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!!




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