Mushroom Risotto


  • 6 cups chicken broth (vegetarian chicken broth or vegetable broth may be substituted for vegetarian option)
  • 3 tablespoons olive oil
  • 2 pounds white or portobello mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 ½ cups Arborio rice
  • ½ cup Z. Alexander Brown Chardonnay
  • ⅓ cup freshly grated Parmesan cheese
  • 3 tablespoons chives, finely chopped
  • 4 tablespoons butter
  • Sea salt
  • Black pepper


Warm the broth over low heat in a small saucepan

Heat 2 tablespoons of olive oil over medium heat in a large saucepan. Stir in mushrooms and cook until softened. Remove mushrooms and liquid and set aside. Make sure to save

Add 1 tablespoon of olive oil to a skillet and stir in shallots. Cook for 1 minute and add rice. Make sure to coat with oil while stirring and cook an additional 2 minutes. Next, pour in wine and stir constantly until it is absorbed. Drizzle sauce over the bread putting and serve warm or at room temperature.
Add 1/2 cup of warm broth to the rice and stir until it is absorbed. Continue this process by adding broth 1/2 cup of broth at a time, until it is absorbed. Make sure to stir continuously during this process and repeat until all the broth is absorbed, and the rice is al dente. This should take 20-25 minutes

Remove risotto from heat and stir in mushrooms and their liquid. Add the butter, chives, and parmesan and stir it all together for a creamy consistency. Add a finishing touch of sea salt and black pepper to taste.

Collins Woods

— Brown Family Chef



This Chardonnay is the perfect match for a creamy mushroom risotto. This wine exhibits a bold style with bright acidity and balance.

This Chardonnay expresses juicy stone fruit flavors balanced by a nice acidity for exceptional balance and mouthfeel and gentle spice character, rounded out with hints of vanilla.

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