Portobello mushroom risotto

From Veal chops with balsamic glaze

Mushroom risotto


  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, diced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 tsp truffle oil
  • 1/4 cup grated Boschetto al Tartufo (or you can use Parmesan Cheese)


Heat the stock over medium heat and keep it hot but not boiling.

In a large saucepan, heat 1 tbsp butter and add the mushrooms. Cook until soft, then remove the mushrooms and set aside.

Add 1 tbsp olive oil and add the shallots. Cook for 1 minute, then add the rice. Cook 2-3 more minutes, coating the rice evenly with the olive oil. Pour in wine, stirring constantly, until it is absorbed. Add the broth in 1/2 cup increments, stirring, and allowing it to absorb completely into the rice before adding the next 1/2 cup. Cook for about 20 minutes in this fashion.

Remove from heat and stir in the reserved mushrooms. Add truffle oil and grated cheese. Serve immediately.

Printable Recipe


  1. Veal chops with balsamic glaze « Soph n' Stuff - January 26, 2013

    […] Portobello mushroom risotto […]

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