Portobello Risotto

This is a slight variation of the traditional Risotto Milanaise in that it can be baked just before Shabbat to serve fresh on Friday night.


  • 1/4 cup olive oil or goose fat
  • 3 cloves garlic, chopped
  • 1 tsp. dried shallots
  • 8 ounces chopped portobello mushrooms
  • 2 cups Arborio rice
  • 2 cups dry white wine
  • 2 cups chicken stock Preheat oven to 350°F. or use time bake to arrange for the rice to be ready as you return from synagogue.

    Heat oil or goose fat in a sauce pan over medium heat. Add garlic, shallots, and mushrooms. Sauté for 2 minutes. Add rice and sauté until slightly brown. Set aside until just before candle lighting (or proceed directly if preparing for a non-Shabbat meal). Just before proceeding, combine wine and stock in a saucepan over high heat. Bring to a boil. Combine rice mixture and wine mixture in a lightly greased 3-quart baking dish. Cover tightly and bake 35 minutes.

    Serves 12.

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