Mushroom Risotto

Makes 2 servings. 40 minute cook time.

Pour yourself a glass of whichever white wine you chose to use to cook!


  • 4 cups chicken broth (or any lightly flavoured broth you want)

  • 1 tbsp olive oil

  • 1 lb mushrooms, thinly sliced, about 2 cups (use your favourite 'shrooms)

  • 1 shallot, minced (white onion works too)

  • 1 cup arborio rice (no substitutions here, sorry!)

  • ½ cup white wine

  • 3 tbsp chives, finely chopped

  • 4 tbsp butter, separated

  • ½ cup + 2 tbsp Parmigiano-Reggiano, freshly grated

  • black pepper, freshly cracked, to taste

  • sea salt, to taste


  1. In a saucepan, warm broth over low heat.

  2. In a large frying pan or sauce pan, heat half the butter over medium heat, add sliced mushrooms and cook until softened, about 3-5 minutes. Remove and set aside.

  3. Add olive oil to same pan and add minced shallot. Cook until fragrant. Stir in rice to coat with the oil and cook about 2 minutes, until rice has turned pale and slightly golden.

  4. Pour in wine and stir constantly until fully absorbed.

  5. Add ½ cup of broth and stir until fully absorbed. Continue adding broth ½ cup at a time, stirring continuously until liquid is absorbed and rice is al dente, about 20-25 minutes (yes, your wrist will hurt the first few times, but it's worth it, trust us!)

  6. Once rice is cooked to your liking and all liquid has been absorbed, remove from heat and stir in mushrooms, remaining butter, chives and ½ cup Parmigiano-Reggiano. Stir until butter is melted.

  7. Add salt and pepper to taste and serve in small bowls.

  8. Sprinkle with remaining Parmigiano-Reggiano.