Wild Mushroom Risotto a La Danno Recipe

Name: Wild Mushroom Risotto a La Danno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 12 ounces dried wild mushrooms, broken into 1/2 inch pieces or 40 g dried wild mushrooms; 4 cups chicken stock or 4 cups vegetable stock; 1 pinch saffron thread; 4 tablespoons butter or 4 tablespoons coconut oil; 1 medium onions, finely chopped or 1 large shallot; 2 garlic cloves, finely chopped; 1 ½ cups arborio rice; ¾ cup white wine (Pinot Grigio preferably); 1 tablespoon butter; 1 cup parmesan cheese

Servings: persons

2 cups water
1 12 ounces dried wild mushrooms, broken into 1/2 inch pieces or 40 g dried wild mushrooms
4 cups chicken stock or 4 cups vegetable stock
1 pinch saffron thread
4 tablespoons butter or 4 tablespoons coconut oil
1 medium onions, finely chopped or 1 large shallot
2 garlic cloves, finely chopped
1 ½ cups arborio rice
¾ cup white wine (Pinot Grigio preferably)
1 tablespoon butter
1 cup parmesan cheese

1
Place mushrooms and water in a small pot.
2
Bring to a boil, cover, and remove from heat.
3
Let sit 10 minutes.
4
Place stock in a pot, Strain mushrooms, add the strained water to the stock and reserve the mushrooms for later.
5
Heat stock on medium heat until hot, reduce heat to low simmer and cover.
6
Add saffron threads to the stock.
7
Melt butter over medium heat in a large sauce pan until just bubbling.
8
Add onions, garlic, and stir just until both are softerned.
9
Add Arborio rice and stir to coat.
10
Heat until rice starts to sizzle.
11
Add wine and stir constantly with a heat resistant spatula or wooden spoon.
12
When wine is mostly absorbed, add 2 ladles of stock.
13
Continue to stir.
14
Continue to add 2 ladles once stock is absorbed.
15
It takes about 25 minutes from the time you add the wine.
16
After 15 minutes add the reserved mushrooms, stir and continue.
17
Test often after the 20 minute mark as you do not want it mushy.
18
Once you have the consistency that you want, remove from heat, add Parmesan and butter.
19
Still until incorporated and butter is melted.
20
Serve Immediately.

996

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups water, 1 12 ounces dried wild mushrooms, broken into 1/2 inch pieces or 40 g dried wild mushrooms, 4 cups chicken stock or 4 cups vegetable stock, 1 pinch saffron thread, and more.

Yes, Wild Mushroom Risotto a La Danno 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 a La Danno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions