Mushroom Risotto on Cup of Jo

Risotto Cup of Jo Audrey'sLast week I was so honoured to be able to share my Mushroom Risotto recipe on Cup of Jo. Cup of Jo is one of my favourite online destinations and to be able join her food section along big names such as What Katie Ate, Love and Lemons, Nicole Franzen, Smitten Kitchen, Rachel Khoo and Mimi Thorisson was really fun.Mushroom Risotto Audrey'sI’ve been meaning to share this recipe with you for a long time, but never got around to it. So when Joanna was looking for a one-pot meal, I jumped at the opportunity to share the Risotto I’ve been making since I was 15 years old. At the time I was taking Italian classes. I had a great Italian teacher. While I don’t remember many of the complicated conjugations, I will never forget the Risotto he taught us to make. He said it was the way his mama made it and it tasted incredibly good. I make this as a quick and comforting dinner, but also when people come over or I need something for a potluck. It’s a one pot meal and comes together really easily – you don’t even have to stir it as much as you might think.Mushroom Risotto Audrey's

Mushroom Risotto

Cook Time: 35 minutes

Yield: 6-8 servings


  • 2 tablespoons of olive oil
  • 1 medium sized yellow onion, chopped
  • 1 cup of Arborio Rice (you need this type of rice)
  • 1 cup of dry white wine
  • 4 cups of chicken broth (hot is better)
  • 2 cups of chopped mushrooms (I used portabella, mini bellas and shitake)
  • 1/2 cup of grated Parmesan
  • 1/4 cup of butter
  • salt and pepper
  • 1/3 cup of chopped parsley (optional)


  1. Heat heavy bottom pot on medium-high heat. Once hot, add olive oil and warm it. Add onions, stir and cook until glossy, but not brown.
  2. Add rice and stir to coat with onions and oil. Add white wine, stir well and let sit a couple of minutes until wine evaporates, but rice doesn't stick to the bottom of the pan.
  3. Add one cup of chicken stock, stir well and let sit until almost evaporated. Repeat until you reached last cup of broth.
  4. Once you added last cup of broth, stir well and add mushrooms, butter, Parmesan and salt and pepper. Let sit until broth slowly evaporates and butter and cheese melt.
  5. Stir well until well combined and no liquid is left. Turn off heat and let sit about 5 minutes until rice has a nice creamy consistency. Taste and add more seasoning if you wish.
  6. Serve in bowls and sprinkle with parsley and some more grated cheese if you wish.


This Risotto also tastes great the next day - watch out, you might eat all of it straight out of the pot! The higher quality the ingredients are that you use (broth, cheese, wine), the better this simple recipe will turn out.


Mushroom Risotto Audrey's

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