Mushroom Risotto 

Mushroom Risotto 

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Mushroom Risotto 

10 MIN
30 MIN



  1. In a saucepan, sauté the mushrooms in the oil. Season with salt and pepper. Set aside.
  2. In the same saucepan, brown the shallots in butter. Add the rice and cook for 1 minute over medium-high heat, stirring to coat.
  3. Deglaze with the wine and cook over medium heat, stirring until the liquid is almost completely absorbed. Add the broth, about 180 ml (3/4 cup) at a time, stirring frequently. Add broth when the wooden spoon leaves a trace in the rice. After about 20 minutes, the rice should be al dente, having absorbed almost all the liquid and have a creamy consistency.
  4. Add the cheese and mushrooms. Adjust the seasoning. Add truffle oil, if desired.
  5. Season with pepper and sprinkle with Parmesan shavings.


  1. I had never made this receipe before. This was a school project for my granddaughter. We were both so proud of the end result. The taste was amazing and it was easy enough for my granddaughter to understand and follow the directions. Thanks from the both of us.

  2. Mon premier risotto maison. Un succes!

  3. Excellent, Mes beaux parents qui adorent les champignons ont adoré! Merci Ricardo

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