Baby Bella Risotto


  • 4 cups chicken stock warmed on the stove
  • 1 cup Arborio rice (risotto rice)
  • 1 medium yellow onion, diced
  • 3 tablespoons unsalted butter
  • 8oz baby Portobella mushrooms, cut into squares
  • 1 shallot, chopped
  • 4 springs of thyme, chopped
  • 3 tablespoons Pamigano Reggiano cheese
  • Extra virgin olive oil
  • Salt and pepper to taste


Preheat your 3 quart saucepan over medium heat.  Melt butter, and then add onion.  Cook for about five minutes or until onion is translucent; add rice.  Cook for about three minutes, add hot stock one ladle at a time.  Do not add more stock until the rice has absorbed most of the stock. Cover, and turn heat to high.  Cook until most of the liquid is absorbed, than add thyme.

On a separate burner, preheat an 8” skillet over medium high heat.  Cover bottom of the pan with olive oil, add shallots.  Cook for 1 minute before adding the Portobella mushrooms.  Cook for five to seven minutes, stirring occasionally. 

Once the risotto has absorbed all the liquid, stir in mushrooms and top with cheese!

Chef’s Note:  Chef David’s Baby Bella Risotto is the perfect side dish for his Chicken Marsala!