Mushroom Risotto


A warm and filling dish.


  • medium to large saucepan
  • small pot
  • ladle


  • 1tbs butter
  • 1lb mushrooms
  • .5-1lb white or yellow onion
  • 1 cup shredded parmesan cheese (plus some extra for topping)
  • 1-2 scallions
  • 3-5 garlic cloves
  • salt
  • pepper
  • .5-1 cup of white wine
  • ~30oz chicken broth
  • 2 cups rice


  1. put all the broth in the pot
  2. chop the onion
  3. chop the mushrooms into bite-sized pieces
  4. chop the scallion
  5. mince the garlic
  6. put butter in the saucepan


  1. place the saucepan on medium heat
  2. place the pot on medium heat
  3. melt butter in saucepan
  4. brown garlic and scallion in saucepan
  5. brown onion in saucepan
  6. add mushrooms to saucepan
  7. add uncooked rice to saucepan
  8. mix and stir contents of saucepan, salt and pepper to taste
  9. wait for mushrooms to heat a bit
  10. add white wine to saucepan
  11. wait for wine to cook off
  12. add a ladle or two of broth from pot to saucepan
  13. wait for broth to be absorbed
  14. once broth is finished, check rice for consistency - add in water if still hard
  15. once rice is done, add cheese and mix in


Serve immediately with a sprinkling of parmesan on top.