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Mushroom Risotto


Here’s a dish for all of those, who love mushrooms. A great dish to enjoy fall with your family. It’s also really quick and easy to make.  Now stop staring at your computer screen and try my Mushroom Risotto:)


  • 2 cups rice
  • 7 cups vegetable stock
  • 1 pound fresh forest mushrooms
  • 3 tbs butter
  • 1 small onion
  • 1 clove garlic
  • 2 tsp fresh chopped parsley
  • black pepper
  • pinch of salt
  • 4 tbs heavy cream
  • 3-4 tbs mushroom powder (optional – you can make your own by grinding dried mushrooms)


Heat the butter in a deep and heavy saucepan over medium heat. Add chopped onion and cook until soft. Add the sliced mushrooms and saute for about 3 minutes, then add a pinch of salt and wait till they release the juices. Add chopped garlic, parsley and pepper, and cook for another 5 minutes. Now add rice, stir well to coat with other ingredients, and then slowly add 1 cup of vegetable stock, stirring enough to prevent the rice sticking to the edges of the pan. Wait until the stock is completely absorbed, and then add the remaining stock and mushroom powder (if using – mushroom powder gives your dish a special and strong mushroomy flavor). Reduce heat to medium-low and cook for about 15-20 minutes, or until all the liquid evaporates. At the end, mix in the heavy cream slowly, stirring well. Serve hot!


1 Comment

  1. I have always wanted to make mushroom risotto. It is my all-time favorite risotto. Yours look mouth watering. Thanks for the recipes and instructions and for stopping by my blog.

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