Best Wild Mushroom Risotto Recipe

Name: Best Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups low sodium chicken broth; 2 1/2 tablespoons olive oil; 1 small yellow onion, chopped; 8 ounces shiitake mushrooms (if using shiitake discard stems) or 8 ounces cremini mushrooms, cleaned and sliced (if using shiitake discard stems); 1 tablespoon chopped garlic; 3/4 cup arborio rice; 1/2 cup dry white wine; 1/4 cup grated parmesan cheese, plus; 2 tablespoons grated parmesan cheese; 1/2 teaspoon chopped fresh thyme; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh chives or 1 tablespoon flat leaf parsley; salt and pepper

Servings: persons

3 1/2 cups low sodium chicken broth
2 1/2 tablespoons olive oil
1 small yellow onion, chopped
8 ounces shiitake mushrooms (if using shiitake discard stems) or 8 ounces cremini mushrooms, cleaned and sliced (if using shiitake discard stems)
1 tablespoon chopped garlic
3/4 cup arborio rice
1/2 cup dry white wine
1/4 cup grated parmesan cheese, plus
2 tablespoons grated parmesan cheese
1/2 teaspoon chopped fresh thyme
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives or 1 tablespoon flat leaf parsley
salt and pepper

1
Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.
2
Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
3
Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
4
Sprinkle with cheese and chives or parsley.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 1/2 cups low sodium chicken broth, 2 1/2 tablespoons olive oil, 1 small yellow onion, chopped, 8 ounces shiitake mushrooms (if using shiitake discard stems) or 8 ounces cremini mushrooms, cleaned and sliced (if using shiitake discard stems), and more.

Yes, Best Wild Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Best Wild Mushroom Risotto

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