Fresh Wild Mushroom Risotto
Fresh Wild Mushroom Risotto is a delectable Italian dish that combines creamy Arborio rice with a medley of fresh wild mushrooms, creating an unforgettable gastronomic experience. The earthy flavors of chanterelles, porcini, and shiitake mushrooms meld beautifully with aromatic garlic and onion, resulting in a rich and hearty meal that’s perfect for cozy dinners or special occasions. Easy to customize, this risotto allows for personal touches while maintaining its gourmet appeal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups mixed fresh wild mushrooms (shiitake, chanterelle, porcini), cleaned and sliced
- 4 cups vegetable or chicken broth (warmed)
- ½ cup dry white wine
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons butter (plus more for finishing)
- Fresh herbs (parsley or thyme) for garnish
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add the sliced wild mushrooms and sauté for about 7–10 minutes until browned.
- Stir in Arborio rice and toast for 1–2 minutes until slightly translucent around the edges.
- Deglaze with white wine, stirring constantly until most liquid evaporates.
- Gradually add warm broth one ladle at a time, stirring continuously until each addition is absorbed (20–25 minutes total).
- Once creamy and al dente, remove from heat. Stir in Parmesan cheese and additional butter for richness. Season with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 315
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg