Best Wild Mushroom Risotto
Indulge in the luxurious flavors of the Best Wild Mushroom Risotto, a creamy, restaurant-worthy dish that celebrates the earthy complexity of wild mushrooms such as chanterelles, porcini, shiitake, or cremini. This recipe combines Arborio rice with layers of rich texture, thanks to a blend of white wine, Parmesan cheese, and thyme-infused stock. The mushrooms are sautéed to golden perfection before being folded into the risotto, creating a harmonious balance of decadence and comfort. Perfectly seasoned and topped with fresh parsley, this risotto is ideal for impressing at dinner parties or simply treating yourself. With straightforward instructions and a manageable cook time, you’ll master the art of making this gourmet classic while embracing the heartwarming aromas of garlic, shallots, and butter. Get ready to savor this ultimate wild mushroom risotto recipe—your go-to dish for cozy elegance.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 8 ounces Wild mushrooms (such as chanterelles, porcini, shiitake, or cremini)
- 5 cups Chicken or vegetable stock
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 2 medium Shallots
- 3 cloves Garlic cloves
- 1 cup Dry white wine
- 1 teaspoon Fresh thyme leaves
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Flat-leaf parsley, chopped (for garnish)
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat to keep it warm. This will help maintain the temperature of the risotto while cooking.
Clean and slice the wild mushrooms. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Sauté the mushrooms until they are golden and tender, about 5 minutes. Remove from the skillet and set aside.
Finely chop the shallots and mince the garlic. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the shallots and garlic over medium heat until softened, about 3-4 minutes.
Add the Arborio rice to the skillet and stir well to coat the grains in the oil and butter. Toast the rice for 2 minutes while stirring constantly.
Pour in the white wine and stir until it is almost completely absorbed by the rice.
Begin adding the warm stock to the rice one ladle at a time, stirring constantly. Allow each ladleful of stock to be absorbed before adding the next. Continue this process, stirring regularly, for about 20-25 minutes, or until the rice is creamy and cooked al dente.
Add the sautéed mushrooms back to the risotto along with the fresh thyme leaves, salt, and black pepper. Stir to combine.
Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and creamy.
Taste and adjust seasoning if necessary. If the risotto is too thick, you can add a bit more stock to loosen it to your desired consistency.
Serve the risotto immediately, garnished with freshly chopped flat-leaf parsley and an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 256 mg | 20% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 383 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
