Wild Mushroom Risotto Recipe

Introduction: Risotto is a classic Italian dish that is loved for its creamy texture and versatility. In this recipe, we’re featuring wild mushrooms for a rich, earthy flavor that pairs perfectly with the creamy rice. Whether you’re looking for a hearty vegetarian main dish or a side dish to impress guests, this wild mushroom risotto is sure to be a hit.


  • 1 lb. mixed wild mushrooms (such as shiitake, cremini, and oyster), sliced
  • 6 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped, for garnish


  1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until the onion is soft and translucent.
  2. Add the sliced mushrooms and cook for 8-10 minutes, until the mushrooms are tender and have released their moisture. Season with salt and pepper to taste.
  3. In a separate pot, heat the broth until it comes to a simmer.
  4. Add the arborio rice to the onion and mushroom mixture, stirring to coat each grain with oil. Cook for 2-3 minutes until the rice is lightly toasted.
  5. Add the white wine to the pot and stir continuously until the wine has been absorbed by the rice.
  6. Begin adding the simmering broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. This process should take about 20-25 minutes and will result in a creamy, tender risotto.
  7. When the rice is cooked to your desired consistency, stir in the butter and Parmesan cheese until melted and fully incorporated.
  8. Serve hot, garnished with chopped parsley or chives. Enjoy!

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