Wolfgang Puck's Mushroom Risotto


by Leigh-Ann


Posted on November 9, 2011 at 6:00 AM

Updated Wednesday, Oct 30 at 3:16 AM

This Mushroom Risotto is a perfect dish to make when friends come over.  It’s delicious, quick and easy to prepare.

Crimini Mushroom Risotto


3 Tablespoons Butter, divided
1 Clove Garlic, minced
1 1/2 Cups Crimini Mushrooms, sliced
1 Cup Arborio Rice
2 1/2 Cups Wolfgang Puck Chicken Broth, heated
1 Cup Parmesan Cheese, freshly grated
Sea Salt, to taste
Freshly Ground Black Pepper


In a saucepan, melt 1 tablespoon butter. Cook and stir the garlic and mushrooms in the
melted butter for about three minutes, being sure to brown the mushrooms a little. Remove
from pan and set aside. Melt 2 tablespoons butter in the same saucepan over medium heat. Stir in rice, and cook for 1-2 minutes. Slowly add chicken broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is
tender. Stir in mushrooms, cheese, salt, and pepper.