Wild Mushroom Risotto

Complete Recipe with Vegan friendly alternatives!

Risotto is a northern Italian rice dish made by sautéing rice in a skillet and slowly adding liquid to the pan. The slow introduction of broth and constant stirring encourages the rice to release its starch, creating a creamy result. It typically includes broth, wine, fresh herbs, and parmesan cheese. If you so wish, we encourage you to change the recipe a bit to make it vegan friendly by using Nutritional Yeast instead of cheese!

Why is it so delicious?

Basic risotto typically includes rice and a few aromatic ingredients such as onion, garlic, and herbs, as well as wine and broth. 

In this version of wild mushroom risotto, garlic, shallot, and fresh thyme, add flavor to the dish. Both white wine and vegetable broth give the risotto flavor, while also serving as the liquid portion of the ingredients. 

You'll also add a variety of mushrooms depending on what's available and in season where you live. Parmesan cheese (or Nutritional Yeast), wine, and a rich broth give the risotto a deep, satisfying savory note.

Seasonal vegetables are often added to the dish, such as mushrooms in autumn and Spring vegetables, such as asparagus and peas! Use any vegetables you have on hand or opt for delicious wild mushrooms from your local grocery store.

• Rice is the foundation of risotto. Choose a high-starch, short-grain white rice.

• Olive oil and ghee are both used to help sauté both the rice and the aromatics.

• Liquid ingredients include vegetable broth and white wine. Pinot grigio works well in this risotto recipe, and Sauvignon Blanc is also popular, but any crisp white works.

• Aromatics include shallots and fresh thyme. Onion, garlic, and parsley are popular inclusions, too.

• Mushrooms give the risotto body and flavor. Choose a wide variety of mushrooms, whether domestic or wild, for the best flavor.

• Parmesan cheese added at the very end of cooking helps bring the dish together, giving it a delicious savory note. To make this recipe Vegan friendly and a bit healthier, opt for Nutritional Yeast instead! You will still get the delicious creamy, nutty tones of a good Parmesan cheese, we promise!

Choosing Wild Mushrooms

The key to any good mushroom recipe is variety. Each mushroom, both domestic and wild, has a slightly unique flavor and using different kinds of mushrooms is what can make this risotto recipe truly stand out.

You can often find wild mushrooms sold at farmer's markets, gourmet grocers, and natural foods shops. 

In addition, many varieties formerly considered wild such as oyster and lion's mane, are now cultivated by growers. You may be able to find these fresh mushrooms at well-stocked grocery stores.

• Pine Mushrooms are available in the fall and have a meaty texture and complex flavor reminiscent of cinnamon and pine.

• Chicken of the woods is a bright yellow-colored mushroom with a savory flavor and a faint note of lemon.

• Chanterelles have a bright flavor with notes of citrus and apricots. 

• Porcini mushrooms are members of the bolete family, and they're particularly prized for their rich flavor and savory texture. Porcini are often available dried.

• Morels are a variety of springtime mushroom with an earthy, nutty flavor. They're also widely available dried.

• Oyster mushrooms are delicious in this wild mushroom risotto recipe. Oyster mushrooms are both wild and domesticated.

• Shiitake mushrooms have a woodsy flavor and are widely available both in fresh and dried forms.

• Hen of the Woods is a mushroom that tastes earthy with notes of black pepper. It is available both foraged and domesticated.

Cooking Tips

While it can seem complicated or time-consuming, making risotto is actually quite easy. It's a simple, one-pan dish. And, as long as you can pour and stir, you can make mushroom risotto.

• Sauté the mushrooms first, and then set them in a dish on the counter to re-incorporate into the risotto. This will give them better flavor and keep their texture from getting too soggy with prolonged cooking.

• Use the right rice. Starchy rice is essential for a creamy risotto with an al dente, or firm, texture. Arborio, Carnaroli (my personal favorite), and Vialone Nano are your best choices.

• Sauté the rice in olive oil and ghee (butter alternative) until the tips of the grains turn translucent. It adds flavor and improves texture of the risotto.

• Keep the broth hot so that it's easy to incorporate into the rice and doesn't cool off the pan.

• Add the broth slowly, about ½ cup at a time. Slowly stirring the broth into the rice allows the rice to absorb liquid and release starch, making for a super creamy wild mushroom risotto.

• Return the sautéed mushrooms to the pan toward the end of cooking, so they'll better retain their shape, texture, and flavor.

What to Serve With Wild Mushroom Risotto

Easy Roast Chicken is a great partner for wild mushroom risotto. While the chicken roasts in the oven, you can stir the risotto.

A simple salad of leafy greens dressed with lemon and Nutritional Yeast works well on the side, too.

Grilled salmon or other fish is a nice partner for risotto, too. Especially if you season the fish simply with salt, lemon, and black pepper.

Wild Mushroom Risotto Recipe

This wild mushroom risotto recipe is like comfort in a bowl. Savory mushrooms, bright notes of fresh thyme, and good wine come together in a single bowl.

• Prep Time10 mins

• Cook Time35 mins

• Total Time45 mins

Ingredients

• 7 cups vegetable broth

• ¼ cup butter (or Ghee, butter alternative)

• 1 pound wild mushrooms (sliced thin)

• ¼ cup extra virgin olive oil

• 2 medium shallots (finely chopped)

• 1 tablespoon fresh thyme leaves

• 1 ½ cups Carnaroli rice (or similar risotto rice)

• 1 cup white wine (or vinegar)

• ¼ cup grated parmesan cheese (or Nutritional Yeast)

Instructions

Heat the broth.

1. Pour the chicken broth into a small saucepan, and warm it over medium-low heat. Keep it warm while you prepare the risotto.

Sauté the mushrooms.

1. Warm the butter in a braising dish or wide skillet over medium heat until it melts and turns frothy. Then, working in batches, add the mushrooms to the pan and sauté until tender and fragrant. 

2. Remove the mushrooms from the pan with a slotted spoon, and transfer them to a medium bowl. Set the bowl aside while you prepare the risotto.

Make the risotto.

1. Pour the olive oil into the braising dish, and add the shallots and thyme. Fry the shallots until fragrant and softened - about 4 minutes. Stir in the rice, and continue frying in the hot oil until the edges of the rice turn translucent - 3 to 4 minutes further.

2. Deglaze the pan by pouring in the wine, and then scraping any stuck bits with your spoon. Once the wine has evaporated, stir in ½ cup warm chicken broth. Stirring continuously, continue adding broth to the pan a little at a time as it's absorbed by the rice.

3. When about a ½ cup of chicken broth remains and the rice is tender and creamy, spoon the sautéed mushrooms back into the pan. Stir in the remaining broth, and then turn off the pan. Stir in the parmesan, and then adjust seasoning with salt.

4. Serve warm with additional parmesan cheese, if desired. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.