Risotto con Funghi

Categories: Mains & Sides | Romantic | Side Dish

[7 Jun 2010 | By | 6 Comment(s) ]
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This is an elegantly simple dish to make, but I don’t do it very often because it is by no means good for you. I know there are ways to make it more health-conscious (less butter and cheese, no cream, etc.), but I just can’t bring myself to adulterate it like that. So, I only make it a couple of times a year and I enjoy it all the more because of the infrequency of the indulgence.

We enjoyed this with a lovely bit of beef tenderloin and some steamed haricot vert, but it could just as easily serve as a main dish with a salad on the side.  As a side, this recipe makes 4 servings, as a main it would probably serve 2.

3 tablespoons butter
1 small shallot, diced
8 oz. cremini mushrooms, quartered
1 cup arborio rice
5 cups chicken broth
2 tablespoons heavy cream
1/2 cup grated parmesan cheese
salt to taste
fresh thyme or parsley for garnish

(republished from February)

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Submitted by: Niki | | More by

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6 Comment(s) »

  • Dot
    Dot said:

    I will say I have never attempted risotto, but this looks doable! And so elegant! How do you do the molded look?

  • Niki said:

    A good friend of mine gave me a set of ring molds many years ago – not something I would have purchased myself, but they do come in handy every now and then (they make nice biscuit cutters, too).

  • Dot
    Dot said:

    I bet you could make your own with tuna cans or tomato sauce cans, cut out on both sides.

  • Niki said:


  • Margo said:

    Oh this looks and sounds so very very yummy! I can just taste it with a fresh romaine salad, and perhaps a few shrimp for a special treat!

  • Dot
    Dot said:

    Thanks, Margo! Please let us know if you make it, we’d love to see your results!

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