Wild Mushroom Risotto Recipe

Name: Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces dried porcinis (look for these in produce department); 1 quart mushroom broth or vegetable stock; 1 tablespoon (1 turn around the pan) extra-virgin olive oil; 1 tablespoon butter; 1 shallot, finely chopped; 1 cup arborio rice; 1/2 cup dry Sherry; 4 sprigs fresh thyme, leaves chopped to about 2 tablespoons; 1/2 cup (3 handfuls) grated Parmigiano-Reggiano; Coarse salt and pepper

Servings: persons

1
Place dried porcinis and stock or broth in a saucepan and bring stock to a boil.
2
Reduce heat to low and simmer.
3
In a large skillet, heat oil and butter over medium to medium high heat.
4
Add shallots and saute 2 minutes.
5
Add arborio rice and saute, 2 or 3 minutes more.
6
Add Sherry and cook the liquid completely absorbed.
7
Add several ladles of hot stock or broth and reduce heat slightly.
8
Simmer, stirring frequently until liquid is absorbed.
9
Remove mushrooms from water and reserve cooking liquid.
10
Coarsely chop the porcinis and add them to the rice.
11
Continue to ladle broth into arborio, half the remaining amount at a time.
12
Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente.
13
Cool and store any remaining liquids if there are any.
14
The ideal total cooking time for perfect risotto is 22 minutes.
15
The consistency should be creamy.
16
Stir in thyme and a few handfuls of grated cheese.
17
Season your risotto with salt and pepper to your taste.
18
Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.

278

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: 2 ounces dried porcinis (look for these in produce department), 1 quart mushroom broth or vegetable stock, 1 tablespoon (1 turn around the pan) extra-virgin olive oil, 1 tablespoon butter, 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