Mushroom Risotto

Fleming’s chef Oliver Robinson demos a versatile dish.

By Jan Walsh

Photography by Beau Gustafson

Fleming’s Prime Steakhouse and Wine Bar pairs mushroom risotto with sliced filet mignon. Executive chef partner, Oliver Robinson shares their recipe—and his patience—with this slow cook dish. And the results are well worth the wait.

10 Cups chicken stock

1 Teaspoon salt

1 Teaspoon white pepper

2 Teaspoons pomace oil

2 Cups Arborio Rice

1 Cup red onion, diced

1 Cup mushrooms, sliced (may use any type)

White wine

Be prepared with all ingredients at hand to make the risotto because you must stir constantly and cannot walk away from the cooking process after you add the rice. Place chicken stock in a stockpot on stove. Heat pomace oil in extra large skillet on stove until it sizzles. Add salt and pepper in a pan and bring to a simmer. Place rice in hot oil and stir for three minutes. Add onions and mushrooms. Cook, while stirring constantly, with a rubber spatula for two minutes. Rice should begin to fluff. Deglaze pan with white wine, and reduce until almost dry. Continue to stir. Once the rice is gummy, slowly add stock a cup at a time, and continue to stir until almost dry. Repeat until all stock used. The more stock used the fluffier the rice becomes. It takes six cups of stock for the risotto’s consistency needed to serve as a bed for Fleming’s sliced filet. The risotto can be served as a main dish or a side item.

To view a video of this recipe preparation, visit

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