Mushroom Risotto

LeGourmetTV's picture

Feb. 18, 2010

Risotto is one of those dishes that are infinitely variable once you learn the basics, and follow the ratios of liquid to rice. After that, you can remove, change and add almost any ingredient that you like - and to suit the dishes that it will be paired with.
This one is has a creamy texture thanks to the addition of mascarpone right at the end.


Chicken stock 3 Cup (48 tbs)
Olive oil 3 Tablespoon
Onion 1 Medium , finely chopped
Celery 1 1/2 Cup (24 tbs) , finely chopped (2 stalks)
Arborio rice 1 Cup (16 tbs)
White wine 1/2 Cup (8 tbs)
Coriander powder 1 Teaspoon
Mushroom 4 Cup (64 tbs) , chopped
Mascarpone cheese 2 Tablespoon
Chives 1 Tablespoon , chopped



1) In a pot bring the chicken stock to a simmer and leave it on a simmer.

2) In a deep saute pan heat half of the olive oil on a medium high heat.

3) Add the onion and saute just until soft.

4) Then add the celery and cook 1 to 2 minutes more.

5) Stir in the rice and cook for about 2 minutes.

6) Pour the white wine into the pan and cook until absorbed.

7) Add coriander and 1 ladle-full of chicken stock.

8) Continue cooking and stirring adding more stock a ladle-full at a time as it is absorbed and the rice is al-dente, have some bite but not crunchy.

9) In the final stage of the rice cooking, heat another saute pan with the remaining olive oil.

10) Add the mushrooms and cook until soft.

11) Stir the mushrooms into the risotto.

12) Just before serving stir in the mascarpone and chives.


13) Spoon the risotto into serving plates and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 418Calories from Fat 156

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 306 mg12.75%

Total Carbohydrates 53 g17.7%

Dietary Fiber 3 g12%

Sugars 10 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet