Mushroom Risotto

Cindy’s Mushroom Risotto with White Truffle Butter

  • 60 mins
  • 11 ingredients


  • organic chicken stock 6 cups
  • unsalted butter 1/4 stick
  • yellow onion, diced finely 1/2 cup
  • sliced mushrooms (any type) 8 oz.
  • Arborio rice 1 cup
  • white wine (preferably Pinot Grigio) 1/2 cup
  • white truffle butter 2 Tbsp.
  • grated Parmesan Cheese 2 Tbsp.
  • salt to taste
  • handful of chives-garnish (optional) 1/4 cup
  • pepper to taste

One of my favorite no-meat meals is this rich, cheesy risotto. I know that you will just love it too.

The original recipe came from Martha Stewart’s Everyday Food Magazine. I wanted to try the basic recipe before creating my own. This version is my family’s favorite. I’ve also made it will vegetable stock and shallots. instead of the onion, for a friend who is a vegetarian. I’ve also made the same recipe with peas instead of the mushrooms to add a nice bit of green to the dish. My next experiment will be to use beef stock and add some wild mushrooms – sounds yummy!

I know I was so intimated by making risotto, but once I tried it, I realized it’s rather easy! Hope you everyone gives this a try, you won’t be disappointed!


  1. In a medium sauce pan, on medium heat, bring the chicken broth to a simmer. Once on simmer, turn heat to low to stay warm.
  2. In a Dutch Oven, on medium/high heat, melt unsalted butter and add chopped onions. Saute for about 1 minute. Add mushroom, be sure to coat all mushrooms with butter. Season lightly with salt and pepper. Saute for about 4 minutes until softened. Add rice and sauté for a few seconds.
  3. Add wine and stir until evaporated – about two minutes or so. Set heat at medium and add about 1 cup of heated broth and stir constantly until broth is absorbed, about 4 minutes. (The first couple of times I made this I set my oven timer to 4 minutes, but once you’ve made it a few times, you begin to be able to visualize when it’s time to add another cup full.) Continue this process until rice is al dente and it’s a creamy consistency (it takes about a total of 20-25 minutes). Taste to be sure rice is cooked through.
  4. Remove from heat and add the truffle butter and cheese. Stir and serve immediately with chives sprinkled on top.
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