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The best mushroom risotto recipes - 6 recipes

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Top rated Mushroom risotto recipes

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Fragrant garlic, mushrooms and rice are simmered in vegetable stock and topped with cheese and fresh parsley for a ...

  • 1 . 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 . 2 cups sliced mushrooms
  • 3 . 1 cup uncooked arborio rice
  • 4 . 1 clove garlic
  • 5 . 1/2 cup dry white wine [or water]
  • 6 . 3 1/4 cups water
  • 7 . 1 tub Knorr® Homestyle Stock - Vegetable
  • 8 . 1/4 cup grated Parmesan cheese
  • 9 . 1/4 cup flat-leaf parsley
4.5/5 (24 Votes)

By

Heat a deep sided, stainless steel braising pan or stockpot to make your risotto

  • 10 to 12 oz beef tenderloin cut into strips
  • 4 tablespoons extra virgin olive oil
  • 2 shallots minced
  • 4 tablespoons roasted garlic puree
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 1 1/2 cups carnaroli or Arborio rice
  • 1 cup sherry or white wine
  • 3 cups mixed wild mushrooms of choice (chanterelles, portabello, shitake, oyster, or porcini)
  • 8 cups hot beef broth (low sodium is best)
  • 1/4 cup demi glace (optional)
  • 1/2 cup parmesan cheese
  • 1/4 cup chopped chives
3.9/5 (79 Votes)

By

Sauce/Boil all ingredients in saucepan until reduced to 2/3 cup or 15 minutes

  • Sauce
  • 3 8 ounce bottles clam juice
  • 1 cup heavy whipping cream
  • 1/2 cup dry white wine
  • mushroom risotto
  • 6 cups low salt chicken broth
  • 1/2 cup cutter
  • 6 tablespoons shallots
  • 1 garlic clove
  • 12 ounces mushrooms (chanterelle, crimini, shitake diced)
  • 1 3/4 cups arborio rice or medium grain white rice
  • 1 cup dry white wine
  • 1/3 cup shopped parsley
  • 1/3 cup Parmesan cheese
  • fish
  • 3 tablespoons olive oil
  • 6 5 ounce striped bass fillets with skin
5/5 (1 Votes)

By

Risotto isn't as hard to make as you may think

  • 2 Tbsp (30 mL) olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups (500 mL) mushrooms, sliced
  • 1/2 tsp (2 mL) dried thyme
  • 1/2 tsp (2 mL) dried basil
  • 1 1/2 cups (375 mL) arborio rice(uncooked)
  • 4 cups (1 L) chicken stock
  • 1/2 cup (125 mL) grated Parmesan cheese
4.3/5 (7 Votes)

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1. Bring the stock to a bare simmer in a medium saucepan

  • 6 1/2 cups hot chicken or vegetable stock
  • 5 tablespoons extra virgin olive oil
  • 1 cup minced onion
  • 2 tablespoons minced shallots
  • 12 ounces fresh porcini mushrooms, thickly sliced (or sub shiitake or other mushrooms)
  • 2 cups arborio or carnaroli rice
  • 1/2 cup dry white wine
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cut into bits, at room temperature
  • 1/2 cup freshly grated Grana Padano
  • Freshly ground black pepper to taste
4.3/5 (24 Votes)

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Step 1 Process 4 1/2 cups water and 1 cup corn in a blender until smooth, about 1 minute

  • 4 1/2 cups water
  • 2 cups fresh corn kernels (from 5 ears), divided
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped fresh mushrooms
  • 1 cup chopped yellow onion
  • 1 cup uncooked Arborio rice
  • 3 garlic cloves, minced
  • 4 teaspoons fresh thyme leaves, divided
  • 1/2 cup dry white wine
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided
  • 1 1/2 tablespoons unsalted butter
  • 5/8 teaspoon kosher salt
  • 2 tablespoons toasted pine nuts
0/5 (0 Votes)

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Creamy Corn-Mushroom risotto Mushroom Risotto