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Recipe for :

Wild Mushroom Risotto

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

"This vegetarian recipe highlights the earthy flavors of wild mushrooms, the mushroom flavors are complimented by fresh thyme an herb that works very well with mushrooms".


2 cups Arborio rice
5 cups vegetable broth or stock (canned is fine)
1.5 cup white wine
2 tablespoons sherry
2 tablespoons minced garlic
1 cup yellow onion (diced)
1/2 cup carrot (diced)
1/2 cup roma tomato (diced)
1 cup shitaki mushrooms
1 cup fresh button or crimini mushrooms
3 tablespoons butter
1 tablespoon fresh minced thyme
salt and pepper to taste

  • In a large sauté pan melt the butter and add garlic, sauté for 1 minute taking care not burn the garlic.
  • Add the onions and carrots and sauté for another minute.
  • Add the mushrooms and continue to sauté for another 5 minutes or until the mushrooms are cooked through.
  • Next add the dry arborio rice slowly incorporating the vegetable broth and sherry wine while stirring. The rice will begin to release starch which will make the risotto creamy as you continue to add the vegetable stock.
  • After 5 minutes add the remaining ingredients (tomatoes, thyme and salt and pepper) and continue to cook.
  • Once the rice is tender and creamy remove from the stove and serve (approximately 5 - 10 minutes). Make sure you do not over cook the rice - you may want to add a bit of stock right before serving so the risotto is not too dry.

Serves 4

Chef Brian Johnson