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Mushroom Risotto

Mushroom Risotto

If you’re ever stuck on what to make for dinner, consider making this flavorful mushroom risotto. Risotto intimidates many but can be achieved easily with a little patience and many “figure 8’s” with the spoon. Stirring the mixture while the rice slowly absorbs the broth is vital to release the starches that will make the dish creamy. Top it off with a handful of parsley, and you have a crowd-pleasing dinner every time! If you’re not a vegetarian, consider adding grilled chicken on top.

Cook Time: 25 minutes Servings: 4-6


  • 5 cups of vegetable broth 
  • 2 tablespoons olive oil
  • 1 ¾ cup of carnaroli rice 
  • 1 ½ cups or 175 grams of crimini mushrooms
  • 3 cloves of garlic, minced 
  • 1 fresh spring of Rosemary,1 scallion, finely chopped 
  • Parsley, chopped 
  •  ½ cup or 50 grams Parmigiano Reggiano to top
  • ¼ cup or 50 grams of dry white wine 
  • 2 tablespoon of salted butter


  1. Add 5 cups of vegetable broth to a saucepan, and heat on the stove to simmer. 
  2. Clean the mushrooms with a damp cloth and cut them into small pieces. Heat the 2 tablespoons of olive oil in a frying pan with the rosemary, garlic, and mushrooms, and saute for about 8 minutes over medium-high heat. Set aside and remove the rosemary. 
  3. Heat a drop of olive oil in a large saucepan and then saute the scallions until they begin to soften. Add the rice, let toast for a few minutes, stirring to coat with oil for 2-3 minutes. Add the wine and let evaporate, stirring occasionally. 
  4. Cover the rice with broth and let simmer over medium-high heat, stirring and adding broth as needed. Add about a ½ cup of broth at a time.
  5. When the rice is half done, stir in the pre-cooked mushrooms and continue the process. After about 25 minutes, or when the rice is al-dente or cooked to your preference, remove the pan from heat and let rest for a few minutes. 
  6. Finally, add in the Parmigiano Reggiano and butter and softly mix. Plate and top off with chopped parsley and enjoy!