Sunday, October 4, 2009

Cremini Mushroom Risotto

For the vegetarian theme, I made risotto. It is the first time I made one by myself. All it requires is to pour a scoop of liquid to rice, let it adsorbed and redo the same routine. This is a straightforward process and takes only thirty minutes of your time to have a great meal. A perfect risotto is when you see all the rice grains and you shouldn't taste the rice crunchiness exactly like pasta.

Serves 6
Preparation Time : 5 mins
Cooking Time : 25 mins
Printable Recipe


7 cups vegetable broth
12 cremini mushrooms, coarsely chopped
1 medium red onion, cubed
2 cups Arborio rice
1/2 cup dry white wine (or more to taste)
1 cup grated Parmesan (optional)


1. Bring broth to a simmer in a medium saucepan.

2. In a large skillet, heat oil over medium heat. Cook cremini mushroom and stir occasionally until golden, about 4 mins. Set aside.

3. Melt butter in the same skillet over medium-high heat. Add onion and cook until transparent, about 5 mins.

4. Add rice to onion. Stir until coated. Leave for about 3-4 mins until almost translucent.

5. Add white wine and a ladle of broth. Let the rice adsorbed most of the liquid before adding more liquid, stir constantly. Continue in this manner until it gives a creamy consistency but still retains a bite. After 4 ladles, add the cremini mushrooms. If stock runs out, add water.

6. For a rich taste, add butter or olive oil when it becomes creamy. Add parmesan before serving.


  1. I love to make risotto at this time of year, and particularly love it with earthy mushrooms. Sounds delicious!

  2. Hiya Alan,
    This risotto looks yummy. Thanks for your comment on

  3. This is one of my favorite things to make! The dry white wine sounds like a good touch!

  4. I love risotto and this looks like a great recipe - thanks for sharing!

  5. This is a great risotto. The mushrooms make it perfect.



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