When fall rolls around, I always find myself craving something earthy and comforting, and wild mushroom risotto fits the bill perfectly. There’s something about the combination of tender Arborio rice and the deep, umami flavor of mushrooms that feels like a warm hug on a chilly day.
This recipe was inspired by a trip I took to a local farmers’ market, where I stumbled upon a vendor selling the freshest wild mushrooms—chanterelles, porcini, and shiitakes—that smelled like the forest after a rain. I knew immediately that they’d be the star of this creamy, luxurious risotto.
What makes this dish special is how the mushrooms’ earthy flavor seeps into the rice as it slowly simmers, creating a rich, velvety texture. A splash of white wine enhances the flavors, while a dusting of parmesan cheese adds a subtle nuttiness. Paired with a lemon sour or even a drunken monkey rum cocktail, this risotto becomes a showstopper at any dinner party or cozy night in.
I’d love to hear your thoughts on this recipe—especially if you’ve tried your own twists with different mushrooms or added your favorite herbs.
Wild Mushroom Risotto
Equipment
- Dutch oven or large deep skillet
- Wooden Spoon or Spatula
- Measuring Cups
Ingredients
- Chopped fresh parsley, for garnish
- ¾ tsp sea salt, plus more to taste
- 1½ lbs mixed mushrooms, chopped
- 5 cups warmed vegetable broth
- 1½ cups uncooked Arborio rice rinsed
- ½ cup grated pecorino or Parmesan cheese*, plus more for serving
- ⅔ cups dry white wine
- 1 medium yellow onion, chopped
- 1 tbsp fresh thyme leaves
- 4 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- Freshly ground black pepper
Instructions
- In a Dutch oven or large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the mushrooms, ½ teaspoon of salt, and a few grinds of pepper, tossing to coat.
- Cook for about 8 minutes, stirring occasionally, until the mushrooms are tender and browned.
- Remove them from the pan and set aside.
- If needed, cook in batches.
- Next, wipe the pan clean and return it to the heat.
- Add the remaining 2 tablespoons of olive oil, along with the onion and ¼ teaspoon of sea salt.
- Cook, stirring occasionally, for 5 to 8 minutes until the onion is soft.
- Add the garlic, thyme, and rice, cooking for an additional minute before pouring in the wine.
- Stir and cook for 1 to 3 minutes, allowing the wine to reduce.
- Gradually add the broth, about ¾ cup at a time, stirring continuously and letting each addition be absorbed before adding more.
- When you add the final portion of broth, mix in two-thirds of the sautéed mushrooms.
- Continue cooking until the risotto is creamy and the rice is slightly al dente.
- Stir in the cheese and adjust the seasoning.
- Serve topped with the remaining sautéed mushrooms, garnished with parsley, and offer extra grated cheese on the side if desired.
Notes
- Arborio rice is traditional, but you can use Carnaroli or Vialone Nano for a creamier texture.
| Nutrition | Value |
|---|---|
| Calories | 440 kcal |
| Carbohydrates | 61 g |
| Protein | 12 g |
| Iron | 3 mg |
| Sugar | 2 g |
| Calcium | 130 mg |
