Irresistible Wild Mushroom Risotto

Mushrooms have always been one of those ingredients I used to ignore at the grocery store. I’d walk right past them without a second thought. Then I tried a wild mushroom risotto at a little Italian place downtown, and everything changed. Now I’m that person who gets excited about the different varieties at the farmer’s market.

Making risotto at home seemed scary at first. I thought it would be too complicated or take forever. But here’s the truth: it’s just rice, broth, and a little patience. You don’t need any fancy equipment or professional chef skills. Just a good pot and about thirty minutes of stirring.

This wild mushroom version has become my go-to for date nights at home or when I want to impress dinner guests without stressing out. The earthy mushrooms make it feel restaurant-quality, but it’s easier than you think. Plus, there’s something calming about standing at the stove and stirring. It gives me time to think or chat with whoever’s keeping me company in the kitchen.

What Kind of Mushrooms Should I Use?

The beauty of this risotto is that you can use just about any mushroom variety you can find at your local grocery store or farmers market. Chanterelle, oyster, cremini, and shiitake all work great, and you can use just one type or mix a few together for more complex flavor. If you can’t find the fancier varieties, regular button or baby bella mushrooms will still give you a delicious result. Whatever you choose, make sure to clean your mushrooms gently with a damp paper towel rather than rinsing them under water, since mushrooms absorb moisture like a sponge and can become soggy.

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 specific starch content that creates risotto’s signature creamy texture. You can use Carnaroli or Vialone Nano rice as alternatives, but regular long-grain rice won’t give you the same results.
• Mushrooms: Feel free to mix and match whatever mushrooms you can find or afford. Button mushrooms work fine if the fancier varieties aren’t available. You can even use a mix of fresh and dried mushrooms – just rehydrate the dried ones in warm water first and add that flavorful liquid to your stock.
• Heavy cream: Half-and-half can work in a pinch, though your risotto will be slightly less rich. For a lighter version, you can skip the cream altogether and add extra butter and Parmesan at the end.
• White wine: If you don’t have wine on hand, substitute with additional stock plus 1 tablespoon of white wine vinegar or lemon juice to maintain that bright, acidic note.
• Shallots: Yellow or white onions work just fine here. Use about half a medium onion, finely diced.
• Fresh thyme: Dried thyme works too – just use about ½ teaspoon instead of the fresh sprigs.

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 prevents that creamy texture you’re after – keep your stock warm in a separate pot on low heat throughout the entire cooking process.

Stirring too much or too little can ruin your risotto, so aim for stirring every 30-45 seconds rather than constantly or barely at all, which helps release the starches without overworking the rice.

Another common error is cooking the mushrooms along with everything else, but they release water and make the dish watery – instead, sauté them separately in butter until golden brown and add them near the end.

Finally, don’t rush the process by cranking up the heat or adding too much liquid at once, as risotto needs a steady simmer and patience, with each ladle of stock being absorbed before adding the next one.

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 all that creamy goodness perfectly, or you could go with roasted asparagus or green beans tossed with a little olive oil and garlic. If you want to add some protein, pan-seared chicken breast, grilled shrimp, or even a simple piece of salmon works really well alongside the earthy mushroom flavors. Don’t forget some crusty bread for scooping up any risotto left on your plate!

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. Keep in mind that the rice will continue to absorb liquid as it sits, so it’ll be thicker and less creamy than when you first made it.

Freeze: You can freeze risotto for up to 2 months in a freezer-safe container. Let it cool completely first, and consider portioning it out so you can thaw just what you need. The texture won’t be quite as creamy as fresh, but it’s still a great option for quick meals.

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

Estimated Nutrition

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

• Calories: 3150-3400
• Protein: 55-65 g
• Fat: 170-185 g
• Carbohydrates: 315-335 g

Ingredients

• 1/2 tsp ground black pepper
• 2 fresh thyme sprigs
• 2 small shallots, minced
• 1 tbsp fresh lemon juice
• 1 1/2 cups Arborio rice
• 4 garlic cloves, minced
• 5 cups chicken or vegetable stock (warmed)
• flat-leaf parsley, minced
• 1 cup grated Parmesan cheese (freshly grated)
• 1/2 tsp kosher salt
• 1 lb mushrooms (cremini, porcini, or mix – finely chopped)
• 1 cup heavy cream
• 8 tbsp unsalted butter (I like Kerrygold for this)
• 3/4 cup dry white wine

Step 1: Warm the Stock

• 5 cups chicken or vegetable stock (warmed)

In a small saucepan, pour in the chicken or vegetable stock and warm it gently over low heat.

Keep it on very low just to maintain warmth; this will help the risotto cook evenly and more quickly.

Step 2: Sauté Mushrooms and Aromatics

• 4 tablespoons unsalted butter
• 1 lb mushrooms (cremini, porcini, or mix – finely chopped)
• 2 small shallots, minced
• 4 garlic cloves, minced
• 2 fresh thyme sprigs
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper

Add 4 tablespoons of unsalted butter to a large skillet over medium heat.

Once melted, add the finely chopped mushrooms and minced shallots.

Cook, stirring often, until the mushrooms are tender and have released their juices, about 8 minutes.

Stir in the minced garlic, fresh thyme sprigs, kosher salt, and ground black pepper; cook for about 1 minute until fragrant.

Transfer the mushroom mixture to a bowl and set aside.

Step 3: Toast the Rice

• 4 tablespoons unsalted butter
• 1 1/2 cups Arborio rice

In the same skillet, add the remaining 4 tablespoons of unsalted butter.

Once melted, pour in the Arborio rice and cook, stirring continuously, until the grains appear translucent around the edges, about 3-4 minutes.

This step adds a nutty depth of flavor essential to a good risotto.

Step 4: Deglaze and Gradually Add Liquids

• 3/4 cup dry white wine
• 1 tbsp fresh lemon juice
• warmed stock from Step 1

Pour in the dry white wine and fresh lemon juice; bring the mixture to a simmer, stirring constantly, until almost all the liquid is absorbed, about 5 minutes.

Begin adding the warm stock (from Step 1) one cup at a time, stirring often and allowing each addition to be absorbed before adding more.

Continue this process until most of the stock has been absorbed and the rice is al dente—tender but still slightly firm—about 20 to 25 minutes.

I like to taste the rice as it cooks to ensure it doesn’t over-soften.

Step 5: Finish the Risotto

• mushroom mixture from Step 2
• 1 cup heavy cream
• 1 cup grated Parmesan cheese (freshly grated)

Return the cooked mushroom mixture (from Step 2) to the skillet and stir to combine with the risotto.

Reduce the heat to low, then add the heavy cream and freshly grated Parmesan cheese.

Stir constantly until the mixture turns creamy and the cheese is fully incorporated, about 5 minutes.

For extra richness, I sometimes stir in a little extra butter at this stage.

Step 6: Serve and Garnish

• flat-leaf parsley, minced
• additional ground black pepper (optional)
• additional Parmesan cheese (optional)

Divide the creamy mushroom risotto among serving bowls.

Finish with extra black pepper, a sprinkle of freshly grated Parmesan, and minced flat-leaf parsley for a fresh, vibrant touch.

Irresistible Wild Mushroom Risotto

Delicious Irresistible 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 3275 kcal

Ingredients

  

• 1/2 tsp ground black pepper
• 2 fresh thyme sprigs
• 2 small shallots, minced
• 1 tbsp fresh lemon juice
• 1 1/2 cups Arborio rice
• 4 garlic cloves, minced
• 5 cups chicken or vegetable stock (warmed)
• flat-leaf parsley, minced
• 1 cup grated Parmesan cheese (freshly grated)
• 1/2 tsp kosher salt
• 1 lb mushrooms (cremini, porcini, or mix - finely chopped)
• 1 cup heavy cream
• 8 tbsp unsalted butter (I like Kerrygold for this)
• 3/4 cup dry white wine

Instructions

 

• In a small saucepan, pour in the chicken or vegetable stock and warm it gently over low heat. Keep it on very low just to maintain warmth; this will help the risotto cook evenly and more quickly.
• Add 4 tablespoons of unsalted butter to a large skillet over medium heat. Once melted, add the finely chopped mushrooms and minced shallots. Cook, stirring often, until the mushrooms are tender and have released their juices, about 8 minutes. Stir in the minced garlic, fresh thyme sprigs, kosher salt, and ground black pepper; cook for about 1 minute until fragrant. Transfer the mushroom mixture to a bowl and set aside.
• In the same skillet, add the remaining 4 tablespoons of unsalted butter. Once melted, pour in the Arborio rice and cook, stirring continuously, until the grains appear translucent around the edges, about 3-4 minutes. This step adds a nutty depth of flavor essential to a good risotto.
• Pour in the dry white wine and fresh lemon juice; bring the mixture to a simmer, stirring constantly, until almost all the liquid is absorbed, about 5 minutes. Begin adding the warm stock (from Step 1) one cup at a time, stirring often and allowing each addition to be absorbed before adding more. Continue this process until most of the stock has been absorbed and the rice is al dente—tender but still slightly firm—about 20 to 25 minutes. I like to taste the rice as it cooks to ensure it doesn't over-soften.
• Return the cooked mushroom mixture (from Step 2) to the skillet and stir to combine with the risotto. Reduce the heat to low, then add the heavy cream and freshly grated Parmesan cheese. Stir constantly until the mixture turns creamy and the cheese is fully incorporated, about 5 minutes. For extra richness, I sometimes stir in a little extra butter at this stage.
• Divide the creamy mushroom risotto among serving bowls. Finish with extra black pepper, a sprinkle of freshly grated Parmesan, and minced flat-leaf parsley for a fresh, vibrant touch.