Mushroom Risotto With Long Grain Rice

mushroom risotto with long grain riceBefore I started blogging (and had a little more free time), I used to love to make risotto. Arborio is my preferred rice when making risotto.  It’s short grain and has a high starch content, so it makes a stickier, creamier, risotto.

I had an abundance of mushrooms the other day.  The first recipe that came to mind was risotto, but I didn’t have any arborio rice on hand.  I decided to wing it using long grain rice instead.  The result is not as creamy as regular risotto, but still quite good.  See what you think:

Mushroom Risotto With Long Grain Rice


3-4 cups chicken broth, divided

2 Tbsp. olive oil, divided

1/2 pound crimini mushrooms, thinly sliced

1/4 onion, chopped

3/4 cup long grain rice

1/4 cup dry sherry

salt & pepper to taste

2 Tbsp. butter

1/4 cup grated Parmesan


Warm 2 Tbsp olive oil in a deep medium-sized skillet over medium-high heat.

Add mushrooms and cook until soft, about 3 minutes.

Remove mushrooms and liquid to a bowl and keep warm.

Add 1 Tbsp. olive oil and chopped onion to the skillet.  Cook 1 minute.

Add rice, stirring to coat with oil, about 2 minutes.

Once rice has a slightly golden color (it will look lightly toasted), add wine.

Stir until wine is fully absorbed.  Add broth, 1/2 cup at a time, stirring until each 1/2 cup is fully absorbed. You will know when it is done when the rice is al dente (you may have to take a small taste, just to make sure 😉

Remove from heat.  Stir in mushrooms with their liquid, butter and Parmesan.  Season with salt and pepper to taste.

mushroom risotto with long grain riceEnjoy!!




About Teressa Morris

Teressa Morris is first, a wife and mom of two grown children (who can't seem to move out) and two furbabies. She writes about her family life, as well as causes that are dear to her heart, with recipes, reviews and giveaways on the side. Check her out at Window on the World.
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