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Cristie’s Mushroom Risotto

Cristie’s Mushroom Risotto

Yield: 12 Servings
Prep: 15 minutes | Cook: 30-40 minutes
Total Time: 45 minutes - 1 hour


  • 4 large shallots, finely diced
  • 8 large garlic cloves, pressed using garlic press
  • 1lb of your favorite mushrooms, I prefer shitake, chanterelle, and portabella.
  • 3 cups of Arborio or Carnaroli rice
  • 2 cups dry white wine
  • 2 16oz cartons of chicken stock
  • 2 cups Parmesan Cheese, plus more for sprinkling on top
  • 2 Tbsp. Butter
  • Salt and pepper to taste
  • Parsley (optional)
  • Chicken or Seafood (optional)


  1. Sauté mushrooms (or other vegetables) ahead of time with garlic and olive oil - set aside to cool.
  2. Prepare any seafood or meat you plan to add. I often like serving with pan-seared scallops or roasted chicken. The risotto will take about 30-40 minutes to prepare so cook your protein accordingly.
  3. Sautee the shallots on medium heat with olive oil and 1-2 tbsp of unsalted butter until softened and slightly translucent. do not burn!
  4. Add the garlic and continue to sauté until both are further softened. do not burn! Low to medium heat is fine.
  5. Once both are softened and aromatic add 3 cups (using dry measure) of a fine risotto rice. Arborio or carnaroli are recommended.
  6. “Toast” the risotto rice on low to medium heat until the shallot and garlic, mixture is mostly absorbed into the rice and the rice has a slightly firm feel. do not let it stick to the bottom of the pan! Good risotto takes a lot of stirring!
  7. Add 2 cups (give or take) of dry white wine to the mixture. And if you haven’t already, pour yourself a glass!
  8. While the wine is absorbing into the rice, pour one carton of chicken stock into a small pot and warm on low heat.
  9. Allow the wine to mostly absorb into the rice, stirring every 1-2 minutes.
  1. Once the wine is absorbed, add roughly 1 cup of warmed chicken stock to the mixture at a time until the risotto is finished. Keep stirring the whole time!
  2. Depending on your stovetop, it will take 1 1/2 - 2 full cartons of warmed chicken stock to finish the risotto.
  3. The risotto should be slightly al dente, but not hard. It should spread and melt while stirring!
  4. Add sea salt and black pepper to taste
  5. Once the risotto is finished, add 2 cups of finely grated good quality parmesan cheese and stir.
  6. Stir in your mushrooms and any other vegetables you have prepared.
  7. Sprinkle the top with additional parmesan cheese.
  8. Plate and add your seafood or other protein to the top of the dish (if preferred).
  9. Garnish with freshly chopped parsley.



  • Add more butter or wine during the process.
  • A dash of truffle oil on top prior to the final parmesan sprinkle adds a lot of flavor!

Pairing Recommendation

255 Cases Produced
125 Cases Produced