Myrtle Beach Menu - Wild Mushroom Risotto

Want a quick and simple dish that will dazzle your friends?

Join Embassy Suites at Kingston Plantation Chef Thomas Hiestand as he guides you step-by-step in preparing this quick and easy recipe for Wild Mushroom Risotto. Make your guests or family believe they are eating at 5-star restaurant!

Gather your ingredients and follow along with the video as Chef Thomas Hiestand guides you to an elegant starter to any meal.

Have a Myrtle Beach area recipe you would like to see? Drop us a line at


  • 1 cup hot water
  • 3 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 pound  mushrooms, stems discarded, caps sliced 1/4 inch thick
  • 4 1/2 cups chicken stock or low-sodium broth
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1 teaspoon thyme leaves
  • 1 cup arborio rice (7 ounces)
  • 1/4 cup dry white wine
  • 2 tablespoons freshly grated Parmesan cheese, plus more for serving
  • 1 tablespoon chopped flat-leaf parsley


  1. Add 1/2 tablespoon of the olive oil to the medium skillet. Add the mushrooms and season with salt and pepper. Cover and cook the mushrooms over moderate heat until golden, about 4 minutes. Uncover and cook, stirring, until the mushrooms are browned all over, about 2 minutes longer. Cover and set aside.
  2. In a medium saucepan, bring the chicken stock to a boil. Cover the stock and reduce the heat to low.
  3. In a large saucepan, heat the remaining 1 tablespoon of olive oil. Add the onion, garlic and thyme and cook over moderate heat until the onion is golden, about 4 minutes. Add the rice and cook, stirring, until coated with oil. Add the wine and simmer until almost evaporated, about 1 minute. Add enough hot stock to cover the rice and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed between additions. The risotto is done when the rice is just tender and creamy, about 25 minutes total.

Want to see Chef Thomas make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.×289.jpg

Thomas Hiestand

Chef Thomas is the executive chef at Embassy Suites at Kingston Plantation, which includes Vintage 12 and the Coastal Grill. He is a certified Executive Chef with American Culinary Federation and twice published author. Originally from Chicago, he also has 10 years experience as an educator at the collegiate level and is a nine-time recipient of the Triple A Four Diamond Award.