Introduction
There’s something magical about a perfectly executed Wild Mushroom Risotto. This creamy, comforting Italian dish transforms simple ingredients into an elegant meal that’s both impressive and deeply satisfying. I’ve spent years perfecting this recipe, and I’m excited to share my tried-and-true method that delivers restaurant-quality results right in your home kitchen. The earthy flavors of mixed wild mushrooms combined with perfectly cooked Arborio rice create a dish that’s luxurious yet surprisingly straightforward to prepare.
Ingredients
- 1½ cups Arborio rice
- 6 cups hot vegetable or chicken stock
- 1 pound mixed wild mushrooms (such as porcini, shiitake, and oyster), cleaned and sliced
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- ½ cup dry white wine
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Keep your stock warm in a saucepan over low heat. This is crucial for maintaining the proper cooking temperature throughout the process.
- Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add mushrooms and cook until golden brown (about 5-7 minutes). Remove and set aside.
- In the same pan, add remaining butter and sauté onions until translucent (about 4 minutes). Add garlic and cook for another minute.
- Add rice to the pan and toast for 2-3 minutes, stirring constantly until the grains become slightly translucent at the edges.
- Pour in the wine and stir until completely absorbed.
- Begin adding hot stock, one ladle at a time, stirring constantly. Wait for each addition to be almost fully absorbed before adding the next.
- After about 15 minutes, reintroduce the mushrooms to the pan.
- Continue adding stock and stirring until the rice is creamy and al dente (about 20-25 minutes total).
- Remove from heat, stir in Parmesan cheese and thyme. Season with salt and pepper to taste.
- Let rest for 2 minutes before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4-6 portions
Recipe Notes
Here are some crucial tips to ensure your Wild Mushroom Risotto turns out perfectly:
- Don’t wash the mushrooms under running water. Instead, clean them with a damp paper towel to prevent them from becoming waterlogged.
- The rice should always be gently bubbling while cooking. Adjust your heat accordingly.
- If you can’t find fresh wild mushrooms, dried porcini mushrooms work well. Just rehydrate them in warm water for 20 minutes before using.
- The final texture should be creamy and flowing, not thick or sticky. Add a final splash of hot stock if needed before serving.
- For vegetarians, make sure to use vegetable stock and check that your Parmesan is made with vegetarian rennet.
- Leftover risotto will thicken considerably. When reheating, add a bit of hot stock or water to restore the creamy consistency.
Wild Mushroom Risotto
This creamy, comforting Italian dish transforms simple ingredients into an elegant meal that's both impressive and deeply satisfying. The earthy flavors of mixed wild mushrooms combined with perfectly cooked Arborio rice create a dish that's luxurious yet surprisingly straightforward to prepare.
Ingredients
- 1½ cups Arborio rice
- 6 cups hot vegetable or chicken stock
- 1 pound mixed wild mushrooms such as porcini, shiitake, and oyster, cleaned and sliced
- 1 medium onion finely diced
- 4 cloves garlic minced
- ½ cup dry white wine
- 3 tablespoons butter divided
- 2 tablespoons olive oil
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Keep your stock warm in a saucepan over low heat. This is crucial for maintaining the proper cooking temperature throughout the process.
- Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add mushrooms and cook until golden brown (about 5-7 minutes). Remove and set aside.
- In the same pan, add remaining butter and sauté onions until translucent (about 4 minutes). Add garlic and cook for another minute.
- Add rice to the pan and toast for 2-3 minutes, stirring constantly until the grains become slightly translucent at the edges.
- Pour in the wine and stir until completely absorbed.
- Begin adding hot stock, one ladle at a time, stirring constantly. Wait for each addition to be almost fully absorbed before adding the next.
- After about 15 minutes, reintroduce the mushrooms to the pan.
- Continue adding stock and stirring until the rice is creamy and al dente (about 20-25 minutes total).
- Remove from heat, stir in Parmesan cheese and thyme. Season with salt and pepper to taste.
- Let rest for 2 minutes before serving.
