Mushroom and Walnut Risotto

Comfort food: a hug you can eat.
Feeds two people for one day, or one person for two days. 


  • 4 Tbsp Butter
  • 4 c Chicken broth
  • 1 Onion
  • 1 clove Garlic
  • 1 1/2 c Arborio Rice
  • 1 c White wine
  • 2 oz Shredded Parmesan
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 largish Mushrooms (roughly chopped)
  • 2 handfuls Shelled walnuts (roughly chopped)


  • Melt half of the BUTTER in a blue 4-quart dutch oven, or similar pan, with medium heat.
  • (At the same time, in a separate pan, heat CHICKEN BROTH until hot but not boiling.)
  • Add to the butter a finely-chopped tennis-ball-sized ONION and GARLIC CLOVE and cook until soft.
  • Add RICE and cook until all the grains are coated with butter and turning translucent.
  • Pour in WINE. Stir, stir, stir until all of the liquid is absorbed by the rice.
  • Reduce heat to simmer. Ladle in about half a cup of the heated broth and stir periodically until that liquid is absorbed. Repeat a half cup at a time for the rest of the broth.
  • Once the rice is cooked but not mushy, stir in the rest of the BUTTER, shredded PARMESAN, SALT, BLACK PEPPER, MUSHROOMS, and WALNUTS.