Gourmet EVOO Mushroom Risotto

Gourmet EVOO Mushroom Rissoto

 This Gourmet EVOO Mushroom Risotto delivers substantial taste and comfort. Experience an authentic Italian style Risotto that is slow cooked to perfection, bringing out those incredible flavours. Enjoy this creation by itself or include this as the perfect addition to any entrée. This recipe works beautifully with our Shallot EVOO and White Lemon Balsamic


  • 6 cups chicken broth, or as needed

  • 3 tablespoons Shallot EVOO, divided

  • 1 pound portobello mushrooms, thinly sliced

  • 1 pound white mushrooms, thinly sliced

  • 2 medium shallots, diced (optional due to powerful flavour infusion)

  • 1 ½ cups Arborio rice

  • ½ cup dry white wine

  • 4 tablespoons butter

  • 3 tablespoons finely chopped chives

  •  cup freshly grated Parmesan cheese

  • sea salt and freshly ground black pepper to taste

  • Drizzle White Lemon Balsamic


  1. Warm broth in a saucepan over low heat.

  2. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

  3. Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.

  4. Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.

  5. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Drizzle in your favorite amount of balsamic. Season with salt and pepper and serve immediately.

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