Wild Mushroom Risotto
Indulge in the creamy decadence of Wild Mushroom Risotto, a comforting and elegant dish perfect for any occasion. This recipe combines the earthy flavors of sautéed wild mushrooms—think cremini, shiitake, or chanterelle—with the creamy texture of Arborio rice, delicately cooked to perfection in a fragrant mix of dry white wine, vegetable broth, and fresh thyme. Each ladleful of broth is lovingly absorbed to achieve the signature velvety consistency, while a finishing touch of Parmesan cheese adds richness. Garnished with fresh parsley, this risotto is a show-stopping vegetarian entrée or an indulgent side dish that will elevate any meal. Perfect for dinner parties or cozy nights in, this recipe is a true celebration of bold, natural flavors.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4 cups Vegetable broth
- 0.5 cups Dry white wine
- 2 cups Wild mushrooms (e.g., cremini, shiitake, or chanterelle), cleaned and sliced
- 2 tablespoons Unsalted butter
- 2 tablespoons Extra-virgin olive oil
- 1 Small yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
Heat the vegetable broth in a medium saucepan over medium heat until warm, then lower the heat to keep it at a gentle simmer.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced wild mushrooms and sauté for 5-7 minutes until they are golden and tender. Season with a pinch of salt and set aside.
In a heavy-bottomed pot or deep skillet, heat the remaining olive oil and butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and fresh thyme, cooking for an additional 1 minute until fragrant.
Add the arborio rice to the pot and stir for 2-3 minutes to toast the grains gently, ensuring they are coated in the oil and butter mixture.
Pour in the white wine and cook for 2-3 minutes, stirring constantly, until the wine has mostly evaporated.
Begin adding the warm broth one ladleful at a time, stirring frequently. Allow each addition of broth to be mostly absorbed by the rice before adding the next ladleful. Continue this process for about 18-20 minutes until the rice is tender and creamy but still has a slight bite.
Stir in the sautéed mushrooms and any accumulated juices, mixing well to incorporate.
Remove the pot from heat and stir in the grated Parmesan cheese. Season the risotto with salt and black pepper to taste.
Cover the pot and let the risotto rest for 2 minutes before serving.
Garnish with chopped fresh parsley and serve immediately, optionally with additional Parmesan cheese on top.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 163 mg | 13% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 645 mg | 14% | |
*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.
