Go Back
To create an exquisite Wild Mushroom Risotto, it all starts with the mushrooms. Sautéing them to achieve the perfect texture and flavor is crucial. Choose a mix of wild mushrooms such as shiitake, oyster, and cremini for a depth of taste. Begin by cleaning the mushrooms with a damp cloth or soft brush to remove any dirt; avoid rinsing them under water, as mushrooms absorb moisture.

Creamy Mushroom Risotto

Discover the elegance of Wild Mushroom Risotto with this delightful recipe! This creamy Italian classic showcases the rich flavors of fresh, seasonal mushrooms paired with Arborio rice for a comforting meal perfect for any occasion. You’ll learn about essential ingredients like quality broth and dry white wine, along with a step-by-step guide to achieving that perfect creamy texture. Elevate your culinary skills and impress your guests with this indulgent dish!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups Arborio rice

6 cups low-sodium chicken or vegetable broth

1 cup dry white wine (e.g. Sauvignon Blanc)

2 cups mixed wild mushrooms (e.g. cremini, shiitake, oyster), cleaned and sliced

1 medium onion, finely chopped

2 cloves garlic, minced

½ cup grated Parmesan cheese

½ cup heavy cream

4 tablespoons unsalted butter, divided

2 tablespoons olive oil

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Zest of 1 lemon (optional, for brightness)

Instructions
 

Prepare the Broth: In a saucepan, heat the chicken or vegetable broth over medium heat until it just simmers. Keep it warm on the stove.

    Sauté the Mushrooms: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat. Add the sliced wild mushrooms and sauté for about 5-7 minutes, or until they are browned and cooked through. Season with salt and pepper. Once done, remove the mushrooms from the skillet and set aside.

      Cook the Aromatics: In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute, making sure not to burn it.

        Toast the Rice: Add the Arborio rice to the skillet, stirring frequently for about 2-3 minutes. This step helps to toast the rice, enhancing its nutty flavor.

          Deglaze with Wine: Pour in the dry white wine and stir constantly until the wine is mostly absorbed by the rice, about 2-3 minutes.

            Add Broth Gradually: Begin adding the warm broth, one ladleful at a time. Stir constantly and allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, approximately 18-20 minutes.

              Finish with Cream & Cheese: Once the risotto is at your desired consistency, stir in the heavy cream and grated Parmesan cheese. Add the sautéed mushrooms back into the risotto and mix until well combined. Season with additional salt and pepper to taste.

                Garnish and Serve: Remove the pan from heat. If desired, stir in lemon zest for a bright finish. Serve immediately, garnished with fresh parsley.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4-6