Mushroom Risotto (GF,DF)


We watch a lot of Hell’s Kitchen around these parts.  It is hands down our favorite show.  So much so that we are willing to purchase the most recent episodes from iTunes in order to stay current while we’re in Europe.  It’s fantastic. On the show, one of the signature appetizers is a risotto dish that typically causes massive issues with the contestants in the beginning (and don’t even get me started on the scallops – yikes!).  While we’ve been in Auch, I wanted to cook as many meals “in” as possible so we can save our Euros and eat out more in Scotland and Paris.

Last Friday, it poured all day.  C still had to walk the almost 3 miles round trip to the Archives, but came home early for lunch.  I had this waiting for him when he arrived.  While traditional risotto is made with arborio rice (which has an extremely high starch content), I wanted to use what we had already purchased – so thai rice it was.



Mushroom Risotto – Serves 2-3

Created by: Coffee & Macarons



  • 1 tablespoon of extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 onion, finely diced
  • 1.5 cups rice of choice
  • 750mL bottle of white wine
  • 1.5 cups of warm vegetable or chicken broth (I used vegetable broth – and it was great!)
  • 8oz mushrooms, de-stemmed and sliced
  • Dried basil, to taste
  • Dried herbs de provence, to taste
  • Salt, to taste
  • Optional: sliced ham (obviously do not add this if you are vegetarian or vegan).



  1. Saute onion and garlic in olive oil over medium heat until onions are translucent (not brown!)
  2. Add rice to pan and toast until all the oil is soaked up.
  3. Add enough wine to cover the rice, onions, and garlic.  Stir consistently (not constantly).
  4. When wine is 3/4 way gone, add in enough broth to cover rice, onions, and garlic.
  5. When broth is 3/4 way gone, add mushrooms and repeat steps 3 & 4 until rice is just past al dente.
  6. Season with basil, herbs de provence, salt, and pepper to your liking.
  7. Optional step: Saute a bit of good quality deli ham and top your risotto at the finish.
  8. Serve with some sort of green vegetable to make your mom proud.

This meal probably takes about 25-30 minutes to prepare.  It is well worth the time spent in the kitchen.  I enjoyed listening to a podcast while I cooked.


Bon appetit!


5 thoughts on “Mushroom Risotto (GF,DF)

    • It was delicious both times I made it! And risotto is deceptive – it’s easy for how tasty it is. 🙂

  1. This looks yummy AND super-easy. The perfect combination in my book, It’s just a shame that I live with someone who doesn’t like mushrooms (weirdo), but you never know I might be able to convince them to give these scrummy morsels another try. Thanks for sharing!

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