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 tablespoon olive oil; 2 tablespoons wild leeks, diced (domestic leeks may be used); 1 cup boletus* (wild mushroom), diced; 1 cup orange latex milky mushrooms* (wild mushrooms), diced; 1/4 cup cream sherry; 1 cup Arborio rice; 3 cups low-fat chicken stock; 1/4 cup Parmesan, grated; 1 tablespoon Italian flat leaf parsley, chopped; To taste salt and black pepper; *(Domesticated mushrooms may be substituted. Your choice, the drier the better)

Servings: persons

1 tablespoon olive oil
2 tablespoons wild leeks, diced (domestic leeks may be used)
1 cup boletus* (wild mushroom), diced
1 cup orange latex milky mushrooms* (wild mushrooms), diced
1/4 cup cream sherry
1 cup Arborio rice
3 cups low-fat chicken stock
1/4 cup Parmesan, grated
1 tablespoon Italian flat leaf parsley, chopped
To taste salt and black pepper
*(Domesticated mushrooms may be substituted. Your choice, the drier the better)

1
In a saute pan with the olive oil, sweat the leeks and brown the mushrooms lightly.
2
Add the sherry and reduce.
3
Add the rice and saute for 2 minutes.
4
In three stages, stir in the chicken stock.
5
Continue to stir during the process of adding the stock.
6
When all the stock is absorbed, taste the rice for doneness.
7
If the rice still has a bite to it, stir in more stock and continue to cook.
8
Stir in the Parmesan and the parsley.
9
Season and serve.

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 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons wild leeks, diced (domestic leeks may be used), 1 cup boletus* (wild mushroom), diced, 1 cup orange latex milky mushrooms* (wild mushrooms), diced, 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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