Mushroom Risotto

Recipe Date: June 17, 2020
Difficulty: Easy
Measurements: Imperial (US)

PAIR WITH: 2016 Pinot Hill East

From the kitchen of: Maia Talmor, Tasting Room Lead


  • 3 cups vegetable broth
  • 1 tbsp olive oil
  • 1 shallot, minced
  • ½ lb mushrooms of your choice, sliced
  • 3 cloves of garlic, minced
  • 1 tbsp butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • ¾ cup Arborio rice
  • ¼ cup white wine or lemon juice
  • ½ cup Parmesan cheese


In a small pot, bring broth to a boil, then move to a back burner and simmer on ultra low.

In a medium stock pot, heat the olive oil. Once hot, add shallot and cook till translucent.

Add mushrooms and butter and cook till mushrooms soften.

Add garlic, salt, pepper and thyme. Cook until the garlic is fragrant.

Add rice and toast for 1-2 minutes.

Add white wine or lemon juice and cook till moisture is absorbed.

Add 1 cup of hot broth from the small pot on the back burner and stir rice frequently until liquid is absorbed.

Continue to add ½ cup of broth at a time, stirring till liquid is absorbed before adding more.

Once all the broth is used and rice is al dente, stir in the Parmesan cheese. Serve and enjoy!