Mushroom Risotto with Garlic Broccoli Rabe

Recipe by: Chef Shane McAnelly

This classic dish was featured on our Quarantine Kitchen Live Episode 4 on April 18, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2017 Pinot Noir.

The Mushroom Risotto and Garlic Broccoli Rabe is truly an amazing pairing with our 2017 Russian River Valley Pinot Noir. The rich and hearty flavors of the variety of mushrooms and rice compliments the fruity, earthy tones of our 2017 Russian River Valley Pinot Noir.

Ingredients List:

  • 1 ½ cups arborio rice (carnaroli also works, other types of rice will not)
  • 8 cups of vegetable or chicken broth
  • 4 tablespoons of extra virgin olive oil
  • ½ yellow onion, diced small
  • 4 cloves of garlic, sliced
  • 1 tablespoon of fresh thyme, chopped
  • ½ cup dry white wine
  • 12 ounces mushrooms, crimini, beech, oyster or any wild mushrooms are great, any will work
  • 4 tablespoons of unsalted butter (Our local favorite: Clover Unsalted Butter)
  • ½ cup of parmesan cheese
  • 2 tablespoons of chives, chopped fine
  • 2 bunches of broccoli rabe, broccolini or broccoli will be a good substitute
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 2017 Pinot Noir


For the Mushroom Stock:

2 lbs of button mushrooms

1 Shallot roughly chopped

½ sprig of thyme

Water to cover all ingredients


Cook all together in a pot for 1 ½ hours and then drain.

For the Mushroom Risotto:

1 ½ cups arborio rice (carnaroli will also work)

8 cups vegetable or chicken broth

2 tablespoons extra virgin olive oil

½ yellow onion, diced small

4 cloves garlic, sliced thin

1 tablespoon fresh thyme, chopped

½ cup of dry white wine

12 oz mushrooms (crimini, beech, oyster or any wild mushrooms are great)

4 tablespoons unsalted butter

½ cup parmesan cheese

2 tablespoons fresh chives, chopped fine

Fresh cracked black pepper to taste

Salt to taste


Place the vegetable or chicken broth in medium pot and place over medium heat. If it comes to a boil turn down to very low to keep hot. Cut mushrooms into medium-large pieces so they are all relatively the same size. Place a large sauté pan over medium heat. When the pan is hot, add 1 tablespoon of olive oil, the mushrooms, and the thyme and cook them quickly until they are nice and golden brown, about 2-3 minutes. Remove mushrooms to a plate or tray and reserve until the end. In the same pan, add 1 tablespoon of olive oil, the diced onion, and the sliced garlic. Turn heat to low and season with salt and freshly cracked black pepper. Cook slowly until onions are translucent and tender.

Next, add the rice and cook, stirring, for about 2 minutes. Add the wine and turn heat to medium. Cook until the wine is completely evaporated, stirring with a wooden spoon or rubber spatula. Using a ladle, add hot stock to rice in 1 cup increments, stirring constantly and allowing liquid to absorb fully before adding more until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all the hot stock but aim for a soup consistency rather than a thick mixture. The finished texture should be more of a liquid than a solid.

Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky residue between your teeth after tasting. Do not overcook it! Remove pan from heat, add mushrooms, add butter, and stir until melted. Gradually add parmesan, stirring until cheese is melted and liquid surrounding risotto is creamy but very fluid. Stir in more hot salted water if needed to achieve the right consistency. Taste and season with salt, freshly cracked black pepper, and chives.


For the Broccoli Rabe:

2 bunches broccoli rabe (also called rapini. If you can’t find it broccolini or broccoli florets are

good substitutes.)

2 tablespoons extra virgin olive oil

Juice of 1 lemon

Salt to taste


Trim the woody ends of the broccoli rabe stem, about the bottom inch or so depending on age. In a large sauté pan, heat olive oil over medium-high heat. When the pan is hot, add the broccoli rabe. Add a splash of warm water to help steam the broccoli, maybe about ¼ cup. Cook until the broccoli rabe is tender, then season with salt and the juice of 1 lemon.

Zoom Recording:


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