This Wild Mushroom Risotto recipe is an absolute delight to both make and eat. The comforting and creamy risotto is made using the traditional “stand and stir” technique. This method may take a bit more time, but the results are well worth the effort. Use your favorite varieties of mushrooms in this dish that is perfect as a main meal or even as a side dish with chicken or fish.
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Wild Mushroom Risotto
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
Risotto is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour.Wikipedia
Unlike other rice dishes, risotto needs love and attention given to it. It’s this care that gives risotto its creamy texture.
Standing at the stove while ladeling hot broth into rice and stirring until it is all absorbed, which can take half-an-hour or more (depending on how much risotto you are making) may not seem like the most fun things to do…
BUT, the end results are always worth it, and you’ll feel all of that loving attention in every mouthful!
Risotto is made using a short-grain rice (such as Arborio) which has the ability to absorb more liquid, release more starch, and be more sticky than long-grain rice. This type of rice also helps provide risotto with its creamy consistency.
And since this is a wild mushroom risotto, a variety of wild mushrooms are used in the recipe. You can often buy a bag or box of wild mushrooms from the grocery store, or alternatively use your favorite mushrooms, whether they be chestnut, Portabello, oyster, shiitake, chanterelle, or morels.
IMPORTANT! When I say wild mushrooms, I do NOT mean go into the woods and pick your own. That is something you should NEVER do, unless you are a foraging expert or on a guided mushroom tour.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Wild Mushrooms – store-bought, a mixture of different mushrooms or single varieties, it’s your choice!
- Vegetable or Chicken Stock – you can use your own homemade stock/broth, or make with bouillon or stock cubes, or buy in cartons or pouches.
- Arborio Rice
- Dry White Wine
- Parmesan cheese
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Mushrooms
One of the hero ingredients in this recipe is of course the mushrooms, so here are some more recipes using the same:
- Slow Cooker Wild Rice & Mushroom Soup Recipe – a satisfying earthy soup to warm you through on cold evenings.
- Manitaria Krasata – a Greek-Cypriot meze dish which translates to mushrooms in wine.
- Turkey & Mushroom Breakfast Casserole – a make-ahead dish that is delicious for breakfast or brunch.
More Risotto Recipes
Looking for more risotto inspo? Check these recipes out next:
- Chicken and Bacon Risotto (Slimming World Recipe)
- Lemony Prawn Risotto Recipe – A Delicious Summery Dish!
How Do I Make Wild Mushroom Risotto?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 4 cups chicken or vegetable broth
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 3 cloves garlic, peeled and finely minced
- ½ medium onion, finely chopped
- 12 oz mixed wild mushrooms
- 4 oz white mushrooms, cleaned and sliced
- 1 cup Arborio rice
- ½ cup dry white wine
- ½ cup Parmesan cheese, freshly grated
- 2 sprigs fresh rosemary, stems removed, leaves very finely chopped
- Salt and pepper
- In a small saucepan, heat chicken or vegetable broth until hot. Keep warm over medium heat.
- Add olive oil, one tablespoon butter, and garlic to a cold saucepan. Turn heat to medium and sauté for approximately one minute, or until garlic becomes softened.
- Add onion and sauté for 2 minutes before adding the sliced mushrooms. Cook mushrooms until they soften and release liquid, approximately 4 or 5 minutes.
- Remove from heat and season with salt and pepper, to taste. Transfer to a bowl and keep warm.
- Return pan to the heat and add remaining butter.
- Add Arborio rice and sauté for 1-2 minutes until thoroughly coated.
- Add white wine and stir constantly until the wine is completely absorbed.
- Add a ladleful of the warm broth to the pan and stir constantly until it is completely absorbed.
- Continue to add the broth a ladleful at a time, stirring as before until all of the broth has been incorporated and the rice has a rich, creamy consistency. This should take around 25-30 minutes. (If you want a creamier texture, add more broth until you achieve the results you desire).
- Remove the risotto from the heat and stir in the Parmesan and rosemary.
- Add the mushroom mixture to the pan and stir thoroughly until combined.
- Season to taste with salt and pepper.
- Transfer to a serving dish and sprinkle with additional fresh rosemary, if desired. Serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 585Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 161mgSodium: 573mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 41g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Feta Cucumber Cups Appetizer for Summer Parties
- Side Salad: Roasted Artichoke Mozzarella Salad with Balsamic Vinaigrette
- Beverage: Blackberry Vodka Cocktail
- Dessert: Delicious & Easy Lemon Hand Pies
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!