Mushroom Risotto

Whenever I make risotto, I always want to make mushroom risotto. Sometimes I throw peas in too. And even though I want to try something new I always end up with mushroom risotto. It’s my fallback. Probably because it’s really really good. And probably because I always make risotto when it’s cold outside. Mushrooms, with their earthy, woodsy flavor in a rich risotto just scream autumn! winter!

I have a sinus headache that I can’t seem to shake so I apologize if the cooking instructions below don’t make a whole lot of sense! I shall revise at a later time. Honestly, I don’t really know the proportions I used so I’m about to guess… but I swear, risotto is super easy. You just have to be able to watch it & stir… which is really quite therapeutic.


Mushroom Risotto

  • Olive Oil & Butter
  • 1 1/4 Cups Arborio Rice
  • 1 Pack of Baby Bellas, diced
  • 1/2 Medium Onion, finely diced
  • 1 Shallot, finely diced
  • 1/2 Cup White Wine (preferably dry)
  • 5 Cups HOT Water
  • 1/4 Cup Dried Oyster Mushrooms
  • 1/4 Cup Dried Porcinis
  • Zest of One Lemon
  • Freshly Grated Parmesan (optional)
  • 1/2 Cup Frozen Peas (optional)
  • Fresh Thyme
  • Salt & Pepper

Soak the dried mushrooms in 5 cups of hot water and let sit for about 15 minutes or until reconstituted. Remove the mushrooms from the water and set the water aside to use to cook the risotto. Dice the mushrooms and add to diced fresh mushrooms.

Heat mushroom stock in small pot over low heat keeping it warm while cooking.

Heat oil & a pad of butter in a medium pot over medium heat. Saute the mushrooms with some fresh thyme (to taste) until lightly browned. Set aside.

In the same pot saute the onion and shallot until translucent. Add arborio rice and stir until covered in oil/butter. Add the white wine and stir. Add 1/2 cup of the mushroom stock and stir risotto until mostly absorbed. If adding peas, now would probably be the time. Continue adding stock in 1/2 cup increments, stirring, absorbing, etc. cycle until risotto is cooked all the way through, tender and creamy.

When the risotto is done cooking, add the lemon zest & parmesan cheese. Stir to incorporate. If you want your risotto extra creamy you can add 1/4 cup of cream, otherwise the risotto tastes great without any added dairy (even without the parmesan).

Pumpkin, the fruit of fall.

One of the first things Stephen’s father had to point out to me when I arrived in Kutztown… a very very large pumpkin they had sitting on their front stoop. Apparently it’s called a Cinderella Pumpkin. On the outside, it was a lovely green with pale orange (my pictures don’t do it justice). I believe it weighed somewhere around 60 pounds… and would therefore produce enough pumpkin for everyone in Kutztown to have some pumpkin pie for Thanksgiving.

Stephen’s mom spent all of Tuesday night cutting the pumpkin into giant viking ship shaped wedges and then into large chunks to broil & steam and then puree. She really labored over this pumpkin in a very impressive way. Seeing as she had too much pumpkin for her to feasibly use in the next couple of yeeears she sent me home packing with two large bags of raw pumpkin squares and one large bag of puree. I was more than happy to take some extra pumpkin off her hands. I have plenty of ideas for delectable looking pumpkin dishes I want to make over the duration of the holiday season.


From sweet to savory there are so many amazing looking recipes floating around the web right now that call for pumpkin. Here are just a few of the delicious treats I plan to attempt…

Pumpkin Sage Risotto from The Edible Perspective

Vegan Pumpkin Pancakes from My Little Celebration

Pumpkin Corn Enchiladas from This Can’t Be Vegan

Baked Pumpkin Autumn Maple Doughnuts from Food + Words

Spiced Pumpkin Rolls from Sweet Pea’s Kitchen

Pumpkin Goat Cheese Ravioli from Once Upon a Cutting Board

Vegan Pumpkin Chili from Biscuit Batches

That’s my recipe roundup for PUMPKIN ideas. Don’t they all look amazing?? Please click on the pictures to see the original posts & recipes.

I also really really want to make a goat cheese & pumpkin pizza. Maybe with Kale or Spinach. I can’t decide how to make it. I’m thinking thin crust, slightly spiced pumpkin puree, creamy goat cheese, sautéed greens, and maybe a little pit of mozzarella or parmesan. Maybe even a little bit of fresh sage. Oh the possibilities! A  few months ago when my Aunt Holly, cousin Gabrielle & I went to visit my cousin Rachel in Providence, Rhode Island we had an incredible Pumpkin Pizza from Al Forno and I want to make my own version!

I can’t wait to dive in with the pumpkin recipes! I shall report back!