Wild Mushroom Risotto

Serves 5-6Meyer Lemon Risotto


1 cup Arborio rice (super fino)

1 Dandy Meyer lemon, zested

½ ea onion

1 ea clove garlic

2 ½ cups mushroom broth

2 cups wild mushrooms (any mushrooms work)

3 Tbs olive oil

1 cup whipping cream

Salt to taste

Pepper to taste


  1. Using a large saucepan, bring to a medium heat.
  2. Dice onion, mushrooms and garlic to a fine dice.
  3. Add olive oil to the pan.
  4. Sauté mushrooms, let sit without stirring to gain some caramelization.
  5. Add onion and garlic and continue to sauté until translucent.
  6. Add rice to the vegetable mixture and deglaze with half of mushroom stock and lemon zest
  7. Continuously stir mixture, as rice will begin soaking up broth.
  8. As the mixture thickens add more mushroom stock.
  9. Continue stirring for 30 minutes until rice is tender.
  10. Finish with whipping cream, salt and pepper.  Enjoy!
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