5 from 15 votes
Wild Mushroom Risotto
Wild Mushroom Risotto features carnaroli rice cooked slowly with sautéed wild mushrooms, shallots, white wine, and vegetable or chicken stock. Butter and Parmigiano Reggiano cheese finish the creamy texture, while fresh parsley adds bright herbal notes. This risotto balances earthy mushroom flavors with a tender bite and creamy richness, ideal for a satisfying entrée or side.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
558 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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 parsley finely chopped, fresh
- sea salt to taste
- black pepper to taste
Instructions
- 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.
Cup of Yum
Notes
- Store any leftover risotto in an airtight container in the refrigerator and consume within 1 to 2 days.
- When reheating, add a small amount of butter and warm stock to refresh the creamy texture.
Nutrition Information
Calories
558kcal
(28%)
Carbohydrates
74g
(25%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.3g
(15%)
Cholesterol
36mg
(12%)
Sodium
1392mg
(58%)
Potassium
353mg
(8%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1116IU
(22%)
Vitamin C
3mg
(3%)
Calcium
250mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 558
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 1392mg | 58% |
| Potassium | 353mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1116IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 250mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.