Mushroom Risotto & Onions

By Angelika Hanna


Prep Time: Approx. 15 min

Cook Time: Approx. 55 min

Total Time: Approx. 1 h 10 min

Yield: 4 -6 servings

Cuisine: Italian/North American

Author: Angelika Hanna / Zest4Food


  • 1/2 ounce dried wild mushrooms, boiled
  • Extra virgin cold pressed olive oil
  • 3 medium cooking onions, chopped
  • 4 cloves garlic, minced (optional)
  • 8 ounces cremini mushrooms, sliced
  • 1 tsp dried rosemary
  • 1 cup Arborio or short-grain white rice
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 2 tablespoons balsamic vinegar
  • 2 cups vegetable broth
  • Salt and freshly ground black pepper, to taste


  1. Rinse the dried wild mushrooms to remove any dust or grit.
  2. Place the mushrooms in a small pot with water and bring to boil. Set aside.
  3. Heat some olive oil in an ovenproof pan or Dutch oven over medium heat.
  4. Add two of the diced onion and cook, stirring occasionally, until soft and golden, about 8 min. If you use garlic, add it at this point and cook for 1 min.
  5. Remove the onions from the pan.
  6. Turn the heat up to medium-high. Add the cremini mushrooms and cook for 5 min. without stirring. Flip the mushrooms and cook until they are brown approx. 5 more min.
  7. Drain the wild mushrooms, reserving the liquid.
  8. Add the wild mushrooms and rosemary to the pan and sauté for approx. 5 min.
  9. Add the rice and cook, stirring once or twice, until it begins to turn transparent, approx. 4 minutes.
  10. Turn the heat to high and add the white wine, balsamic vinegar, broth, and reserved mushroom liquid. Stir in the salt and pepper.
  11. Bring to a boil.
  12. Preheat the oven to 300 degrees Fahrenheit.
  13. Cover the pan with a tight-fitting lid and put it in the oven to bake for 30 min.
  14. In a medium cast iron skillet or regular frying pan, heat some olive oil over medium heat.
  15. Add the remaining onions and sprinkle with salt to taste.
  16. Reduce the heat to low and cook, stirring occasionally, until the onions turn brown and crisp.
  17. When the risotto has finished baking, stir and let rest uncovered for 5 min. before serving.
  18. Sprinkle with the caramelized onions, extra pepper to taste.


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