baby bella risotto

August 12th, 2019

Almost two years ago, I posted a recipe for mushroom risotto.  It was absolutely delicious, except for one small problem: it was impossible to photograph.  (Check out the post — the only good photo I could get was of the grated parmesan cheese).

But with fall right around the corner, I couldn’t resist trying again — especially with my beautiful Noritake dishes!  And sure enough, throw risotto in a gorgeous bowl and under some great natural light, and the photos don’t turn out half bad.

I used Noritake’s ColorWave place setting in green for this dish, and I love the square pattern.  Lately I’ve been partial to more modern-feeling designs, and I love that this one is timeless but still so contemporary and chic.  For my scallop dish, I mixed two patterns (the brown and white), and I did the same thing here — the bowl is from the Kealia collection, and it pairs perfectly with the ColorWave plates. 

And remember, if this (or any other!) pattern catches your eye, use the coupon code SUGARLAWS for 10% off the merchandise in your cart on the Noritake website!

Baby Bella Risotto

4 cups vegetable stock (substitute chicken stock if desired)
2 tbsp olive oil
2 cups short-grain brown rice
1 shallot, minced
1/2 leek, white portion only, sliced
1/2 pound baby bella mushrooms
1/2 stick butter, cut into pieces
1 cup grated Parmesan

Over medium heat, toast rice in olive oil, stirring constantly until all the rice is coated.  Toast for 1 minute, or until grains are aromatic.  Add 1 cup of vegetable stock, the leek and shallot, and turn the heat down to a simmer.

Over the next thirty minutes, stir the risotto frequently and add more stock every time the liquid doesn’t cover the rice.  Add the mushrooms after about 20 minutes.  Taste the rice for doneness — they’re done when they’re soft and fully cooked, but not mushy.  When the rice is done cooking, remove from heat, stir in the butter and parmesan, and serve.

Serves 4.

Tags: food · main dishes · sponsored

12 responses so far ↓

  • 1 Colleen @ Jimmy Choos on the Treadmill // Oct 17, 2011 at 9:30 am

    This recipe is perfect for the cooler temperatures…definitely making it sometime soon!

  • 2 Sara // Oct 17, 2011 at 11:28 am

    This looks gorgeous!  Risotto is one of my favorite meals ever — easy and vegetarian!

  • 3 katie // Oct 17, 2011 at 12:15 pm

    oo looks yummy!

    Katie x

  • 4 Bianca @ Confessions of a Chocoholic // Oct 17, 2011 at 12:21 pm

    Oooh this looks delicious! I love that you use brown rice, yum!

  • 5 Patrizia // Oct 17, 2011 at 2:33 pm

    Nice recipe, and after 18 minutes risotto is already done!

  • 6 jillian // Oct 17, 2011 at 7:58 pm

    Some things are SO difficult to photograph! This looks great and delicious!

  • 7 Audrey // Oct 17, 2011 at 9:56 pm

    This looks delicious!  I really need to get more creative in the kitchen!  xo

  • 8 Aya // Oct 18, 2011 at 12:28 am

    WOW, this looks utterly delicious! Not only that, your photos look like the ones that would be on the box cover – gorgeous!!!

    Aya ? Strawberry Koi

  • 9 Ashley // Oct 18, 2011 at 7:59 am

    Risotto is one of my favorite dishes! Definitely going to try this one!

  • 10 Manding // Oct 18, 2011 at 1:56 pm

    why do i always date guys that hate mushrooms. THIS LOOKS PERFECTLY fall. i want to cuddle in a cashmere blanket and a bowl of this irresistible risotto.
    ps, !

  • 11 Erni // Dec 4, 2015 at 1:43 pm

    hobomobo:ice: HAHHA. yes. i know this one! my fav sort of risotto is pumikpn! takes a super long time to labor over though.hobomobo: woots! somebody had a great holiday i read! haha. i want ‘the devil wears prada’ sort of bimbo mah.shutterbug: totally. i think if you could have it as a sandwich, you would. heheheh.

  • 12 Mulyatun // Dec 9, 2015 at 3:18 am

    uh… me again! Catching up with your posts lah. So many! re. Shopaholic series – you are not bimbo enoguh to understand Becky Bloomwood lah. I chuckle at her antics because it’s a lil reminiscent of me but only more exaggerated of course.

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