Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 cups thinly sliced wild mushrooms; 1 shallot; 2 cloves garlic; 1 cup arborio rice; 1/2 cup dry white wine; 3 cups chicken stock; 1 teaspoon fresh thyme; 1 cup grated Parmesan cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
331 kcal
Course
Main Course
Cuisine
Italian

Wild Mushroom Risotto

Benjamin Ramirez

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This delicious wild mushroom risotto is a hearty easy to make one-pot recipe. Flavorful wild mushrooms combined with Arborio rice, fresh herbs, Parmesan cheese, chicken stock, and just a splash of white wine. This dish is simple and easy!

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Ingredients

Servings

1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups thinly sliced wild mushrooms
1 shallot minced
2 cloves garlic minced
1 cup arborio rice
1/2 cup dry white wine
3 cups chicken stock
1 teaspoon fresh thyme minced
1 cup grated Parmesan cheese

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Instructions

Heat a large high sided skillet or Dutch oven over medium heat. Add the olive oil and butter and allow it to heat until the butter is melted.
Next, add the mushrooms and cook for 5-7 minutes, stirring occasionally.
Remove the mushrooms to a plate.
To the pan add the shallot, garlic, and Arborio rice to the skillet. If all of the oil has been absorbed by the mushrooms, feel free to add another tablespoon.
Cook the rice for 2-3 minutes, stirring occasionally. You want to lightly toast the rice so be careful to not burn.
Once the rice has toasted, reduce the heat to medium-low and add white wine.
Stir constantly for five minutes, or until all of the liquid has been absorbed.
Then, add another 1/2 cup of chicken stock and stir constantly again until all of the liquid has been absorbed.
Repeat step 8 until all of the broth has been added and absorbed. The rice should be tender by the time the last liquid has been absorbed. If it isn’t, continue adding broth 1/2 cup at a time, until the rice is tender.
Once the rice is tender, add the thyme and parmesan and stir to combine.
Season with salt and pepper to taste.
Serve the risotto, topped with the cooked mushrooms.
Store any leftover risotto in an airtight container in the fridge for up to two days.

Equipments used:

Notes

To make this fully vegetarian use vegetable stock in place of chicken stock.

Nutrition Information

Show Details

Serving 1g Calories 331kcal (17%) Carbohydrates 29g (10%) Protein 14g (28%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 7g Cholesterol 35mg (12%) Sodium 712mg (30%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 331 kcal

% Daily Value*

Serving	1g
Calories	331kcal	17%
Carbohydrates	29g	10%
Protein	14g	28%
Fat	16g	25%
Saturated Fat	7g	35%
Polyunsaturated Fat	7g	41%
Cholesterol	35mg	12%
Sodium	712mg	30%
Fiber	1g	4%
Sugar	5g	10%