Wild Mushroom Risotto Recipe

Wild Mushroom Risotto

February 24, 2015

Mushroom risotto is a delicious Italian comfort food. It's actually very easy... it just takes a bit of patient stirring. Enjoy the process.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings


20g Untamed Feast Porcini, Forest Blend, or Morels

1 cup water

2 cups chicken or vegetable broth

4 tbsp olive oil

1 tbsp butter

1 cup onion, chopped

3 cloves garlic diced

1 cup Arborio rice

1/2 cup dry white wine

4 tbsp freshly grated parmigiano reggiano (plus someto garnish)


1Rehydrate mushrooms

2Heat the broth in a pot and prepare all the other ingredients

3Heat oil and butter in a heavy saucepan. Sauté onion & garlic until soft

4Add chopped, rehydrated mushrooms and fry until golden. Add the mushroom water to the heating broth.

5Add rice to saucepan and stir until it is well coated with the oil.

6Add wine. Simmer & stir until almost all the liquid evaporates.

7Now comes the stirring. Add the heated broth + mushroom water one ladle at a time, stirring constantly. Only add more broth when the previous addition is absorbed, but before the rice sticks to the pan. Continue for 15-20 mins. Risotto is ready when it is creamy and still slightly firm. Tasting is the best way to know. (You may have broth left over).

8Turn off the heat and whip in the cheese. Garnish with fresh parsley. Serve immediately