Wild Mushroom Risotto
Author: 
 
Wild mushrooms take center stage in this dreamy risotto recipe, it's luxurious, cozy and comforting on a cold autumn and winter night.
Ingredients
  • 1-1/2 lb of a mix of wild mushrooms such as rehydrated dried porcini, shiitake, oyster and beech, you can also use crimini
  • 2 shallots, finely chopped
  • 2 minced garlic cloves
  • fresh thyme
  • 1- ⅓ cups arborio rice
  • ½ cup good white wine
  • 1 stick or a little less of unsalted butter
  • 1 quart stock, you can use warmed mushroom, chicken or vegetable
  • a generous handful of freshly grated Parmigiano
  • salt and pepper to taste
  • chopped parsley for garnish
Instructions
  1. NOTE* I used 1 small bag of dried porcini that I rehydrated in hot water 15-20 minutes until soft, then removed mushrooms and strained liquid of any grit then added the remaining liquid to my other stock. Omit this step if not using dried porcini.
  2. Remove stems from shiitake's, (they're to hard) then slice the tops along with the other sliced or torn mushrooms.
  3. Roast half the mushrooms at 375 til golden and slightly crispy in a bit of olive oil, salt and. pepper, watch them closely as not to burn, set aside.
  4. Warm up your stock in a small pan and have a ladle ready.
  5. Add 4 Tablespoons of butter into a heavy bottomed wide mouth pot that's good for making risotto.
  6. Saute the remaining mushrooms in the butter until tender.
  7. Add the shallots, garlic and a teaspoon or so of fresh thyme, stir til softened.
  8. Add the arborio rice and toast it up for a minute or two.
  9. Deglaze with the white wine.
  10. On medium low heat start to add the stock ladle by ladle and stirring until you see the stock absorbing the rice, then add another ladle of stock continuing to stir until absorbed and most of the stock is gone.
  11. When the rice is tender but still al dente, turn off the heat, add a little more butter stir it in with a good handful of freshly grated Parmigiano.
  12. Top with all the roasted wild mushrooms that you set aside and garnish with parsley.
  13. Taste for goodness to your liking.
  14. Finish with a light drizzle of good olive oil.
  15. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2025/11/wild-mushroom-risotto.html