Wild Mushroom Risotto Recipe

Name: Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/2 cup peanut oil; 1/2 pound (1 medium) onion, minced fine; 1 large garlic clove, minced; 2 cups arborio rice; 1 cup dry white wine; 2 cups mushroom stock, heated; 5 cups chicken stock, heated; 3 tablespoons olive oil; 1/2 pound wild mushrooms, stems reserved for stock; Salt; 1/4 cup (1 medium) tomato, chopped, peeled, and seeded; 4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces; 2 ounces (1/2 cup) grated Parmesan; Large pinch chopped Italian parsley; Freshly ground pepper

Servings: persons

1/2 cup peanut oil
1/2 pound (1 medium) onion, minced fine
1 large garlic clove, minced
2 cups arborio rice
1 cup dry white wine
2 cups mushroom stock, heated
5 cups chicken stock, heated
3 tablespoons olive oil
1/2 pound wild mushrooms, stems reserved for stock
Salt
1/4 cup (1 medium) tomato, chopped, peeled, and seeded
4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces
2 ounces (1/2 cup) grated Parmesan
Large pinch chopped Italian parsley
Freshly ground pepper

1
In a medium-size heavy saucepan, heat the peanut oil.
2
Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes.
3
Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
4
Deglaze with the white wine and cook until the liquid is absorbed, stirring often.
5
Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
6
Meanwhile, in a medium skillet, heat the olive oil.
7
If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.
8
Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes.
9
Stir until almost al dente.
10
Stir in the mushrooms and the remaining 1-cup of stock, as necessary.
11
Remember that the risotto should be creamy, not runny.
12
Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved.
13
Stir in the parsley, and season with salt and pepper to taste.
14
Serve immediately.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 1/2 cup peanut oil, 1/2 pound (1 medium) onion, minced fine, 1 large garlic clove, minced, 2 cups arborio rice, 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.

Wild Mushroom Risotto

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