Wild Mushroom Risotto Recipe

Name: Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce wild mushroom, dried; 4 cups vegetable stock; 2 tablespoons extra virgin olive oil; ¼ cup shallot, chopped; ¼ cup onion, chopped; 1 teaspoon thyme leaves; 1 cup arborio rice; ½ cup white wine; ½ cup pecorino romano cheese, grated; ¼ cup heavy whipping cream; ½ teaspoon salt; ¼ teaspoon fresh ground black pepper; 2 tablespoons chives, chopped

Servings: persons

1 ounce wild mushroom, dried
4 cups vegetable stock
2 tablespoons extra virgin olive oil
¼ cup shallot, chopped
¼ cup onion, chopped
1 teaspoon thyme leaves
1 cup arborio rice
½ cup white wine
½ cup pecorino romano cheese, grated
¼ cup heavy whipping cream
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons chives, chopped

1
In a small bowl, cover dried mushrooms with 1 1/2 c boiling water and allow to soak for 30 minutes.
2
Remove mushrooms and rinse well.
3
Chop and set aside.
4
Strain soaking liquid through a very fine mesh strainer or cheesecloth to remove any grit.
5
Add liquid to chicken stock and bring to a simmer in a small saucepan; keep warm over low heat.
6
Heat oil in a non-stick frying pan over medium heat.
7
Add shallots, onions and thyme to pan; cook 5 minutes or until tender, stirring frequently.
8
Add mushrooms, cook 1 minute.
9
Add rice, cook 1 minute, stirring frequently.
10
Stir in wine; cook 30 seconds or until wine is nearly absorbed stirring constantly.
11
Begin adding hot stock, about 1/2 cup at at time stirring continuously until th rice absorbs almost all the stock, and then add another cup.
12
Continue to add broth and stir until all stock is added and rice is tender, but still firm to the bite.
13
Add cheese, cream, salt and pepper; cook 2 minutes.
14
Remove from heat and top with chives.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 ounce wild mushroom, dried, 4 cups vegetable stock, 2 tablespoons extra virgin olive oil, ¼ cup shallot, chopped, and more.

Yes, 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.

That's it — enjoy your meal!

Wild Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions