A photo of my Wild Mushroom Risotto recipe garnished with flat parsley

Wild Mushroom Risotto

This wild mushroom risotto is delicious, it’s packed with umami and easy to make. It just takes 50 minutes to make, the perfect recipe for mushroom lovers.

The Ingredients

Risotto Rice

In this recipe we will be using Carnaroli rice which is the ‘caviar’ of risotto rices. Its high proportion of amylopectin (a type of sticky starch) makes it the perfect choice, resulting in the creamiest risottos. Carnaroli rice is also quite forgiving if being over cooked due to its firm texture. This makes it an excellent choice for beginners.

Mushrooms

Mushrooms are a type of fungi that grow in Autumn weather. They are also commercially grown which makes them available all year around.

There are currently known to be over 10,000 types of mushrooms. Not all mushrooms are edible. They’re types of mushrooms can make you sick or can even be fatal.

Truffle Oil

Truffle oil is made two ways. One is a natural way by infusing truffles and oil. The second way is made by using an aromatic compound like 2,4-dithiapentane which is found in a variation of truffles.

Truffle oil can be found in a range of speciality foods stores & online. I have left a link for a truffle oil I recommend here.

Health Benefits

  • Mushrooms contain over a dozen different minerals and vitamins. They are a good source of Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Phosphorus, Potassium and Zinc.
  • They also contain next to nothing of your recommend daily sodium allowance. Which is great for people who need a low salt diet.

The Best Way To Reheat Risotto

When reheating already finished risotto, you want to avoid the microwave. Once the risotto has been cooked the rice continues to release its starch. The starch from the rice dries up the moisture around it, leaving you with a dry risotto.

Reheat the risotto in a sauté pan over a medium heat with a ladle of stock or water. Whilst making sure to stir slowly and regularly. Once the risotto starts to heat up, the starch will infuse with the stock. You will be left with a much nicer and creamier risotto then if it was reheated in the microwave.

A top shot photo of wild mushroom risotto

Using Fresh Mushrooms

If you are using fresh wild mushrooms for this recipe, the only change is step 1. All you need to do for step 1 is…

  1. Clean and roughly slice mushrooms, set to the side. Next in a medium saucepan warm 1 litre of stock.

Make This Wild Mushroom Risotto Vegetarian

Swap the parmesan cheese for a vegetarian hard cheese. Parmesan contains animal rennet which is used to separate milk into solid curds.

This Wild Mushroom Risotto Is Suitable For…

  • Celiac (gluten free)

Recipes You May Like

  1. Pumpkin Risotto
  2. Ragù alla Bolognese
  3. Spaghetti Carbonara

Wild Mushroom Risotto

This wild mushroom risotto is delicious, it's packed with umami and easy to make. It just takes 50 minutes to make, the perfect recipe for mushroom lovers.
Prep Time10 mins
Cook Time40 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: Mushroom Risotto, Truffle Oil, Wild Mushroom Risotto
Servings: 4 Starter or 2 Main
Calories: 727kcal

Equipment

  • Medium Saucepan
  • Large Sauté Pan
  • Micrograter

Ingredients

  • 40 g Dehydrated wild mushrooms (If using fresh mushrooms check recipe notes)
  • 250 g Carnaroli rice
  • 1 Shallots finely diced
  • 1 Garlic minced
  • 125 ml White wine
  • 1 Litre Vegetable stock Chicken stock can be used
  • 40 g Unsalted butter
  • 40 g Parmigiano Reggiano freshly grated
  • 10 Sage leaves or a handful of flat parsley finely sliced

Instructions

  • In a medium saucepan add 1 litre of vegetable stock and bring to boil. Turn off the heat and leave the mushrooms to sit with a lid on for 5-10 minutes. Scoop out the mushrooms onto a tray and place to the side. Leave the stock because you will use this later.
  • In a large sauté pan over a medium heat, add half the butter and sauté the shallots for 5 minutes, until softened. Add garlic and sauté for an additional minute. Turn up the heat to medium high, add the mushrooms, a pinch of salt and sauté for 3-4 minutes. Next add the risotto rice and sauté for 2 minutes stirring constantly. Add white wine and sage then cook for a further 2 minutes until the wine has evaporated.
  • With a ladle add enough mushroom stock to cover the rice and turn down the heat to a simmer. Stir regularly and keep adding ladles of stock just enough to cover the rice until the rice is soft and has a slight bite, this should take about 15 minutes.
  • Turn off the heat and add the rest of the butter, Parmigiano Reggiano and a dash of truffle oil. Stir well until the mixture is fully incorporated. Check and adjust seasoning with sea salt and truffle oil.
  • Serve fresh from the pan with a sprinkle of sliced sage or parsley.

Notes

If you are using fresh wild mushrooms for this recipe, the only change is step 1. All you need to do for step 1 is...
  1. Clean and roughly slice mushrooms, set to the side. Next in a medium saucepan warm 1 litre of stock.

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