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Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Winter Mushroom Risotto

We love the complex depth of flavor chicken livers lend (think dirty rice), but feel free to leave them out. Remember, the key to a creamy risotto is to stir, stir, stir. All that action releases the rice's natural starches, which make the sauce thick and velvety.

Southern Living FEBRUARY 2014

  • Yield: Makes 6 to 8 servings
  • Hands-on: 1 Hour, 25 Minutes
  • Total: 1 Hour, 30 Minutes


  • 9 cups reduced-sodium chicken broth
  • 2 (8-oz.) packages fresh cremini mushrooms
  • 6 fresh thyme sprigs
  • 1 bunch flat-leaf parsley
  • 2 1/2 ounces chicken livers or gizzards
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter, divided
  • 1 large yellow onion, minced
  • 2 celery ribs, minced
  • 1 1/2 cups uncooked Arborio (short grain) rice
  • 1 cup dry white wine
  • 1/3 cup freshly grated Parmesan cheese
  • 2 teaspoons chopped fresh thyme


1. Bring broth to a simmer in a large saucepan over medium-high heat. Meanwhile, remove stems from mushrooms. Add thyme sprigs, mushroom stems, and half of parsley to broth. Reduce heat to low; gently simmer until ready to use. Remove leaves from remaining parsley, and coarsely chop. Discard parsley stems.

2. Sauté livers in hot oil in a Dutch oven over medium heat 5 minutes or until cooked. Remove livers, and finely chop. Add 4 Tbsp. butter and mushroom caps to Dutch oven, and sauté 10 minutes or until deep golden brown. Remove from Dutch oven using a slotted spoon. Add onion, and sauté 10 minutes or until tender. Add celery, and sauté 5 minutes or until softened.

3. Add rice, and cook, stirring constantly, 1 minute or until fragrant. Stir in wine, and cook, stirring often, 3 minutes. Add 1 cup hot broth mixture (discarding mushroom stems and herb sprigs), and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is 30 to 35 minutes.) Remove from heat.

4. Stir in livers, mushroom caps, cheese, chopped thyme, chopped parsley, remaining 2 Tbsp. butter, and salt and pepper to taste. Serve immediately.


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Winter Mushroom Risotto Recipe