Mushroom Risotto Recipe

By Marcus Samuelsson |

Start this week with a classic Italian dish: risotto.  It’s hearty, savory and filling and just right for a romantic night or dinner with friends.  It’s fancy without breaking the bank.

Mushrooms are still filling the stands at the farmer’s market, and you can mix up the variety to suit your tastes.


Prep Details

Servings: 6

Total time: 30 Minutes


2 tbsp chopped blanched almonds

4 1/2 cups chicken stock

1/2 cup olive oil

2 garlic cloves, chopped

2 cups assorted wild mushrooms, such as lobster mushrooms, porcini, and morels

2 shallots, finely chopped

1 1/2 cups arborio rice

1/2 cup red wine

1/2 cup port wine

2 tbsp unsalted butter

1/3 cup freshly grated Parmesan cheese

1 tbsp chopped marjoram

Salt and freshly ground black pepper

2 tbsp chopped parsley

2 tsp truffle oil


1. Heat a small saute pan over low heat. Add the almonds and toast until golden, about 4 minutes. Remove from the heat and let cool.

2. Bring the chicken stock to a boil in a medium pot. Remove from the heat and set aside.

3. Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot over medium heat. Add the garlic and mushrooms and saute until the mushrooms release their liquid, 2 to 3 minutes. Remove the mushrooms and garlic with a slotted spoon and place in a bowl. Set aside.

4. Add the remaining 2 tablespoons olive oil to the pot. Add the shallots and saute until translucent, about 4 minutes. Add the rice and stir to coat. Add 1 cup chicken stock and simmer until the liquid is completely absorbed. Repeat with the remaining chicken stock, 1 cup at a time, adding another cup only whenthe liquid is completely absorbed. Add the red wine and port wine and simmer for another 15 minutes, or until all the liquid is absorbed. Remove from the heat.

5. Fold in the butter, sauteed mushrooms, Parmesan, and marjoram and season with salt and pepper. Sprinkle with the toasted almonds and parsley and drizzle with truffle oil before serving.