Wild Mushroom Risotto

Wild Mushroom Risotto

23 reviews, 4.6 star(s). 91% would make again

Ready in 50 minutes

A terrific, hearty warm dish. It's filling and rich, so serve it in modest portions and pair it with a light salad.


1.5 quarts Chicken Stock
2 tablespoon Butter
2 tablespoon Olive oil
1 large Onion
3 cloves Garlic; chopped
0.25 cup Porcini mushrooms; thinly sliced
0.5 cup Crimini Mushrooms; thinly sliced
0.5 cup Shiitake Mushrooms; thinly sliced
3 tablespoon Parsley; chopped
1.5 cups White wine
3 cups Arborio Rice
0.75 teaspoon Salt
0.25 teaspoon Pepper; freshly ground
0.5 cup Heavy cream
3 tablespoon Butter
5 tablespoon Parmigiano Reggiano

Original recipe makes 8 Servings



In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer.

In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stirring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more.

Add 3 cups of the simmering stock and bring to a boil, stirring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes.

Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stirring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stirring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock.

Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 minutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.

Verified by stevemur
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Worked great!!!

Delicious!!! Used 1 cup of broth and 1/2 cup of water to reduce the sodium content.


Calories Per Serving: 638 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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stevemur stevemur

Link in another recipe. What would you serve with this?

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Great dish and was very proud of my results. Personally I would suggest a little less salt -I used chicken stock cubes to make the stock which I think is quite salty anyway. Although it look complex, the timings are pretty simple and obvious when more stock is needed. This turned out better than some risotto I have had in restaurants (and I am a total beginner!!)
RussellJim 2y ago
Glad you enjoyed it! Yes, chicken stocks can vary widely in the saltiness -- good suggestion. Be sure to taste before adding more salt. - Steve Murch 5m ago

d_amor 2y ago

Looks quite healthy and easy to make
ishushu 2y ago

Very yummy!!
msparks4321 2y ago

Yum! Was a bit of work timing everything so if you have time it's perfect
Tinkabellez15 3y ago

scch0511 3y ago

Blirish 3y ago

This dish, coupled with the great recipe and ingredients, made me feel like a true chef. I only had portobello mushrooms. Didn't have heavy cream (which I recommend NOT adding. Once you put in the cheese it is plenty creamy
gusssk 3y ago

Awesome! I halved the recipe and substituted white button mushrooms instead of crimini. Needed more salt. Definitely add the cream and cheese (just not too much cheese!).
daveransom 3y ago

Very good. Didn't have cream, so used the same amount of milk. Had to halve the recipe since it was just for my husband and I. There was still a lot left. We'll definitely have it again. Thanks for the posting :)
Mrsswill 4y ago

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