Mountain Meadow Mushroom Tour and Risotto Recipe
This is my go-to recipe for risotto. I added all cremini mushrooms but feel free to add several varieties.
Recipe type: Main Dish
  • 1 small onion, diced
  • 2 tbsp.olive oil
  • 1½ teaspoons salt
  • 8-10 mushrooms, sliced
  • 2 garlic cloves, minced
  • ½ tsp.pepper
  • ¾ cup vermouth or wine
  • 1½ cups Arborio rice
  • 6 cups stock or ½ stock , ½ water
  • ¾ cup Parmesan cheese and extra for topping
  • drizzle of olive oil on top
  1. Place the stock in a saucepan and keep warm.
  2. Heat a heavy bottom pan over medium heat and add the oil.
  3. Add the onions and salt and sweat until clear about 6-8 minutes.
  4. Add the garlic and cook another 30 seconds.
  5. Add the mushrooms,season with pepper and cook for another 5 minutes, until all the liquid evaporates.
  6. Add the arborio rice and toast for 3-4 minutes. Stirring constantly.
  7. Add the vermouth and stir until absorbed.
  8. Add the warm stock one cup at a time, allowing it to absorb before adding the next.
  9. The risotto will take 25-30 minutes. Remove from heat and add the grated cheese.
  10. When serving add the olive and top with extra grated cheese.
  11. Serve immediately.
Risotto is ready when you scrape the bottom of the pot with a spoon and a line is drawn.
Recipe by California Greek Girl at