Mushroom Risotto

Forest Mushrooms based out of St. Joseph, MN sells his wonderful mushrooms at various locations in MN.

I have access to Cashwise here locally and we have a nice selection of dried and fresh mushrooms grown right here in Minnesota! Check out the website for more locations, recipes, tips, etc. at:


Mushroom Risotto

6 Tbsp butter, divided

14 oz. fresh crimini  mushrooms (or your favorite fungus-they all taste good to me), sliced

2 4-inch sprigs of fresh rosemary

1 small onion or half a large onion, diced

1 1/2 c. long grain brown rice

1/2 c. red wine (see, some of it even makes it into the food!)

4 c. good-quality stock  (I use chicken)

1/2 c. parmesean

salt and pepper to taste

Prep all ingredients in advance—you will thank yourself later while you are stirring away. If you don’t prep, you will not enjoy the process quite as much 🙂

Heat a broad-bottomed deep skillet over medium. When it is hot, add 4 Tbsp of the butter and melt. Add the mushrooms, stirring constantly, about 8 minutes. At first they’ll soak up all the liquid, but then as they cook the juices will come out and become nice and brown and bubbly and smells oh-so-good… Use a slotted spoon to remove the mushrooms from the pan, leaving the juice. Set mushrooms aside.

Add to the skillet the remaining 2 Tbsp butter, then the garlic, onion, and rosemary. Saute for 3 to 4 minutes till the onion is softened and starting to turn translucent. Add the rice and stir, coating it with the butter, for 2 or 3 minutes—the rice will become shiny and semi-translucent. Add the mushrooms back in, and add the wine. Stir to combine.

Add 1/2 cup of broth at a time, each time waiting until the prior addition has been mostly absorbed before added more. Stir constantly. This will take a while. Settle in, relax, enjoy it. Continue adding and stirring until the rice is just softened but still has a touch of firmness to it  This was at exactly four cups of stock for me, but if it takes less, it takes less. If you need more liquid, add more water from a teapot or wine or stock if you have it on hand.

Once the risotto is just about done, remove the rosemary sprigs, then stir in the parmesan. Adjust seasoning with salt and pepper (I don’t think I’ve ever had to add salt, but fresh ground pepper is great). Garnish with grated parm and maybe some fresh parsley.

Serves 4 as a main course, 6 to 8 as a side dish.

* to use dehydrated mushrooms, place dried mushrooms in a bowl, add some very warm water, I use from my electric tea kettle, and wait until they are plump and soft.


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