Chestnut Mushroom Risotto

This recipe was originally published in the ‘2022 Local Food Guide for Michigan’


  • 6 oz. chestnut mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 Tbsp lemon juice
  • 2 tsp fresh thyme
  • ½ cup white wine
  • 1 cup Arborio rice
  • 4 cups chicken or veggie stock


  • ¼ cup Parmesan cheese, shredded
  • 1 Tbsp fresh parsley, finely chopped


Heat stock in a saucepan and keep warm over low heat.

In a large skillet on medium, sauté mushrooms, onion and garlic in a little oil or butter until onions are translucent, about 5 minutes.

Add lemon juice, thyme and white wine, and reduce for 5 minutes. Add Arborio rice to the pan and cook while stirring regularly for about 1 minute.

Stirring constantly, add the stock ½ cup at a time, letting the liquid becomes absorbed by the rice between additions.

Serve and garnish with parsley and Parmesan.

Amy Bachuber is from Superior Mycology of Houghton, MI

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