• 10 tbsp. butter

  • 4 tbsp. olive oil

  • ½ cup shallot, chopped

  • 7 cups chicken broth

  • 2 tbsp. onion, chopped

  • 1 ¼ cup Arborio rice, raw

  • ¼ cup white wine

  • ¼ cup parmesan

  • 1 ½ lbs. wild mushroom morel, porcini, chanterelle or shiitake

  • salt and pepper to taste


Melt 2 tbsp. of butter with 2 tbsp. of olive oil in a large skillet over medium-high heat. Add the wild mushrooms and the chopped shallots then sprinkle with salt. Sauté the mushrooms until tender and browned. Set to the side.

 In a large pot, simmer the chicken broth to keep it warm. In a large saucepan, melt the remaining 8 tbsp. of butter and 2 tbsp. of olive oil over medium-low heat. Add the chopped onions and sprinkle with salt. Cook until the onions are tender and translucent. Add the rice and increase the heat to medium while stirring.

 Add the white wine and keep cooking until all the liquid is completely absorbed.  Slowly add ¾ cup of the warm chicken broth to the rice, constantly stirring. After a couple of minutes, add another ¾ cup of broth. Stir in half of the wild mushrooms into the rice, then add another ¾ cup of broth. Continually add ¾ cup of broth while constantly stirring until the rice is tender, but firm with a creamy consistency. Add the other half of the wild mushrooms, parmesan and salt and pepper to taste.

This Week's Featured Recipe:


Wild mushroom risotto