Mushroom risotto recipe

Yesterday coming home from a trip up North had to use some food that had been in the fridge for too long… Plus we wanted to eat something like pasta or rice or anyway not meaty. I had mushrooms and ricotta and some very sad looking onion. I thought hard and I decided to go with mushroom risotto.


  • 4 oz. of arborio rice per person
  • 1 cup of beef broth per person (broth from bullion cubes work fine too)
  • mushrooms (as many as you like)
  • onion
  • parmesan
  • ricotta (optional)
  • white wine
  • parsley (optional)


  1. I started out by sauteeing some onions and slicing some cremini mushrooms. I probably had about 1 lb of mushrooms. When the onion was soft and translucent I added in the sliced mushrooms and let them cook a bit. I also Added my beef bullion cube so that the mushrooms could flavor up nicely. After most of the water from the mushrooms had evaporated I added my rice and let it toast for a couple of minutes. I then added white wine and when it evaporated I started adding boiling water (I had already put in the bullion cube) one ladle at a time as usual.
  2. About halfway through cooking, I added in some diced Parmesan crusts I had. Although you normally add cheese right at the end, if you use cheese crust you need to give them a bit of time to soften up, so if you go with crust add them half way, if you do regular grated cheese add it at the end.
  3. When the rice was basically done I stirred in about 2 spoons of leftover ricotta and some parsley. The ricotta is totally optional, It gives the risotto additional creaminess, I just happened to have some leftovers.
  4. Serve up warm with extra parmesan and pepper for the diners to add.

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