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 dried funghi porcini or 1 ounce other mushroom; 1 ½ cups boiling water; 4 cups vegetable stock, simmering; 2 lbs fresh mushrooms, coarsely chopped (the earthier the better); 4 shallots, minced; 2 garlic cloves, minced; ¼ cup olive oil; salt and pepper; 1 medium yellow onion, finely diced; 2 cups arborio rice; ½ cup dry white wine; 2 tablespoons chopped parsley; ¼ cup grated parmesan cheese (optional)

Servings: persons

1 ounce dried funghi porcini or 1 ounce other mushroom
1 ½ cups boiling water
4 cups vegetable stock, simmering
2 lbs fresh mushrooms, coarsely chopped (the earthier the better)
4 shallots, minced
2 garlic cloves, minced
¼ cup olive oil
salt and pepper
1 medium yellow onion, finely diced
2 cups arborio rice
½ cup dry white wine
2 tablespoons chopped parsley
¼ cup grated parmesan cheese (optional)

1
In a small bowl, cover dried mushrooms with boiling water and allow to soak for 30 minutes.
2
Remove mushrooms and rinse well.
3
Set aside.
4
Strain soaking liquid through a very fine mesh strainer or cheesecloth to remove any grit.
5
Add liquid to simmering stock.
6
In a medium skillet over medium heat, saute mushrooms (fresh and soaked), shallots, and garlic in 2 tablespoons of the oil, until tender, about 10 minutes.
7
Sprinkle with salt and pepper and set aside.
8
In 4-quart saucepan over medium high heat, saute onions in remaining oil until translucent, about 3 minutes.
9
Add rice and stir well, making sure to coat every grain with oil.
10
Add the wine and cook, stirring continuously, until almost dry, about 2 minutes.
11
Reduce heat to medium and begin adding hot stock, about a cup at a time.
12
Continue stirring until the rice absorbs almost all the stock, and then add another cup.
13
Continue to add broth and stir until all stock is added and rice is tender but still firm to the bite.
14
Stir in mushrooms and parsley.
15
Sprinkle with parmesan if desired.

1439

kcal

Calories

108

Fat

101

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 dried funghi porcini or 1 ounce other mushroom, 1 ½ cups boiling water, 4 cups vegetable stock, simmering, 2 lbs fresh mushrooms, coarsely chopped (the earthier the better), 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