Nutty Mushroom Risotto

Nutty Mushroom Risotto

Time: 30 mins


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons shallots, chopped
  • 2 cups sliced baby portabella mushrooms, not too thin
  • 1 teaspoon dried basil
  • 2/3 cup arborio rice (any short or medium grain will work)
  • 1/4 teaspoon salt
  • fresh ground black pepper
  • 1/2 cup dry white wine
  • 2 2/3 cups canned chicken broth, plus more if needed
  • 1 teaspoon lemon, zest of
  • 1 tablespoon butter
  • 2 tablespoons cream (optional)
  • 1/4 cup grated fresh parmesan cheese or 1/4 cup parmigiano-reggiano cheese
  • 3 -4 tablespoons salted cashews, chopped


  • 1 Warm chicken broth either on stove or in microwave
  • 2 Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
  • 3 Stir in shallots, cook for 1 minute to soften
  • 4 Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
  • 5 Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
  • 6 Add wine and stir until almost completely evaporated
  • 7 Begin adding chicken broth, about 1/2 cup at a time
  • 8 After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
  • 9 Do the same for each addition of broth, stirring frequently
  • 10 Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
  • 11 If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
  • 12 Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
  • 13 Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
  • 14 Serve immediately
  • 15 Note: The cream will make it extra creamy
Nutty Mushroom Risotto Nutty Mushroom Risotto Reviewed by eri on 06:34 Rating: 5

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