Mushroom Risotto

Risotto is a luxurious dish that is worth making - but why not make a large batch so that you can freeze the leftovers for another day?  Serve it on it's own for a delicious vegetarian meal, or add some braised beef or salmon on top for a heartier meal. 


  • 5-6 cups vegetable stock
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • large shallot, minced
  • 1 Portobello mushroom, sliced
  • 1.5 cups Arborio rice
  • 2 garlic cloves
  • 1/2 cup dry white wine
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • 1/4 cup freshly chopped parsley


  1. In a medium pot heat the vegetable broth to a low simmer.
  2. In a medium sized sauce pan, on medium heat, add the olive oil and butter.
  3. Once the butter is melted, add the minced shallot and sliced mushrooms.  Stir until softened (2-3 minutes).
  4. Add the rice to toast for 2 minutes, continue to stir.  
  5. Pour in the wine and cook down to half the volume (2-3 minutes, stirring continuously).
  6. Add one ladle of the simmering broth, adding broth one ladle at a time as the rice absorbs the liquid.  After the fifth ladle taste the rice for texture.  If still undercooked continue to add broth.
  7. When all of the liquid is mostly absorbed remove the pan from heat to add the cheese and parsley.  Stir until the cheese is melted.
  8. Serve immediately with additional cheese.