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Creamy Mushroom Risotto for Two

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2


  • 2 Garlic Cloves Minced
  • 1 Large Shallot Fine Diced
  • 1 Celery Stalk Fine Diced
  • 6 oz Mushrooms De-Stemmed, Sliced
  • 1 t Thyme Picked, Chopped
  • 1 T Parsley Picked, Chopped
  • c Olive Oil
  • ½ c Arborio Rice
  • ¼ c White Wine
  • c Chicken Stock Or Vegetable Stock
  • ½ c Grated Parmesan plus more for garnish
  • 1 T Butter
  • Salt to taste
  • Pepper to taste


  1. Begin by heating the stock to a boil in a small pot and heating a medium sized pot over medium heat. Turn the stock down to a low, just to keep hot, once it has started boiling.
  2. Add the olive oil to the larger pot once it is hot, followed by the garlic, shallot and celery, season with a pinch of salt.
  3. Allow them to cook for about 3-5 minutes, just so they have softened and become slightly translucent, not looking for colour at this point. Add the mushrooms and cook, stirring occasionally, until they have softened and begin to catch a little color, about 5-7 minutes.
  4. Add the rice to the mix and stir once or twice over a minute or so, then carefully add the wine, and continue to stir occasionally until it has been nearly reduced and absorbed by the rice, you’ll know when the pot has mellowed out and quieted down.
  5. Next add the stock about a cup at a time, stirring semi frequently, until it has mostly absorbed, then add about another cup, and continue this process until all the stock has been incorporated. Add a pinch or two of salt in this stage as well.
  6. After the last bit of stock has gone in, keep a close eye that you turn the heat off whilst the risotto is still a loose porridge, it will continue to absorb moisture.
  7. Add the thyme, parsley, butter, cheese, and pepper, stir to combine, taste, and adjust seasoning as necessary.
  8. Plate and enjoy topped with some added grated cheese and herbs!

Recipe Video

Recipe Notes

  • If mushrooms aren’t your thing, or you just want to switch up your risottos, cook the onion mixture a bit longer and proceed with the recipe, when your adding the last portion of stock you can stir in some frozen peas, or some chopped spinach, blanched green beans, jarred artichoke hearts, or anything you’d like. Just keep in mind that adding at this point won’t cook what you add so much as heat it up, so if you want something cooked longer, like the mushrooms, add it in the sauté stage.
  • I like to use a mix of mushrooms, any kind you like, just make sure the are all cut to similar size shape as you can.