Description
Learn how to make restaurant-quality Wild Mushroom Risotto at home! This detailed recipe features creamy Arborio rice, a mix of wild mushrooms (shiitake, oyster, cremini, portobello), white wine, Parmesan cheese, and fresh herbs. Complete with step-by-step instructions, expert tips, and common mistakes to avoid. This vegetarian Italian dish is perfect for special occasions or cozy weeknight dinners.
Ingredients
Main Ingredients:
- 1½-2 cups Arborio rice (uncooked)
- 1-1½ pounds mixed wild mushrooms (crimini, white button, lobster, hen of the woods, portobello, oyster, shiitake)
- 4-5 cups vegetable stock, warmed
- ⅔-¾ cup dry white wine
- 2 shallots, diced
- 3-4 cloves fresh garlic, minced
- ½ cup grated Parmesan cheese, plus more for serving
- 4-6 tablespoons butter, divided
- 2-3 tablespoons extra-virgin olive oil
- 1-2 tablespoons fresh thyme leaves
- Heavy cream (optional, for extra creaminess)
- Salt and pepper to taste
- Fresh parsley for garnish
Optional Add-Ins:
- Lemon juice for brightness
- Dried porcini mushrooms (soaked) for deeper flavor
- Fresh rosemary
Instructions
Pour your vegetable stock into a small saucepan and keep it on low heat throughout the entire cooking process. You want it warm, not boiling, think of it as a cozy bath for your rice! This step makes such a difference in how smoothly your risotto comes together.
Melt 2-3 tablespoons of butter in your large, heavy-bottomed pot over medium heat. Add your mushrooms and diced shallots, and let them work their magic! Sauté for about 8-10 minutes until the mushrooms are golden and have released all their liquid. You’ll know they’re ready when your kitchen smells absolutely incredible. Toss in the garlic, thyme, salt, and pepper, and cook for another minute until fragrant. Remove the mushroom mixture from the pan and set it aside, we’ll bring it back later for a grand finale!
In that same beautiful pot, add the remaining 2-3 tablespoons of butter. Add your Arborio rice and stir to coat every single grain with that gorgeous butter. Toast the rice for 3-4 minutes, stirring frequently. You’re looking for the grains to become slightly translucent around the edges with a white dot in the center.
Pour in that white wine (and a squeeze of lemon juice if you’re using it), and watch it sizzle! Bring it to a gentle simmer, stirring constantly. Let the rice drink up all that wine, it should take about 2-3 minutes until it’s mostly absorbed. The rice should look glossy and smell amazing.
Here’s where the magic happens! Start adding your warm stock about ½ to 1 cup at a time. Stir constantly (yes, constantly, put on some music or a podcast!), and wait until each addition is almost completely absorbed before adding more. This process takes about 20-30 minutes, and I know it seems like a lot of stirring, but this is what creates that dreamy, creamy texture.
IMPORTANT: Go slowly here. If you’re going to make a mistake, it’s better to let the rice get a little too dry rather than flooding it with liquid too fast. You want the rice to slowly release its starch, not drown in stock.
When your risotto looks creamy and seems to refuse to absorb any more stock (the rice should be tender but still have a slight bite—al dente), turn the heat to low. Stir in your beautiful mushroom mixture, the Parmesan cheese, and a splash of heavy cream if you want extra richness. Stir gently to combine and let everything get acquainted for a minute or two.
Serve immediately while it’s hot and at peak creaminess! Top each bowl with fresh parsley, extra Parmesan shavings, and a good crack of black pepper. Maybe a drizzle of really good olive oil if you’re feeling fancy!
Notes
- Don’t walk away: Risotto needs attention! That constant stirring is what coaxes out the starch and creates the creamy texture. Think of it as quality time with your dinner.
- Taste as you go: Start tasting your rice around the 18-minute mark. Everyone’s stovetop is different, and you want to catch it at the perfect al dente moment.
- The “wave test”: When you drag your spoon through properly cooked risotto, it should slowly flow back together in a wave. If it’s too stiff, add more stock. If it’s soupy, keep cooking.
- Save that mushroom liquid: If your mushrooms release a lot of liquid while cooking, don’t pour it out! That’s liquid gold. Use it as part of your stock for even more mushroom flavor.
- Common mistake to avoid: Adding cold stock. It stops the cooking process and makes the rice take forever to cook. Always keep it warm!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Stovetop, Sautéing
- Cuisine: Italian