme

2T fresh parsley (I had to use dried today)

2T butter

2 packs of mushrooms (I used a mix)

2 cups of arborio rice

White wine

Olive oil, salt and pepper

Parmesan cheese

8 cups chicken broth, low sodium

I simmer the broth on the back burner while I sauté half of the chopped onion and garlic in a tablespoon of olive oil until translucent. Then I add the mushrooms, herbs and butter until browned. Salt and pepper to taste. Then I remove the mushroom mixture.

In the same pot I added two more tablespoons of olive oil and sauté the rest of the onions and garlic. Add the rice and stir quickly to break down the starch. Only for a minute or so. Then add about a half a cup of wine. Make sure you have some to sip as well because you'll be standing and stirring for a while.  

 Stir until the wine is absorbed. Then add one ladle of broth at a time, letting each one absorb before adding another. Keep the heat about medium so that it doesn't evaporate too quickly. 

 It will get thicker and creamier. You don't want it mushy, it should be a bit firm and very creamy.

Then add the mushroom mix back in. I leave out all the mushroom liquid because it muddies it. 

Add about half a cup of freshly grated cheese, stir til melted and you are done!

 Garnish with more cheese of course.

I've also used Romano pecorino. Which is why I like to use low sodium broth. Some cheeses are more salty. I do like to use fresh cheese and fresh herbs when I can. 

It is so good! 



  1. Looks so yummy. I will have to try this one...

  2. That looks so delicious! I love risotto...I usually make it with asparagus. I'll have to try it with mushrooms.

  3. Looks delicious Anita...now you need to teach me how to take better pics with my new iphone:)...maybe my camera too! Did you go to the Seaside Yard Sale?


  4. Looks heavenly Anita. I love stuff like this but cooking it is another thing! I miss my hubby the chef!!

  5. that looks amazing!!! i love mushrooms and love white wine and garlic flavors.... YUM

  6. Yummo! Your risotto is making me hungry, Anita! Thanks for giving us the step by step instructions. I especially like your idea of having a sip (or more!) of wine handy:) I've made it with spinach as well as butternut squash before, and it was well worth the effort. I've got a package of arborio in the pantry, sounds like I need to get busy!!

  7. Anita - this does look deelish! What a great winter comfort food dish ox

  8. I see u have and use an Ulu too. I love it. I use it everyday. I will have to try this recipe out, the mushrooms look good enough to eat as they were.

  9. YUM. I have a recipe for Butternut squash risotto. It's the best!

  10. Th looks delicious, Anita! I'll have to make this maybe this weekend for my hubby. Your photos look wonderful! Are you enjoying your iPad?

  11. we love risotto too. yay on the wooden spoon. something about it makes risotto better. i think it brings out the starch in the rice differently. any leftovers?

  12. Your risotto looks yummy. Love the photos too. I guess the phone is working.

  13. I've never made risotto...I'm thinking I should give that a try. Hope you have a good weekend :)


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