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Mushroom Rosé Risotto

  • Author: Tessa
  • Total Time: 1 hour
  • Yield: 6 entrée servings 1x


Any kind of fresh mushrooms, or a mix, would be great here. I kept it simple with baby bella mushrooms, to get a little darker final color on the sautéed mushrooms.


  • 2 T olive oil
  • 4 cloves garlic – 2 smashed, 2 minced
  • 2 T butter
  • 1 lb. mushrooms, cleaned and diced 1/4 to 1/2″
  • 6 C broth (parmesan, mushroom, or vegetable)
  • 1 large egg (preferably fresh and organic)
  • 4 oz. goat cheese (plain or garlic and herb)
  • 1 medium leek, white and light green part, quartered lengthwise and sliced 1/4″ thick (1 1/2 C)
  • 2 C arborio rice, rinsed
  • 2/3 C dry rosé wine
  • Kosher or sea salt
  • Ground white pepper
  • Optional: 3 to 4 T chopped fresh herbs (such as curly parsley); grated parmesan cheese


  1. In a medium Dutch oven, heat 1 tablespoon oil over medium low. Add smashed garlic cloves and cook a few minutes to infuse the oil, until golden brown on both sides. Remove garlic, increase heat to medium, and add 1 tablespoon butter. Once butter melts, add mushrooms and toss to coat. Stir only every few minutes as mushrooms release liquid and then it evaporates completely, and mushrooms are tender. Season to taste with salt, remove to a bowl, and set aside.
  2. Bring broth to a simmer in a medium saucepan, then reduce heat to low to keep warm. Take the egg out of the fridge and set aside (don’t crack it yet). Crumble goat cheese and set aside at room temperature.
  3. In the same Dutch oven, heat remaining oil and butter over medium until butter is melted and just bubbly. Add leeks and sauté until soft but not browned, then add garlic and cook 30 seconds. Add rice. Cook and stir constantly 2 to 3 minutes, until rice grains are translucent at edges. Add rosé, adjust heat to a gentle simmer, and cook until fully absorbed, stirring almost constantly.
  4. Add about 3/4 cup of the warm broth (use a glass liquid measure or ladle to transfer) to rice and adjust heat as needed to simmer, stirring constantly. When excess liquid is almost gone, add more broth. Repeat this process, starting to taste the rice after using half the broth. Continue adding liquid until rice grains are tender and edible but not overly soft. Reduce heat to low then stir in mushrooms.
  5. Beat egg, then continue beating vigorously with a fork or whisk while pouring in 1/3 cup of remaining warm broth. Add egg mixture and goat cheese to risotto, stirring until goat cheese is melted and well incorporated. Season to taste with salt (about 1 teaspoon) and white pepper (about 1/2 teaspoon) and stir in chopped herbs, if using.
  6. Serve as an entrée in bowls topped with grated parmesan cheese and extra herbs.


By using parmesan broth that I had in the freezer, I achieved a nice white risotto, which won’t be the case if you use vegetable or mushroom stock. Regardless, the risotto is delicious!

Every pot of risotto varies, but I used about 4 1/2 cups broth, including the broth mixed with the egg.

Thanks to the single source of assurance I found on the internet that adding an egg to my risotto might actually work.

Risotto isn’t the best dish to make ahead, but if you finish it a little in advance (i.e., just before company arrives for dinner), you can refresh it with more broth or some cream after keeping it warm in a covered pot over low heat (or in a low oven). For a hands-off oven baked risotto, check out the filling in this stuffed peppers recipe!

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Entree
  • Cuisine: Vegetarian