Mushroom Risotto

Bring your favorite Italian restaurant dish right to your own dinner table with this easy-to-follow recipe, perfect for a casual gathering of friends or special occasion meal.

  • Prep Time 45 min
  • Total Time 1 hr 15 min
  • Servings 4



cups fresh mushrooms (such as portabella or cremini)
cartons (32 oz each) Progresso™ chicken broth (8 cups)
sprigs fresh thyme leaves
dried bay leaf
tablespoon soy sauce
tablespoons butter
cup finely chopped yellow or white onion (1 medium)
1 3/4
cups uncooked short-grain Arborio or risotto rice
cup dry white wine
oz (half of 8-oz package) cream cheese (1/2 cup), cut into cubes
cup freshly grated Parmesan cheese
Salt and freshly ground black pepper


to 3 tablespoons olive oil
fresh sage leaves
Parmesan cheese shavings

  • 1 Clean mushrooms by wiping with dry paper towel; do not wash. Remove mushroom stems; coarsely chop and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.) Set aside.
  • 2 Pour broth into 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce; heat to boiling. Reduce heat; simmer uncovered 30 minutes.
  • 3 Strain broth; discard stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water.
  • 4 In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion; cook 5 minutes. Add rice; stir to combine. Cook 1 minute. Add wine; heat to boiling. Cook until liquid is reduced by half.
  • 5 Add 1/2 cup broth; cook over medium-high heat, stirring constantly, until rice has absorbed liquid. Adding 1/2 cup broth at a time, continue cooking and stirring 20 to 25 minutes until all broth has been added and absorbed. When done, rice should be just cooked and slightly chewy.
  • 6 Stir in cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.
  • 7 To make fried sage leaves, in 8-inch skillet, heat olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds (do not brown leaves). Remove leaves from skillet; sprinkle with dash of salt
  • 8 Serve risotto in individual shallow bowls. Top each with a few sage leaves and Parmesan cheese shavings.

Expert Tips

Replace the fried sage leaves with chopped fresh chives or parsley. Or drizzle with a small amount of truffle oil!

Replace the fresh thyme with 1 teaspoon dried thyme leaves.