Wild Mushroom Risotto

This wild mushroom risotto is creamy, comforting, and filled with the deep, earthy flavor of browned mushrooms, white wine, and fresh thyme. Finished with Parmesan, it’s an elegant yet approachable fall dinner that’s perfect for a cozy night at home.

🍚 The Ingredients

A mix of deeply browned mushrooms, savory broth, and a splash of wine gives this risotto its rich, earthy flavor, while a classic creamy finish makes every bite feel special. Find ingredient notes (including substitutions and variations) below.

📝 Ingredients Notes and Substitutions

• Mushrooms: A mix of cremini, shiitake, oyster, or chanterelle mushrooms creates a layered, earthy flavor. Use whatever fresh mushrooms look best; if you can’t find a variety, cremini or baby bella mushrooms work well on their own.
• Dried porcini: These add concentrated mushroom flavor. If you can’t find them, leave them out and use an extra handful of fresh mushrooms; the risotto will still be delicious.
• Risotto rice: Carnaroli is prized for its creamy texture and ability to hold its shape, while arborio is a widely available, reliable option. Avoid rinsing the rice, since its surface starch helps make the risotto creamy.
• Broth: Chicken broth gives the risotto a savory base; vegetable broth makes it vegetarian. Choose a good-quality, low-sodium broth so you can adjust the seasoning as you cook.
• White wine: A dry white wine adds brightness and depth. If you prefer not to cook with wine, replace it with additional broth and finish with a small squeeze of lemon juice.
• Parmesan: Parmigiano-Reggiano brings a nutty, savory finish. For a vegetarian version, check that the cheese is made without animal rennet, or use a vegetarian hard cheese. Be sure to grate the cheese from a block for best flavor and texture.
• Fresh thyme: Thyme complements the mushrooms beautifully. A little chopped rosemary or sage can work instead, though both have a stronger flavor.

🔥 Tips and Tricks for Perfect Risotto

• Brown the mushrooms in batches. Give them room in the pan so they sear and develop deep flavor instead of steaming.
• Keep the broth warm. Warm broth helps the rice cook evenly and keeps the risotto at a steady simmer.
• Add broth gradually. Stir in a ladleful at a time, letting most of it absorb before adding more. You may not need every drop.
• Stir often, but not constantly. Regular stirring helps release the rice’s starch while allowing the grains to cook evenly.
• Taste as you go. Start checking the rice near the end of cooking; it should be creamy and tender with a slight bite at the center.
• Season thoughtfully. Broth and Parmesan can both be salty, so go lightly with salt at first, then taste and adjust near the end.
• Finish off the heat. Stir in the butter and Parmesan after removing the pan from the heat for a smooth, rich finish.
• Serve immediately. Risotto thickens as it sits. If it becomes too firm, loosen it with a splash of warm broth just before serving.

👩🏼‍🍳 How to Make Wild Mushroom Risotto

1. Step 1: Working in batches, sauté the sliced mushrooms in olive oil and butter over medium heat until soft and browned. Set aside.

2. Step 2: Soak the dried porcini mushrooms in warm water (or stock) for 15 to 30 minutes. Strain from the liquid and chop. Pour the soaking liquid into your pot of stock through a fine-mesh sieve.

3. Step 3: Add more oil to the skillet and sauté the shallots until tender, about 4 minutes. Stir in the garlic and porcini mushrooms and cook for another minute.

4. Step 4: Stir in the rice and cook over medium-high heat until toasty, about 4 minutes, stirring occasionally.

1. Step 1: Stir in the wine and simmer until almost entirely evaporated, about 1 minute.

2. Step 2: Ladle in about 1 cup of the heated broth/stock and simmer, stirring occasionally until most of the liquid is absorbed. Continue this process until the rice is tender. It should take about 18 to 22 minutes in total.

3. Step 3: Stir in most of the sautéed mushrooms, the Parmesan cheese, butter, thyme, lemon zest, salt (1½ tsp), and pepper (1 tsp). Stir in a little more broth if too thick.

4. Step 4: Plate and serve at once, with reserved mushrooms on top. Garnish with grated Parmesan cheese and chopped Italian parsley.

🍽️ How to Serve

• As a main course: Serve generous bowls with a crisp green salad and crusty bread.
• Alongside a protein: Pair it with roast chicken, seared steak, or pan-seared scallops for a more substantial meal.
• With a simple salad: A lightly dressed arugula or an Italian chopped salad adds a fresh, peppery contrast to the creamy risotto.
• With wine: Pour a dry white wine, such as Pinot Grigio or Chardonnay, or a light-bodied red like Pinot Noir.
• Finish at the table: Offer extra grated Parmesan, fresh thyme, and freshly ground black pepper.

🙋🏽‍♂️ Frequently Asked Questions

🇮🇹 More Comforting Italian Recipes

Ready to make the best risotto this side of Rome? Go for it!

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