SERVES 2 - 3 People


½ Lb Lobster Mushrooms, Sliced Thin
1 ½ Cup Arborrio Rice
2 To 2 ½ C Chicken Stock (Hot)
1 Shallot, Diced Fine
2 Cloves Garlic, Diced Fine
½ White Onion, Diced Fine
1 Sprig Fresh Thyme Leaves
¾ Cup White Wine
Salt & Pepper
Olive Oil
½ Cup 1 Yr Aged Manchego Cheese, Grated Fine


1.      Season Mushrooms with Salt & Pepper and sauté in a large sauce pan for 5-8 minutes with Olive oil, or until tender. Remove from pan. Add Shallot and Onion and sauté for about minutes  until soft but not brown. Add Garlic and sauté for another 2 minutes.

2.      Slowly add rice to saucepan and stir over med-low heat for about 3 minutes until the rice becomes somewhat clear. Add White Wine and cook until mostly evaporated. Ladle Chicken Stock into Risotto and stir constantly until Stock is evaporated but not dry, then continue to ladle Stock to rice.

3.      When Risotto is about halfway cooked, add Mushrooms to Risotto and continue to add Stock.

4.      Add Thyme leaves with Mushrooms.

5.      Cook Risotto for about 15 minutes or until to desired consistency.

6.      Once Risotto is cooked sprinkle Manchego cheese and stir until completely folded in.

7.      Lastly, add 2 pats of Butter and stir into Risotto.

Adjust Salt & Pepper to taste and serve immediately.



4960 Bethesda Ave,
Bethesda, MD. 20814
Tel: 301-841-8151

Store Hours»
M-F 10am-8pm
Sat 9am-7pm
Sun 10am-6pm

Best of Bethesda

Pescadeli Catering