Portabella Mushroom and Parmesan Cheese Risotto Recipe

Private Dinner Party Services and Personal Chef Austin Texas

Chef Shelley Pogue Mushroom Risotto

Mushroom Parmesan Risotto

Recipe Type: Appetizer, Side Dish, Main Course

This a recipe for a nice velvety mushroom Parmesan risotto. This is a great winter dish but will work great for any occasion when you are in need of some good comfort food or a nice dish to make someone feel extra special.

This simple mushroom risotto recipe is made with ingredients that combine have a flavorful tasty goodness when served with just about any meal. This is a classic Italian rice dish, risotto is traditionally prepared with Arborio rice that is found in most grocery stores. The procedure for making it involves stirring hot chicken or beef stock into the uncooked rice a ladle at a time and cooking slowly as the stock is absorbed. When you are adding either a ladle full or close to a cup of the hot liquid while stirring it is releases the Arborio’s starches when cooking, and it will make a creamy, velvety dish when cooked correctly.

Prep Time:
10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

1 qt chicken stock
1 1/2 cups Arborio rice
8 ounces fresh Portabella mushrooms
1/2 cup white wine
2 medium shallots, minced
1/2 cup grated Parmesan cheese
4-5 Tbsp unsalted butter
1 Tbsp olive oil
1 Tbsp chopped Italian parsley
2-3 cloves minced garlic
Kosher salt, to taste


Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 2-3 Tbsps of the butter over medium heat. When the butter has melted, add the chopped shallots and mushrooms. Sauté for 5 minutes or so until the onions and mushrooms have absorbed the fats and the shallots have turned slightly translucent.

Add the garlic at this time and stir for 1-2 minutes until you smell the garlic bloom.

Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma but don’t let the rice turn brown.

Add the wine and cook while stirring, until the liquid is fully absorbed.

Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water or heavy cream if you want to add some extra flavor and creaminess. Just add the water or heavy cream as you did with the stock, a ladle at a time, stirring while it’s absorbed.

Stir in the remaining 2 Tbsp butter, the Parmesan cheese and the parsley, and season to taste with Kosher salt.

Risotto turns glutinous if held for too long, you should serve it pretty quick. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or glutinous, if it is made properly it will sag just a bit after it is added to your plate. Enjoy!

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