• Marnie

Mushroom Risotto

If you’re a fan of creamy, flavorful mushroom risotto then you've come to the right place. It’s delicious on its own or served with your favorite protein. I add bacon to mine, giving it that extra layer of yum. It takes a little loving care but it’s so worth it!

Here‘s how to make it:


  • 6 cups chicken broth

  • 3 tablespoons olive oil

  • 1 pound baby Bella or portobello mushrooms, thinly sliced

  • 1 pound white or cremini mushrooms, thinly sliced

  • 2 shallots, diced

  • 3 slices bacon, cooked and finely chopped

  • 1  1/2 cups Arborio rice

  • 1/2 cup dry white wine

  • kosher or sea salt, to taste

  • ground black pepper, to taste

  • 3 TBS chives, finely chopped

  • 4 TBS unsalted butter

  • 1/3 cup freshly grated Parmesan cheese


  1. Heat the chicken broth in a medium saucepan over low heat.

  2. Heat 2 TBS olive oil in a large saucepan over medium-high heat.

  3. Stir in the mushrooms, and cook until soft, about 3-4 minutes.

  4. Remove the mushrooms, drain the liquid and set aside.

  5. Add 1 TBS olive oil to the saucepan you used for the mushrooms, stir in the shallots, and cook for one minute.

  6. Add the rice, and stir until it's coated with the oil, about 2 minutes.

  7. When the rice has a pale, golden color, add the wine, stirring constantly until the wine is fully absorbed.

  8. Add 1/2 cup chicken broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

  9. Remove from heat, and stir in the bacon, mushrooms, butter, chives, and parmesan.

  10. Season with salt and pepper to taste and enjoy!

Did you make it? Share pics in the comments!

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