Name: Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Ingredients: For the Stock; 5 cups chicken or vegetable stock; 3 large sprigs of fresh rosemary; 1 tablespoon lemon juice; 1-pound mushrooms, Try to mix up several varieties. I like to use shiitakes, crimini, and oyster mushrooms.; 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 2 shallots, finely minced; 2 garlic cloves, minced; 1½ cups Arborio rice; ¾ cup white wine; ¾ cup heavy cream; ½ cup grated Parmesan; Salt and white pepper to taste; Grated or shaved Parmesan cheese; Fresh rosemary sprigs

Mains

Wild Mushroom Risotto

Author: Mary DiSomma

If you thought you couldn’t make something this fancy at home, think again! I am overjoyed to share my Wild Mushroom Risotto recipe with you today. Between the starchy rice and the decadent mushroom blend, this recipe is so luxurious that you’re guaranteed to come back for seconds.

Look for the best mushrooms you can afford. My favorite varieties to use for this risotto include shiitake, crimini, and oyster. If chanterelles and morels are in season, then I go for those. Ultimately, I like to use a mix of different mushrooms in my risotto. One note of caution: avoid using portabella mushrooms. Their dark gills will turn your risotto from creamy white to dingy gray. Otherwise, you should feel free to try all the combinations you like!

This recipe doesn’t fall under the category of “quick and easy,” but it’s pretty simple as long as you’re present and attentive. No dumping the ingredients in a pan and starting a load of laundry. For a perfect risotto, you need to stay in the kitchen and stir. And stir, and stir, and stir. It’s the slow addition of warm stock to the rice that turns the dish into its creamy best.

Ingredient Tips

Short grain rice releases its starch as it cooks, which is exactly what you need for a great risotto. Long-grain rice just won’t give you the same texture, no matter how much cooking and stirring you do.

The most common type of rice used in risotto is Arborio rice. It contains an extremely high level of starch. It's all that starch that makes the dish so creamy. It would make things easier if there was a good substitute for arborio rice—but there’s really not! This unique rice is what gives risotto al pomodoro its signature creaminess.

If you’re feeling fancy (and feel like spending a little more money), look for Carnaroli rice. Like Arborio, it has very high starch content. Carnaroli is considered the premiere rice for risotto. It’s not easy to find unless you are in Italy or an Italian market—but if you do find some, stock up!

Rarest of all, there’s also Vialone Nano rice. This one is grown in the same region as the Prosecco grape. Hard to track down, grown in small crops, and usually only found in Italy, this one is really special if you can get it.

Please don’t ever rinse your arborio rice! Rinsing it will wash away the surface starch, and that starch is essential for a simple tomato risotto that’s silky, not soupy. You’ll add the rice straight into the pan and toast it with olive oil before adding your cooking liquid.

Preparation & Preservation Tips

Yes! If you want to make your risotto ahead and serve it later, follow the recipe up to the final addition of stock, and then STOP. The risotto will be slightly undercooked. To re-warm, you just add the last ladle of stock, then the cream and cheese.

For the best risotto pan, pick a large sauté pan with deep sides. A 10-inch or 12-inch pan works great. The more area for your risotto to simmer the better.

Risotto does require quite a bit of stirring—once you start adding the stock in, you’ll want to stay nearby and pay close attention to it. That said, you don't need to stand over the stove stirring every second. I like to give my risotto a good stir each time I add another ladleful of stock, and every minute or so after that while the rice absorbs it.

If your risotto is too soupy, turn up the heat a notch and stir for another couple minutes to let some of the excess liquid evaporate. Keep in mind that risotto will continue to thicken up a little bit as it rests. The butter, cream, and Parmesan you add at the end will thicken it up slightly, too.

his recipe doesn’t fall under the category of “quick and easy,” but it’s pretty simple as long as you’re present and attentive. No dumping the ingredients in a pan and starting a load of laundry. For a perfect risotto, you need to stay in the kitchen and stir. And stir, and stir, and stir. It’s the slow addition of warm stock to the rice that turns the dish into its creamy best. If you’re looking for tips to help you up your game, make sure to check out my article on how to make the perfect creamy risotto from scratch!

Tips on How to Make the Perfect Risotto