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1) Sautée mushrooms until a bit golden, with avocado oil
2) In a separate pan, sautee onion, celery and garlic for 4 min.
3) Add the arborio rice and fry until toasty.
4). Add wine and herbs and sautee until liquid is absorbed.
5) Add mushrooms
6) Add broth one cup at a time, stirring in between (do not stop stirring). Ensure liquid is relatively absorbed before adding the next cup.
7) Once texture of the rice is cooked almost al dente, add black pepper, butter and parmigiano reggiano, and stir until combined.
8) To serve, top with grated Parmigiano Reggiano and drizzle with olive oil

About Chef Sheri Johnson

Sheri is a Canadian, Vancouver-based virtual psychotherapist who is currently living in south Florida. She loves to cook special meals, especially with her partner, while listening to crooners music.


Mushroom Risotto

    • 1h 45m

    • 45m

    • 175

    • 8



1.5 cups Arborio rice
5 cups heated mushroom broth (give or take)
3/4 cup white wine (preferably dry)
2 cups of wild mushrooms (shiitake, chanterelle, oyster,, etc., rough chopped)
1 cup mushroom (thinly sliced)
1 tbsp butter
2 tbsp avocado oil (or another high heat cooking oil)
1 large yellow onion
2 stalks celery
2 cloves garlic (minced)
1 large handful of fresh herbs (suggested: thyme and parsley)
1/2 cup aged Parmigiano Reggiano (grated)
Black pepper to taste
Olive oil to taste (upon serving)


This dish is inspired by an ex boyfriend who taught me how to cook this using a cooking app he was fond of. After we broke up, I decided to keep the inspiration. As I re-created the dish, I used many websites, recipes and ideas that came together to formulate the recipe I have now.


This dish is so versatile, it pairs lovely with a Pinot Noir, a Chianti, or even a smooth Cabernet Sauvignon.