Cooking, Baking & Cocktail Shaking

Mushroom Risotto ~ #SundaySupper

Creamy risotto full of meaty portobello mushrooms and a hint of cabernet sauvignon.

Mushroom Risotto from

Family, food, and wine are the perfect trio for a memorable holiday season. A few sips of wine and good conversation with loved ones, and the season is instantly merry and bright.

Today I’m partnering with Gallo Family Vineyards to celebrate the holidays and create memories around the family table.

Gallo is a family-owned and operated winery started by brothers Ernest and Julio Gallo over 80 years ago. They’re the world’s largest family-owned winery and exporter of California wine. From fruity reds to vibrant bottles of bubbly, Gallo distributes a plethora of wines from various regions across the globe.

Mushroom Risotto from

It doesn’t get much better than sipping an effervescent glass of bubbly surrounded by friends and family around the warm glow of a Christmas tree.

Oh, but it can. Wine is delicious straight up, of course we all know that, but when you add a few glugs to a recipe, it can really enhance the flavors of a dish. The important thing to note when adding wine to a recipe is to use a bottle of wine that you like and would normally drink. If you don’t like the wine you’re drinking, don’t add it to your recipe, because if you don’t like drinking the wine, you’re not going to like eating the wine.

Mushroom Risotto from

I’m using Gallo Family Vineyards’ Cabernet Sauvignon to make a creamy, cheesy mushroom risotto. If you’ve never had risotto, you definitely need to try it. It’s unlike any rice dish you’ll ever have. Risotto is made with Arborio rice that plumps and becomes creamy with the addition of warm stock (chicken, vegetable, or beef). It takes a bit of attention in the form of stirring and ladling broth, but it’s worth every moment of effort. From start to finish, risotto takes between 20-30 minutes. At the end of the cooking process a generous handful of freshly grated parmesan cheese is added, because, let’s face it, cheese makes everything better.

Mushroom Risotto from

What meal would be complete without a glass of wine? Grab a fancy glass and pour yourself a glass of your favorite wine as a treat for laboring over a hot stove.

Have you ever noticed that wine tastes better from a pretty glass? It’s true. I’ve tested the theory. Take a sip of wine from a plastic cup and then from a fancy glass and tell me which glass of wine tastes better…the wine from the pretty glass, right?

Mushroom Risotto from

I used sliced portobello mushrooms to beef up this dish. Mushrooms have a delicious, almost meaty flavor when browned. The key to browning mushrooms is to heat the oil or butter before adding the mushrooms to the pan and refraining from adding salt until the end of the cooking process. Adding salt in the beginning causes the mushrooms to release water and steam instead of brown, so always salt your ‘shrooms at the end.

The end result is a pot full of velvety, plump arborio rice full of fat slices of meaty portobello ‘shrooms, earthy thyme, and a hint of oaky cabernet sauvignon. Top with freshly grated parmesan and you have a pot of creamy goodness that you’re family will love. Serve as a side or as the main course.

Mushroom Risotto from

Visit Gallo’s large selection of wine and enjoy a $2.oo off coupon on any Gallo Family Vineyards wine. Test out Gallo’s family crest builder and create your own family crest.

Mushroom Risotto from


Follow Gallo on Facebook, twitter, Instagram, and YouTube.

Mushroom Risotto

Creamy risotto full of meaty portobello mushrooms and a hint of cabernet sauvignon.

Yield: 4-6 servings

Total Time: 30 minutes

Prep Time: 5 minutes

Cook Time: 25 minutes


3 1/2 cups beef stock

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

1 cup (half a large) onion, diced

8 ounces portobello mushrooms, sliced

1 clove garlic, minced

1 cup arborio rice

1/3 cup red wine (such as Gallo Cabernet Sauvignon)

1/2 teaspoon dried thyme (2 teaspoons fresh)

1/4 cup grated parmesan cheese


Bring beef stock to a simmer.

Heat olive oil and butter in a large saucepan over medium-low heat. Add the onions and mushrooms; sauté for 5-6 minutes until the onions become translucent and the mushrooms begin to brown. Add the garlic and cook for 1 minute.

Add the arborio rice and sauté until nutty and fragrant, stirring frequently so it doesn’t stick to the bottom of the pan, about 3-4 minutes.

Add the wine and thyme to the pan and cook until the wine reduces and absorbs into the rice, about 2 minutes.

Begin ladling in the warm stock, one ladle at a time, stirring frequently. Allow most of the stock to absorb into the rice before adding additional stock. Continue adding stock one ladle at a time until the rice is tender, but not mushy, about 25-30 minutes.

Stir in the parmesan cheese and season with salt and pepper to taste. Serve immediately.

I recommend waiting until the end to season with salt in order to prevent over salting.

All images and text ©.
Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

Check out the other recipes using Gallo Family Wine:

SSbadge-150x150Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

44 Responses to “Mushroom Risotto ~ #SundaySupper”

  1. #
    Renee — December 15, 2013 at 6:57 am

    As soon as cold weather hits it sparks me to crave risotto. It’s so soul warming and comforting. I can’t wait to try yours.


  2. #
    Liz — December 15, 2013 at 7:41 am

    Wow, this looks OUTSTANDING! And you made brown risotto gorgeous…I want to dive right in!


  3. #
    shannon — December 15, 2013 at 8:15 am

    mushroom risotto? easily one of my favorite comfort foods, because…well: the “because” is all in the title. MUSHROOMS. RISOTTO. you make me this, you make me happy.


  4. #
    Marjory @ Dinner-Mom — December 15, 2013 at 8:28 am

    Your risotto looks absolutely perfect! I would absolutely devour this!


  5. #
    Lane @ Supper for a Steal — December 15, 2013 at 9:10 am

    It has been so long since I have made real risotto. Your mushroom risotto looks phenomenal!


  6. #
    Hezzi-D — December 15, 2013 at 10:06 am

    Risotto is on my to make list for the year. I actually have been wanting to try a mushroom risotto and this looks amazing!


  7. #
    Tammi @ Momma's Meals — December 15, 2013 at 10:57 am

    I’ve never made a risotto with beef broth, I’ve GOT to try this! Nice hearty dish! Oh and I have a collection of pretty wine glasses :) Your theory is by far correct my friend!


  8. #
    Family Foodie — December 15, 2013 at 12:13 pm

    I adore risotto and never thought to use wine. This must change. What a beautiful recipe and photography Jenny!


  9. #
    Wendy (The Weekend Gourmet) — December 15, 2013 at 12:19 pm

    I adore risotto…I made one once with red wine, and it came out purplish. Tasted great, but the color made me laugh. Your risotto came out a lovely rich brown color…great veg option for my SIL (if I use veg stock).


  10. #
    Heather // girlichef — December 15, 2013 at 12:22 pm

    This looks so rich and delicious. I can definitely see me eating it as the main course…with a bottle of wine on the side!


  11. #
    Gallo Family Vineyards — December 15, 2013 at 1:29 pm

    To our #SundaySupper friends and family: Our sincere apologies, but we seem to be experiencing some issues with our $2 off savings. Unfortunately, it’s unlikely that this issue will be resolved before our #SundaySupper chat later today. Once we are able to get the offer back up and running, we’ll be sure to let all of our #SundaySupper readers know. Again, we are so sorry! –Alexis


  12. #
    Brianne @ Cupcakes & Kale Chips — December 15, 2013 at 1:51 pm

    I was so excited when I saw your sneak peek. This sounds awesome! I love mushrooms, I love wine, and I love risotto.


  13. #
    Alida — December 15, 2013 at 1:52 pm

    This looks absolutely delicious! I am so impressed with how beautiful you made this dish. Photographing these kinds of things are tricky…at least for me. :)


  14. #
    Dorothy at Shockingly Delicious — December 15, 2013 at 2:15 pm

    You and I are thinking alike in the risotto camp! Yours looks fabulous!


  15. #
    Constance Smith (@FoodieArmyWife) — December 15, 2013 at 2:22 pm

    This is a beautiful risotto dish. I think I’d love a plate of it for breakfast ;)


  16. #
    Cindys Recipes and Writings — December 15, 2013 at 2:27 pm

    You already gave me a thumbs up for a plateful. I ready to eat! lol It looks so good, Jennie


  17. #
    The Wimpy Vegetarian — December 15, 2013 at 3:36 pm

    This is such a gorgeous dish!! Love it!


  18. #
    Bea — December 15, 2013 at 7:11 pm

    This is one beautiful looking risotto; one of the many comforts in life :)


  19. #
    Julia — December 16, 2013 at 11:40 am

    MMMMMMMMM! I love mushroom risotto and your recipe looks so great with that red wine all up in it! A delicious Sunday Supper menu item for sure!


  20. #
    Amy @ Elephant Eats — December 16, 2013 at 4:36 pm

    I love mushroom risotto and this one is so chock full of them!! Yummy


  21. #
    ATasteOfMadness — December 16, 2013 at 9:34 pm

    I can’t believe I have never tried risotto before! This looks SO good!


  22. #
    Amy Kim — December 16, 2013 at 11:21 pm

    I love mushroom risotto and this looks great!


    • Jennie replied December 18th, 2013 at 6:50 pm

      Thank you, Amy!


  23. #
    Mushrooms Canada — December 17, 2013 at 10:12 am

    This will certainly be a holiday hit! The browned mushrooms in the recipe make it absolutely irresistible. Thanks for sharing!!



    • Jennie replied December 18th, 2013 at 6:50 pm

      Thank you so much, Shannon. I think browned mushrooms are the best kind of mushrooms.


  24. #
    Sarah | Curious Cuisiniere — December 17, 2013 at 10:46 am

    Can’t go wrong with mushrooms and wine! This is a delicious looking risotto!


    • Jennie replied December 18th, 2013 at 6:50 pm

      I agree, Sarah. Thanks.


  25. #
    Meghan — December 17, 2013 at 10:29 pm

    This risotto is fabulous and looks so pretty in the photos! The only thing wrong here is that I don’t have a bowl of it in front of me :)


    • Jennie replied December 18th, 2013 at 6:50 pm

      Thanks, Meghan. It was so hard trying to get that risotto to look pretty for its photo shoot.


  26. #
    Susan — December 18, 2013 at 4:23 pm

    You know how to make risotto look so pretty! That cabernet doesn’t hurt either. I sure could go for a steaming plateful of this tonight.


    • Jennie replied December 18th, 2013 at 6:46 pm

      Thanks, Susan. It was no easy task trying to get that risotto to look pretty.



  1. Pingback: Short Ribs with Pasta | Magnolia Days

  2. Pingback: Linguine with Spicy Red Clam Sauce for #SundaySupper | Supper for a Steal

  3. Pingback: Easy Cranberry & Bacon Stuffing #SundaySupper |

  4. Pingback: Crock Pot Beef Bourguignon for #SundaySupper - The Dinner-Mom

  5. Pingback: Stone Crab Scampi #SundaySupper — Family Foodie

  6. Pingback: Family Fondue #SundaySupper - kimchi MOM ™

  7. Pingback: Red Wine Chocolate Cake #SundaySupper - Alida's Kitchen

  8. Pingback: Lemon White Wine Green Beans & Mushrooms — Cupcakes & Kale Chips

  9. Pingback: Red Wine Risotto for Christmas Dinner — Shockinlgy Delicious

  10. Pingback: Red Wine Velvet Cake #SundaySupper | The Girl in the Little Red Kitchen

  11. Pingback: Clementine, Whiskey & Wine Cocktail #SundaySupper

  12. Pingback: Portabellas Stuffed with Cabernet Onions and Gorgonzola | The Wimpy Vegetarian

  13. Pingback: Baked Stuffed Pork Chops with Moscato Gravy #SundaySupper | Webicurean

Leave some love. It makes me happy!