Hadley Beckett’s Next Dish / Mushroom Risotto

If you are a fan of cooking shows, delicious food, and romantic comedies – this book is for you! A fun, lighthearted romance between two celebrity chefs who have been set up by PR to be ‘rivals’. But wouldn’t you know it, they start to develop feelings for each other…

While this book wasn’t groundbreaking by any means, it was a light and fun read with lots of delicious food, so of course I was hooked. I decided to try my hand at the mushroom risotto featured in an episode of the cooking show that rival chefs turned romantic interests, Max and Hadley, are filming together.

Mushroom Risotto


  • 4 tablespoons butter divided use
  • 8 ounces sliced mushrooms of your choice cremini, shiitake, baby bella or button mushrooms all work well
  • 4 cups vegetable broth
  • 1 shallot diced
  • 1/2 teaspoon salt
  • 2 cloves garlic minced
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • 1 cup Parmesan cheese
  • truffle salt 
  • diced chives for topping


In a large skillet, add 2 tablespoons butter over medium-high heat.

Add mushrooms and cook until golden brown, about 15 minutes. Remove mushrooms from skillet and transfer to a clean plate.

While mushrooms are cooking, add vegetable broth to a pan and set it over medium-low heat.

Add remaining 2 tablespoons of butter to skillet over medium-high heat.

Add diced shallot, season with salt, and cook until translucent, about 5-7 minutes.

Add garlic and cook one more minute.

Add arborio rice, stirring well to combine, and let it cook for 1 minute.

Add wine to the pan and stir to combine, cooking until it has absorbed.

Add the warm vegetable broth in ¼ cup increments, stirring frequently and letting the rice absorb the liquid before adding more.

Once all of the broth has been used, stir in the heavy cream and cheese.

Top with mushrooms and chives and truffle salt.

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