mushroom risotto

mushroom risotto

a creamy risotto for a cold winter night flavored with a combination of your favorite mushrooms



1 pound of assorted mushrooms (I like baby bellas, button, and shitake)

1/2 cup butter

4 cloves of minced garlic

1 cup of prosecco or champagne

2 cups of chicken broth

1  1/2 cups of arbrio rice

one cup of whipping cream

1/2 tsp salt

1 tsp white pepper

3/4 cup of freshly grated parmesan cheese

squeeze of fresh lemon juice

23 sprigs of fresh stripped thyme for the top


Clean and slice mushrooms and set aside

Melt butter in a large stock pot or saute pan on medium heat

Lower the heat and add the minced garlic being careful to not let it burn

Add the rice, salt and pepper and stir to combine

Add the prosecco and cook for a few minutes

Slowly add the chicken stock in 1/2 cup increments, allowing the rice to cook for 3-5 minutes between additions

Add the whipping cream and cook until rice is cooked

Grate the parmesan cheese and stir until melted

Add a squeeze of lemon juice

Top with fresh thyme