1 cup Arborio rice; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 8 ounces (225g) fresh mushrooms (such as cremini or button), sliced ...

1 ½ to 2 pounds cremini or white mushrooms, stem ends trimmed, caps thinly sliced (for a mushroom-forward risotto, use 2 pounds) 3 tablespoons butter, divided 2 shallots, diced or ⅓ cup diced ...

I would have told you I was not a mushroom fan. But then I tried the Ellijay Mushroom Risotto a friend ordered while we were having dinner at Leon’s Full Service and my opinion shifted 180 degrees.

The Barefoot Contessa shared a recipe for Wild Mushroom Risotto in a new Food Network YouTube video. “I’m going to turn up the volume,” Garten explains in the video.