Mushroom Risotto

Earthy mushrooms studded with bright herbs make for an umami-rich winter version of our risotto! Fantastic as a gluten free, vegetarian entrée or a perfect pairing for roasted meats.

Servings: 2-4
Kitchen Time: 30 minutes
Allergens: Milk
Pairs Great With: Cold Brew Tiramisu 


Your kit includes: 

  • K&M Cortina's Risotto Starter*
  • K&M Garlic Parmesan Compound Butter*
  • Button Mushrooms (due to limited supply we were not able to secure the mushroom medley shown in the photograph)
  • Shallot
  • Parsley 
  • K&M Shaved Parmesan

*Already made for you! 


  1. Peel and finely mince shallots. Brush any excess dirt off mushrooms and cut into ½ inch pieces.
  2. Pick parsley leaves from stems and roughly chop. Set aside for garnish.
  3. In a large pan over medium heat melt 2-3 Tbsp of olive oil. Add mushrooms and cook until tender, then add your minced shallot and cook through. Remove mixture from pan and set aside.
  4. Without cleaning the pan, pour in the risotto base break apart with a wooden spoon. Add ½ cup white wine or water and bring to a simmer until the liquid is almost absorbed.
  5. Then add 1 cup of water and continue to cook, stirring occasionally until the liquid is absorbed and the rice is tender, about 5-10 minutes.
  6. Chef’s Tip: If you like your risotto more al dente, start with ½ cup of water and add more according to your taste.
  7. Turn heat off and stir in 3-4 Tbsp compound butter. Fold in half of the mushrooms and any juice they released to the pan. Taste and adjust seasoning with salt and pepper.
  8. Transfer to a serving dish and top with ½ cup parmesan, remaining mushrooms, and parsley. Serve and enjoy!



K&M Cortina’s Risotto Starter (arborio rice, water, onion, butter, garlic), K&M Garlic Parmesan Compound Butter (butter, parmesan cheese, garlic, parsley, sea salt, cayenne pepper).

Written by Kitchen & Market