Chef Serge is live in the studio with us today, here to tell you how you can make an amazing mushroom risotto in your own kitchen!

Mushroom Risotto


1 large shallot, chopped finely

4 Tbls. butter

½ lbs. baby bella mushrooms, sliced

1 cup arborio rice

½ cup white wine

4 cups Mushroom stock (recipe follows)

2 Tbls. butter

2 Roma tomatoes, diced

5 leaves fresh basil, chopped

1 Tbls. Italian parsley, chopped

¼ cup freshly grated Parmesan cheese

½ cup freshly grated Asiago cheese

Sea salt and ground black pepper, to taste


In a large pan, melt 4 Tbls. butter over medium heat. Sauté the shallots in the butter for about 3 minutes.

Add the mushrooms and continue to sauté for another 5 minutes, stirring frequently, until softened.

Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in ½ cup mushroom stock, bring to a boil and cook, stirring continuously, until the stock is absorbed.

Continue adding and about ½ cup of the mushroom stock at a time, stirring until completely absorbed by the rice before adding more stock.

When all stock absorbed, taste risotto to make sure it is cooked through and tender. If not, add a little more stock to achieve the desired doneness.

Stir in 2 Tbls. butter, diced tomatoes, salt and pepper, and fresh herbs. Check the seasoning and then stir in the cheeses. Serve in warmed bowls

Mushroom Stock


2 Tbls. olive oil

8 oz. button mushrooms, sliced

2 carrots, chopped

2 whole cloves of garlic

2 celery stocks, chopped

1 onion, chopped

½ cup of dry white wine

2 bay leaves

Oregano and thyme sprigs

6 cups of water


Saute all your vegetables in a pan for about 6-7 min. Deglaze the pan with the white wine. Add water and fresh herbs bring to boil. Reduce heat and simmer for 45 minutes. Strain stock through a strainer to remove vegetables and herbs.

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