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Mushroom Risotto in a Jar: DiY Edible Gift

a DiY delicious, healthy, vegetarian, gift for the foodie in your life, or yourself!

a DiY delicious, healthy, vegetarian, gift for the foodie in your life, or yourself!

DiY Mushroom Risotto in a jar – a cute gift for the foodies in your life – or yourself!:) why not treat ourselves? Dreamy, creamy, comfort food with half the recipe already made and easy instructions to complete it with shallots, garlic, broth and parmesan.

mushroom risotto in a mason jar

I think this gift is especially awesome because it’s not sweet. It is savory, mushroom goodness and it’ll be greatly appreciated by anyone hosting relatives during the holidays.

Easy-peasy dinner made with awesome ingredients and a recipe card to make it – no planning or stress! If you think they’ll make it within a week or two you can even give a little basket with the shallot, garlic & parmesan. Bam. Dinner in a basket.

risotto with white truffle oil

If you want to make the gift absolutely awesome, you can add a little bottle of white truffle oil. It is absolutely divine on this risotto and the best part is you only need a couple of drops and it’ll give it a gourmet, earthy, truffle-y finish.

Keep the white truffle oil to drizzle over potatoes, pizza, pasta, polenta, soups, vegetables or to make your own truffle oil vinaigrette for salads. It will be a much appreciated gift and something a lot of people don’t buy for themselves. (Do make sure sure they like mushrooms and/or truffle – some people are weird about that (like my sister))

mushroom risotto made from dried mushrooms

To make the Mushroom Risotto in a Jar you’ll need

  • 1 cup arborio rice, divided into 1/3 cups
  • 3 teaspoons Italian blend of dried herbs (my blend had oregano, thyme, basil)
  • 1 teaspoon dried thyme
  • 3 tablespoons sun-dried tomatoes, chopped (don’t buy sun-dried tomatoes in oil – buy the completely dry sun-dried tomatoes)
  • 2 tablespoons pine nuts
  • 1/2 cup dried mushrooms (I used half crimini and half maitake – but porcini and wild mushrooms should work excellent as well)

I made a risotto for 2 and used a 12 oz mason jar. You can easily double all the quantities to make risotto for 4-6 and use a bigger mason jar.

To layer it, first add 1/3 cup of rice on the bottom. Add herbs. Add the second 1/3 cup of rice. Layer tomatoes on top and then pine nuts. Add remaining 1/3 cup of rice and top it off with the mushrooms. Layer gently and don’t tap the jar (I did, whoops).

Tie it up with a cute ribbon or thread, and place a little cloth on top if you like! Don’t forget to print the recipe card and you’re all set! (don’t worry, the picture won’t be added when you print it)

Mushroom Risotto
Prep time
Cook time
Total time
Serves: 2
  • 1 mushroom risotto in a jar
  • 1 shallot, chopped
  • 2-3 garlic cloves, crushed
  • 1 tablespoon olive oil
  • ½ tablespoon butter
  • 4 cups chicken or vegetable broth
  • ½ cup Parmesan cheese, grated
  • 3-5 drops white truffle oil (optional)
  1. Heat broth in a medium saucepan and keep it at a simmer.
  2. In a medium pan, heat olive oil and butter over medium heat. Add shallots and cook stirring occasionally, about 2 min. Add garlic and cook over low hear for another minute.
  3. Increase heat to medium and add contents of the jar. Stir until the rice begins to turn opaque, about 2 minutes.
  4. Add about ½ cup of the simmering broth to the rice and cook over medium/low heat, stirring frequently, until the rice has absorbed all of the liquid.
  5. Add another ½ cup of broth and repeat.
  6. Continue adding broth and cooking until all the broth has been absorbed. This should take about 25 minutes.
  7. Stir in a bit of butter and white truffle oil (both optional). Serve risotto with grated Parmesan

mushroom risotto in a jar

Hi! Thanks for reading! I’m a certified nutritionist exploring the local & sustainable foods scenes in The Woodlands and Houston! Keep in touch and follow me! As of 2017 my sister and I just opened an outdoor dessert café – check it out! I couldn’t be more excited!

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