Creamy, rich, and incredibly easy to make, this Italian wild mushroom risotto is such a deliciously comforting fall meal!
Wild mushroom risotto is a firm family favorite meal this time of the year.
It's creamy, rich, easy to make in less than 30 minutes, and just the perfect way to warm yourself up on cooler days.
What I love the most about this Italian risotto with wild mushrooms is that is super versatile.
Best of all, you can use fresh mushrooms, frozen mushrooms, or dried mushrooms, so you can easily make it all year round!
To make the best wild mushroom risotto recipe you don't need fancy ingredients.
You actually need 7 simple ingredients:
- Mushrooms: opt for a mix of chanterelles and porcini mushrooms, and/or large flat, shimeji mushrooms, and shiitake mushrooms, cleaned and chopped into bite-size pieces
- Rice: The best rice for risotto is Carnaroli rice, this medium-grained rice is key to that sought-after creaminess, plus it’s harder to overcook. You can also use chefs-favorite Acquerello rice, Vialone nano or Arborio rice.
- Wine: Use good-quality dry white wine. if you don't have any wine, omit it or add an extra ladle of stock.
- Stock: Use homemade vegetable broth for a delicate note, or brodo di pollo (Italian chicken broth) for a stronger flavor. If you use shop-bought stock, pick a low-sodium option.
- Butter: It's the key ingredient for the mantecatura step, and makes your risotto rich and super creamy.
- Parmesan cheese: What's risotto without Parmigiano Reggiano? 24-months aged Parmesan cheese is my go-to choice, but you can use Grana Padano too.
- Shallot: Its mild flavor works great in risotto recipes, you can substitute it with golden onion if needed.
- Fresh herbs: Finish off the dish with freshly chopped parsley, sage, or thyme for an extra aromatic note.
Tip: You can also use frozen mushrooms or dried mushrooms. Thaw frozen mushrooms in the fridge for 7 hours before use. Prepare the dried mushrooms 30 minutes before cooking.
HOW TO MAKE WILD MUSHROOM RISOTTO
This authentic Italian risotto recipe is actually very easy, and it takes about 20-30 minutes from start to finish.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Cook the mushrooms.
Heat a large pot with olive oil, add the mushrooms and onion and cook, stirring often for 7-8 minutes, adding a splash of stock if needed.
STEP 2. Toast the rice.
Transfer the veggies into a container and return the pot to low-medium heat. Add the rice and toast it for 1 minute, stirring often. Add the wine, and let it evaporate.
STEP 3. Cook the rice and mushrooms.
Return the veggies into the pot with the rice and stir all ingredients.
Add a ladle of stock every now and then and continue to cook until the rise is cooked through but still has a bite.
STEP 4. Mantecatura.
Once ready, remove the pot from the heat and let the rice rest for 2-3 minutes. Add cold butter and parmesan cheese and stir well to bring all the ingredients together.
Sprinkle the parsley all over the wild mushroom risotto, season with freshly cracked black pepper to taste and serve.
EASY MUSHROOM RISOTTO TIPS
To make this Italian mushroom risotto like a pro, follow these easy tips:
- Don't wash the rice beforehand as this removes the starch, which is what helps give risotto its creamy texture.
- Do NOT use cold stock when making risotto. Cold stock will cool everything down and slow the cooking process.
- Cook your risotto on low-medium heat, and add the stock gradually.
- You need to babysit the pan, don’t let the rice simmer unattended.
- Check and stir often to prevent it from drying out or sticking to the bottom of the pan.
- I like to shake the pot with one hand and stir the rice with a wooden spoon with the other.
MUSHROOM RISOTTO VEGAN
For a vegan mushroom risotto recipe, simply substitute the butter and Parmesan cheese with vegan-friendly alternatives, super easy!
HOW TO STORE
Store leftover mushroom risotto in an airtight container and refrigerate for up to 1-2 days.
Reheat on the stove or in the microwave with a little butter and a splash of warm vegetable stock.
In Italy, we often serve risotto as a main course. But you can pair it with sauteed vegetables on the side, or a warm salad.
You can also serve with osso buco (Italian braised veal shanks), polpettone, or classic Italian meatballs.
Yes, you can! Transfer leftovers to a freezer-friendly airtight container and store them in the freezer for up to 3 months.
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below or share a picture on Instagram and tag @thepetitecook!
Wild Mushroom Risotto
- 2 tablespoon extra-virgin olive oil
- 300 g wild mushrooms, cleaned and cut into small chunks
- 1 shallot, finely minced
- 320 g Carnaroli rice, or Arborio, Vialone Nano
- 60 ml white wine
- 1 l vegetable stock, or chicken stock
- 3 tablespoon butter
- 80 g Parmigiano Reggiano cheese, finely grated
- 2 tablespoon fresh parsley, finely chopped
- Sea salt & black pepper, to taste
- Heat a large pot with the extra-virgin olive oil, add the mushrooms and shallot and sauté, stirring often for 7-8 minutes, adding a splash of stock if necessary.
- Transfer the mushrooms into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, continue to stir the rice and let it evaporate.
- Add a ladle of stock and stir until the rice has absorbed it. Return the veggies into the pot with the rice and stir all the ingredients together. Continue to add a ladle of stock at a time and cook until the rice is cooked but still has a bite.
- Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
- Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.