Wild Mushroom Risotto

Course: Entree or Side Dish

Cuisine: Italian

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings:

Calories: 769kcal

Author: Kris Longwell

Creamy wild mushroom risotto with browned mushrooms, white wine, fresh thyme, and Parmesan—an elegant, comforting dinner perfect for fall.

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Equipment

1 large (12") skillet

Ingredients

6½ cups chicken stock or vegetable stock
1 oz dried porcini mushrooms
5 tablespoon olive oil divided
4 tablespoon unsalted butter diveded
1¼ lbs wild mushrooms trimmed and sliced
salt and pepper
1 large shallot chopped
3 cloves garlic minced
1½ cups arborio rice or carnaroli rice
½ cup white wine dry
½ cup Parmesan cheese freshly grated, plus extra for serving
1 teaspoon thyme fresh, chopped
1 teaspoon lemon zest usually from 1 lemon
1½ teaspoon Kosher salt
1 teaspoon black pepper
1 tablespoon Italian parsley chopped, for garnish (optional)

Instructions

Add the broth to a large pot or stockpot and bring to a gentle simmer over medium-low heat.
6½ cups chicken stock
Place the dried porcini in a heatproof bowl and cover with 1 cup of the hot stock. Let stand for 15 - 20 minutes. Lift out the mushrooms and chop them. Strain the soaking liquid through a fine-mesh sieve back into the remaining broth. Keep the broth warm over low heat.
1 oz dried porcini mushrooms
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large, wide skillet or Dutch oven over medium-high heat. Add the fresh mushrooms in a couple of batches, giving them plenty of room. Cook until browned and tender, about 6–8 minutes per batch. Heat another 2 tablespoon of oil and 1 tablespoon of butter for the 2nd batch. Season each batch with a pinch of salt and pepper, then transfer them to a plate or platter.
5 tbsp olive oil, 4 tbsp unsalted butter, 1¼ lbs wild mushrooms, salt and pepper
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the shallots. Cook, stirring, until soft and translucent, about 4 minutes. Add the garlic and chopped porcini; cook for 1 minute. Stir in the rice and toast for 2-4 minutes, until the grains look slightly translucent at the edges.
1 large shallot, 3 cloves garlic, 1½ cups arborio rice
Pour in the white wine and stir until it has mostly evaporated.
½ cup white wine
Add warm broth about ½ cup at a time, stirring often. Wait until each addition is mostly absorbed before adding the next. Keep the risotto at a gentle simmer and continue for about 18–25 minutes, until the rice is creamy and tender. You may not need all the broth.
Stir in the browned mushrooms, the remaining 2 tablespoons of butter, Parmesan, thyme, lemon zest, salt, and pepper. If the risotto feels too thick, loosen it with a healthy splash of warm broth.
½ cup Parmesan cheese, 1 tsp thyme, 1 tsp lemon zest, 1½ tsp Kosher salt, 1 tsp black pepper
Serve at once, garnished with grated Parmesan and chopped Italian parsley, if using.
1 tbsp Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Carnaroli rice is ideal, but arborio works well too.
Brown mushrooms in batches so they sear rather than steam.
Keep the broth warm and add it gradually; you may not need all of it.
Broth and Parmesan can be salty, so season lightly at first and adjust to taste.
Serve immediately. If the risotto thickens, loosen it with a splash of warm broth.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or water, stirring until creamy.

Nutrition