Best Wild Mushroom Risotto

Here is my favorite wild mushroom risotto recipe, with creamy arborio rice, a mix of earthy mushrooms, white wine, parmesan cheese, and fresh herbs that come together in one pot.

This risotto is what I make when I want something cozy and comforting on a cool evening. It takes a little stirring and patience, but the creamy, rich results are always worth it. Plus, it feels fancy enough for guests but easy enough for a regular weeknight dinner.

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What Kind of Mushrooms Should I Use?

The beauty of this risotto is that you can use whatever mushrooms look good at your local market or grocery store. Chanterelle, oyster, cremini, and shiitake all work great, and you can mix and match them for more depth of flavor. If you can’t find fancy mushrooms, regular button or baby bella mushrooms from the supermarket will still give you a delicious result. Just make sure your mushrooms are firm and dry to the touch – avoid any that look slimy or have dark spots. You can use a single variety or combine two or three different types for a more complex, earthy taste.

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Options for Substitutions

This risotto recipe has some room for flexibility, though a few ingredients are non-negotiable:

• Arborio rice: This one’s a must-keep. Arborio rice has the high starch content needed to create that signature creamy texture. You can use Carnaroli or Vialone Nano rice as alternatives, but don’t swap in regular long-grain rice or you’ll end up with a completely different dish.
• Mushrooms: The recipe calls for fancy varieties, but honestly, regular button or cremini mushrooms from any grocery store work great. You can also mix different types together – just use whatever looks fresh and fits your budget.
• Stock: Either chicken or vegetable stock works fine here. If you only have beef stock, it might overpower the mushroom flavor, so stick with lighter options.
• White wine: If you’d rather skip the wine, use extra stock plus a tablespoon of white wine vinegar or extra lemon juice to get that acidic brightness.
• Heavy cream: You can use half-and-half for a lighter version, though the risotto won’t be quite as rich. Whole milk works too, but add it gradually to avoid curdling.
• Shallots: No shallots? Use half a yellow onion instead – it’ll give you a similar mild, sweet flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making risotto is adding cold stock to the rice, which stops the cooking process and results in unevenly cooked grains – keep your stock simmering in a separate pot throughout the entire cooking time.

Stirring too much or too little can ruin the texture, so aim for stirring every minute or so rather than constantly, which allows the rice to release its starch gradually and create that signature creamy consistency.

Another common error is cooking the mushrooms with the rice from the start, which makes them rubbery and waterlogged – instead, sauté them separately in butter until golden brown and add them near the end to preserve their texture and flavor.

Finally, resist the urge to rush the process by turning up the heat or adding all the liquid at once, as risotto needs a steady, patient approach with liquid added one ladle at a time to achieve the perfect creamy result.

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What to Serve With Wild Mushroom Risotto?

Wild mushroom risotto is pretty rich and filling on its own, so I like to keep the sides simple and fresh. A crisp arugula salad with lemon vinaigrette cuts through the creaminess perfectly and adds a nice peppery bite. If you want to add some protein, pan-seared chicken breasts or grilled salmon work really well alongside the earthy mushroom flavors. For a cozy dinner party, I’ll sometimes serve it with roasted asparagus or green beans tossed in a little olive oil and garlic, which keeps things light but still feels special.

Storage Instructions

Store: Risotto is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. It will thicken up quite a bit as it sits, so don’t worry if it looks a little different than when you first made it.

Freeze: You can freeze risotto for up to 2 months in a freezer-safe container. Just know that the creamy texture might change slightly after freezing, but it still makes for a quick and satisfying meal when you’re in a pinch.

Reheat: Warm up your risotto gently on the stovetop over low heat, adding a splash of stock or water to loosen it back up. Stir frequently until it’s heated through and creamy again. You can also microwave it in 30-second intervals, stirring between each one and adding a little liquid to bring back that silky texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2850-3100
• Protein: 65-75 g
• Fat: 170-190 g
• Carbohydrates: 260-290 g

Ingredients

For the mushroom mixture:

• 1 lb mushrooms (cremini, porcini, or shiitake work well)
• 2 small shallots (finely minced)
• 2 fresh thyme sprigs
• 4 garlic cloves (minced)
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 tbsp unsalted butter (I like Kerrygold for this)

For the risotto:

• 1 tbsp fresh lemon juice
• 1 cup heavy cream (room temperature)
• 4 tbsp unsalted butter
• 1 cup grated Parmesan cheese (I use Parmigiano-Reggiano)
• 5 cups chicken or vegetable stock (warmed)
• 3/4 cup dry white wine
• 1 1/2 cups Arborio rice (for best texture)

For serving (optional):

• flat-leaf parsley (chopped, optional but recommended)

Step 1: Warm the Stock

• 5 cups chicken or vegetable stock (warmed)

In a small saucepan, heat the chicken or vegetable stock over low heat.

Keep it warm throughout the cooking process as you will gradually add it to the rice later.

Step 2: Cook the Mushrooms and Shallots

• 4 tbsp unsalted butter
• 1 lb mushrooms (cremini, porcini, or shiitake work well)
• 2 small shallots (finely minced)
• 4 garlic cloves (minced)
• 2 fresh thyme sprigs
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Melt 4 tablespoons of unsalted butter in a large skillet over medium heat.

Add the mushrooms and finely minced shallots.

Sauté, stirring often, until the mushrooms are tender and the shallots are translucent, about 8 minutes.

Stir in the minced garlic, thyme sprigs, kosher salt, and ground black pepper, and cook for another minute until aromatic.

Once done, transfer this mushroom mixture to a bowl and set aside.

Step 3: Toast the Rice

• 4 tbsp unsalted butter
• 1 1/2 cups Arborio rice (for best texture)

Add the remaining 4 tablespoons of unsalted butter to the skillet over medium heat.

Once melted, add the Arborio rice and stir constantly until the rice is translucent around the edges, about 3–4 minutes.

Toasting the rice really adds a nutty depth to the finished risotto.

Step 4: Deglaze and Simmer with Wine and Lemon

• 3/4 cup dry white wine
• 1 tbsp fresh lemon juice

Pour in the dry white wine and fresh lemon juice.

Stir and bring to a simmer.

Continue stirring constantly until most of the liquid has been absorbed by the rice, about 5 minutes.

Step 5: Cook the Risotto with Stock

• warmed chicken or vegetable stock (from Step 1)
• toasted Arborio rice (from Step 3)

Begin adding the warm stock 1 cup at a time to the rice, stirring constantly and allowing each addition to be mostly absorbed before adding the next.

Continue this process until the rice is cooked al dente—tender but still with a bit of bite—about 20 to 25 minutes in total.

You may not need to use all the stock.

Step 6: Finish the Risotto

• mushroom mixture (from Step 2)
• 1 cup heavy cream (room temperature)
• 1 cup grated Parmesan cheese (I use Parmigiano-Reggiano)

Return the sautéed mushroom mixture (from Step 2) to the skillet and combine with the rice.

Reduce the heat to low.

Stir in the heavy cream and grated Parmesan cheese, mixing until the risotto is creamy and well combined, about 5 minutes.

I like to use Parmigiano-Reggiano for its nutty, savory flavor.

Step 7: Serve and Garnish

• extra grated Parmesan cheese (from Step 6)
• flat-leaf parsley (chopped, optional but recommended)
• ground black pepper

Divide the finished risotto between bowls.

Top each serving with more ground black pepper, extra Parmesan, and a sprinkle of fresh chopped parsley if you like.

For a burst of color and freshness, I recommend always adding the parsley.

Best Wild Mushroom Risotto

Delicious Best Wild Mushroom Risotto recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 4

Calories 2975 kcal

Ingredients

  

For the mushroom mixture:

• 1 lb mushrooms (cremini, porcini, or shiitake work well)
• 2 small shallots (finely minced)
• 2 fresh thyme sprigs
• 4 garlic cloves (minced)
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 4 tbsp unsalted butter (I like Kerrygold for this)

For the risotto:

• 1 tbsp fresh lemon juice
• 1 cup heavy cream (room temperature)
• 4 tbsp unsalted butter
• 1 cup grated Parmesan cheese (I use Parmigiano-Reggiano)
• 5 cups chicken or vegetable stock (warmed)
• 3/4 cup dry white wine
• 1 1/2 cups Arborio rice (for best texture)

For serving (optional):

• flat-leaf parsley (chopped, optional but recommended)

Instructions

 

• In a small saucepan, heat the chicken or vegetable stock over low heat. Keep it warm throughout the cooking process as you will gradually add it to the rice later.
• Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the mushrooms and finely minced shallots. Sauté, stirring often, until the mushrooms are tender and the shallots are translucent, about 8 minutes. Stir in the minced garlic, thyme sprigs, kosher salt, and ground black pepper, and cook for another minute until aromatic. Once done, transfer this mushroom mixture to a bowl and set aside.
• Add the remaining 4 tablespoons of unsalted butter to the skillet over medium heat. Once melted, add the Arborio rice and stir constantly until the rice is translucent around the edges, about 3–4 minutes. Toasting the rice really adds a nutty depth to the finished risotto.
• Pour in the dry white wine and fresh lemon juice. Stir and bring to a simmer. Continue stirring constantly until most of the liquid has been absorbed by the rice, about 5 minutes.
• Begin adding the warm stock 1 cup at a time to the rice, stirring constantly and allowing each addition to be mostly absorbed before adding the next. Continue this process until the rice is cooked al dente—tender but still with a bit of bite—about 20 to 25 minutes in total. You may not need to use all the stock.
• Return the sautéed mushroom mixture (from Step 2) to the skillet and combine with the rice. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, mixing until the risotto is creamy and well combined, about 5 minutes. I like to use Parmigiano-Reggiano for its nutty, savory flavor.
• Divide the finished risotto between bowls. Top each serving with more ground black pepper, extra Parmesan, and a sprinkle of fresh chopped parsley if you like. For a burst of color and freshness, I recommend always adding the parsley.