Mushroom Risotto

Bob Engel, Gourmet Mushrooms

Recipe courtesy Bob Engel of Gourmet Mushrooms. Good varieties for this dish are Trumpet Royale, Baby Oyster or Forest Nameko.

Wine recommendation: Try a rich, medium-bodied Sonoma Pinot Noir, not too fruity, with
an earthy, forest-floor character: MacPhail 2003 Sangaicomo Vineyard Pinot Noir, Dutton Estate 2003 Thomas Road Pinot Noir and Marimar Estate 2003 Don Miguel Vineyard Earthquake Block Pinot Noir are all fine choices.

  • 2 tablespoons shallots, minced
  • 2 tablespoons olive oil
  • 1 cup arborio rice
  • 4-8 ounces mushrooms, finely diced
  • 3-1/4 cups hot chicken stock
  • 3 ounces dry white wine
  • 1/4 cup Parmesan cheese, grated

Sauté the shallots in olive oil over medium heat for one minute, then lower heat and add the rice and mushrooms. Cook five minutes, stirring often. Do not brown shallots or rice. Meantime, heat the stock in a separate saucepan. Add the wine to the rice and mushrooms, followed by the stock, about a half cup at a time. Stir frequently as stock is added. As the risotto becomes creamy, test a grain of rice now and then. Stop adding stock when the texture is smooth with just a hint of al dente firmness at the core of the rice. Stir in the Parmesan cheese, remove from heat and serve promptly.

Published on July 6, 2010
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