Fox 8 Recipe Box: Roasted Mushroom Risotto

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From Chef Dante Boccuzzi, Owner of Dante’s, Ginko, Dante Boccuzzi Akron, and The DC Pasta Co.

Roasted Mushroom Risotto


1 small white onion, diced
2 Tbsp. butter
8 oz. Arborio rice
2 c. white wine
1 ½ qts. hot chicken stock
½ cup mixed mushrooms
1 shallot minced
2 T extra virgin olive oil
thyme sprigs
1 c. grated parmesan cheese
2 Tbsp. butter
salt and pepper, to taste


  1. Sweat onions in the butter over low heat for about 5 minutes.
  2. Add rice and sweat together for 3 minutes.
  3. Add white wine and reduce until dry. Then start adding chicken stock, 1 cup at a time. Stir.
  4. Continue to add stock until rice is cooked.
  5. In a separate medium pan, sear the mushrooms.  Add butter and shallots to finish.
  6. Season with salt and pepper.
  7. Add the Parmesan cheese, and butter.
  8. Finish the risotto with the roasted mushrooms

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