This wild mushroom risotto is a flavor-packed, umami-rich dish that brings out the savory depth of wild mushrooms. This risotto is a creamy, satisfying meal that’s easy to make in just 50 minutes, making it a great choice for a comforting dinner or an impressive appetizer. If you’re a mushroom lover, this recipe is a must-try!
Ingredients and Substitutes
- Wild Mushrooms: Dehydrated wild mushrooms provide a deep, concentrated umami flavor. They are rehydrated in stock, which is then used to cook the risotto, adding even more richness to the dish. If using fresh wild mushrooms, clean and slice them before cooking and skip the rehydration step. A mix of porcini and chanterelles works well.
- Carnaroli Rice: This is one of the best rice varieties for risotto as it absorbs liquid well while maintaining a firm texture. Arborio rice can also be used, but Carnaroli is more forgiving if overcooked. If this is your first time making risotto, Carnaroli is a great choice.
- Shallots: These provide a slightly sweet onion flavor that complements the mushrooms. If shallots aren’t available, use finely chopped yellow or white onion instead.
- Garlic: Adds aromatic depth to the dish. Use freshly minced garlic for the best flavor.
- White Wine: Adds brightness and acidity to balance the richness of the mushrooms, butter and parmesan. Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best results.
- Vegetable or Chicken Stock: The base of a great risotto is a good stock. You can use homemade stock or a good-quality store-bought version. Just make sure it’s flavorful as it’s an important ingredient for the risotto.
- Parmesan: Parmigiano Reggiano and Grana Padano are excellent choices for this risotto, providing a rich, umami depth. Freshly grated cheese is best, as pre-grated versions don’t melt as smoothly. For a vegetarian risotto, use a vegetarian Parmesan alternative made without animal rennet.
- Unsalted Butter: Stirring in cold butter off heat, a technique called mantecatura, creates a silky, smooth risotto and helps to stop the rice from overcooking.
- Truffle Oil (Optional): A drizzle of white truffle oil enhances the earthy mushroom flavors. Use sparingly, as too much can overpower the dish.
- Flat-Leaf Parsley (Optional): A fresh garnish that adds a mild herbal contrast to the rich, umami-packed risotto and some color.
Chef Tips
Keep the Stock Warm: Always keep your stock hot while cooking risotto. Adding cold stock can lower the temperature of the rice and stop it from simmering, disrupting the cooking process.
Use Truffle Oil Sparingly: If using truffle oil, mix in a small drizzle, taste, and add more if needed. It has a very strong flavor, and too much can overpower the risotto. A little goes a long way!
Add Butter and Parmesan Off Heat: Once the risotto is cooked, turn off the heat before adding cold butter and freshly grated Parmesan. This technique, known as mantecatura, provides a luxurious, creamy finish to the risotto and helps prevent the rice from overcooking.
Storage and Leftovers
Refrigeration: Let the risotto cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freezing (Not Recommended): The creamy consistency of risotto can become grainy when frozen. If freezing is necessary, portion it into airtight containers and store for up to 3 months. When reheating, add liquid to help restore its texture.
Reheating Leftovers
Stovetop (Recommended): Warm the risotto in a pan over medium-low heat, adding a splash of stock or water to loosen the texture. Stir continuously until heated through and creamy.
Microwave: Transfer the risotto to a microwave-safe bowl. Cover loosely and heat for 2 minutes, then continue in 30-second intervals, stirring between each, until hot throughout.
Frequently Asked Questions
Do I have to use white wine?
No, you can omit the white wine if you prefer. While it adds acidity and depth to balance the richness of the risotto, the dish will still be flavorful without it.
What can I serve with wild mushroom risotto?
This risotto pairs beautifully with pork tenderloin, venison, duck, or chicken. The earthy mushroom flavors complement roasted or pan-seared meats especially.
Is this recipe vegetarian?
Yes, as long as you use vegetarian Parmesan or a similar vegetarian hard cheese. Traditional Parmigiano Reggiano and Grana Padano contain animal rennet, so check the label to make sure it’s suitable for vegetarians.
More Recipes You May Like:
- Italian Sausage Pasta
- Pumpkin Risotto
- Ragù alla Bolognese
- Riso allo zafferano (Saffron Risotto)
- Spaghetti Carbonara
Wild Mushroom Risotto (Chef Recipe)
Equipment
- Medium Pot
- Large deep pan
Ingredients
- 1 oz dehydrated wild mushrooms see notes for fresh mushroom substitution
- 1 ¼ cups / 8.75 oz carnaroli rice or arborio rice
- 1 shallot finely diced
- 1 garlic clove minced
- ½ cup white wine
- 4 ¼ cups / 34 fl oz vegetable stock or chicken stock
- 3 tbsp unsalted butter
- ⅓ cup parmesan freshly grated
- flat-leaf parsley finely sliced
- ½ tbsp white truffle oil optional
- Sea salt to taste
Instructions
Rehydrate the Mushrooms:
- In a medium saucepan, bring the vegetable stock to a boil.
- Turn off the heat, add the dehydrated mushrooms, and cover with a lid. Let them sit for 30 minutes until fully softened.
- Remove the mushrooms and set aside. Keep the stock warm to use later.
Sauté the Aromatics & Mushrooms:
- In a large sauté pan over medium heat, melt half of the butter.
- Add the shallots and cook for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Increase the heat to medium-high, add the mushrooms, season with salt, and sauté for 3–4 minutes.
Toast the Rice & Deglaze:
- Add the Carnaroli rice to the pan and sauté for 2 minutes, stirring constantly to coat the grains in butter.
- Pour in the white wine and cook for 2 minutes, stirring regularly, until the wine has evaporated.
Simmer the Risotto:
- Add enough of the reserved mushroom stock to cover the rice, then reduce the heat to a gentle simmer.
- Stir regularly, adding more stock a ladle at a time to keep the rice covered. Continue this process for about 15 minutes, until all the stock is used and the rice is soft with a slight bite.
Finish & Serve:
- Turn off the heat and stir in the remaining butter, Parmigiano Reggiano, and a small dash of truffle oil. Mix well until fully incorporated.
- Taste and adjust seasoning with salt and additional truffle oil if needed.
- Serve hot, garnished with chopped parsley.