Wild Mushroom Risotto with Basil Oil Recipe

Name: Wild Mushroom Risotto with Basil Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Bunch fresh basil leaves; Kosher salt; Ground black pepper; Fresh lemon juice; Olive oil; Shallots, diced; Butter; Arborio rice; Boiling chicken stock (can use vegetable stock); Seasonal wild mushrooms; Heavy cream; Parmesan, grated

Servings: persons

Bunch fresh basil leaves
Kosher salt
Ground black pepper
Fresh lemon juice
Olive oil
Shallots, diced
Butter
Arborio rice
Boiling chicken stock (can use vegetable stock)
Seasonal wild mushrooms
Heavy cream
Parmesan, grated

1
Blanch basil in boiling water and shock in an ice bath.
2
Drain and puree with salt, pepper, and fresh lemon juice, to taste.
3
Add desired amount of olive oil while pureeing the basil, remove and strain through coffee filter slowly.
4
Do not press oil through.
5
Heat a pan over medium heat.
6
Saute shallots in butter.
7
Add the rice and stir until rice is hot.
8
Continue stirring but do not brown the rice.
9
Add the first third of the stock to hot rice and consistently stir the risotto until stock has reduced almost all the way.
10
Repeat with stock 2 more times while constantly stirring the risotto and keeping the bottom of the pan from sticking.
11
Meanwhile, in a side pan saute sliced mushrooms and fold them into the risotto just before it is finished.
12
Stir and finish with heavy cream and Parmesan.
13
Season with salt and pepper, to taste, then drizzle with basil oil and serve.

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

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: Bunch fresh basil leaves, Kosher salt, Ground black pepper, Fresh lemon juice, and more.

Yes, Wild Mushroom Risotto with Basil Oil 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 with Basil Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions