Mushroom Risotto

Our risotto is made simple with our Cortina’s starter risotto base, garlic parmesan compound butter, a touch of white wine, and mushrooms and fresh parmesan cheese but don’t be fooled, you’ll feel fancy setting this on the table! 

Type: Entrée or Side Dish
Servings: 2-4
Kitchen Time: 25 minutes

Great with:

K&M Arugula Salad


Shopping List: 

  • K&M Cortina’s Starter Risotto Base

  • Mushroom Medley (1 pint basket)

  • 1 Shallot

  • K&M Garlic Parmesan Butter

  • Grated Parmesan (1/2 cup)

  • Chives

Pantry Items: 

  • Olive Oil
  • White Wine
  • Salt


  1. Peel and finely mince shallot.
  2. Brush any excess dirt off the mushrooms and slice chives (about ¼ cup) setting aside for a garnish.
  3. In a large pan over medium heat, and 3 Tbsp olive oil. Add mushrooms and cook until they start to brown, then add your minced shallot and cook until shallots are translucent, and the mushrooms are browned (about 3-5 minutes). Remove mushroom-shallot mixture and set aside.
  4. Without cleaning the pan, add Cortina’s starter risotto base and break apart with a wooden spoon. Add ¼ cup of white wine. Bring to a simmer and cook until the wine is almost all absorbed. Then add 1 cup water; continuing to cook (stirring occasionally) until the liquid is absorbed and the rice just tender.
  5. Turn heat off and stir in 4 Tbsp garlic parmesan butter and ¼ cup grated parmesan.
  6. Fold the mushrooms and shallots, as well as any juices they have released, into the risotto. Transfer to a serving dish and top with another ¼ cup grated parmesan and chopped chives.

    Chef’s Note: If you like your risotto more al dente, start with just ½ cup of water and add more according to your taste.
Written by Kitchen & Market
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