Easy Recipes for Beginning Chefs:

Baking and cooking can seem daunting but with some good instructions and some determination baking is a simple as Pie. Today we will be cooking a gourmet Mushroom Risotto.


  • 6 cups of chicken broth

  • 3 tbsps. olive oil

  • 1 pound portobello mushrooms, thinly sliced

  • 1 pound of white mushrooms, thinly sliced

  • 2 shallots

  • 1 and 1⁄2 cups Arborio rice

  • 1⁄2 cup dry white wine Sea salt to taste

  • Ground black pepper  

  • 3 tbsps. of finely chopped chives

  • 4 tbsps. of butter

  • 1⁄3 cup of grated Parmesan cheese

Cook The Mushrooms

Step 1. Warm the broth over low heat in a saucepan

Step 2. Warm 2 tbsp. of Olive oil in a large saucepan over medium to high heat.  Stir in the mushrooms, and cook until quite soft, usually around 3 minutes.  Remove mushrooms and their liquid, and set them aside.

Cook Rissotto

Step 1. Add 1 tbsp. of Olive oil to skillet, and stir the shallots in. Cook for about 1 minute then add rice, stirring to coat with oil, near 2 minutes. When the rice has taken on a golden color, pour in the pomegranate or Apple juice, continually stirring until it is fully absorbed.

Step 2. Add 1/2 – 1 cup of broth to the rice and stir until the broth is absorbed into the Rissotto.   Continue adding broth 1/2 cup at a time continuing to stirr until the liquid is absorbed and the rice is al dente, around 15 to 20 minutes.

Step 3. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan; season with salt and/or pepper to taste.

Hope you enjoy!