An elegant dinner couldn’t be simpler than a creamy wild mushroom risotto. Chanterelles, buttons, and cremini mushrooms give off different textures and meatiness to this meal. The addition of mushroom stock to this vegetarian risotto helps incorporate the flavor of mushrooms into every bite.
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Wild Mushroom Risotto

An elegant dinner couldn’t be simpler than a creamy wild mushroom risotto. Chanterelles, buttons, and cremini mushrooms give off different textures and meatiness to this meal. The addition of mushroom stock to this vegetarian risotto helps incorporate the flavor of mushrooms into every bite.

Course Main Dish
Cuisine Italian
Keyword chantrelle mushroom recipe, cooking mushrooms, wild mushroom risotto
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 162 kcal
Author ijustmakesandwiches

Ingredients

Risotto

  • 1 shallot minced
  • 4-5 cups mushroom stock
  • ½ cup Arborio rice
  • ¼ cup parmesan cheese grated
  • 2 tablespoons parsley minced

Sautéed Mushrooms

  • 6 ounces cremini mushrooms sliced
  • 6 ounces button mushrooms sliced
  • 8 ounces chanterelle mushrooms cleaned and woody stems removed
  • ¼ ounce fresh thyme sprigs

Mushroom Stock

  • Stems from cremini and button mushrooms
  • 6 cups water
  • 2 bay leaves
  • 1 tsp peppercorns
  • Skins from 1 shallot

Instructions

  1. In a large stainless-steel skillet, bring olive oil to temperature over medium high heat. Saute shallots until translucent, then add the rice grains. Toast the grains of rice for 2 minutes and add the first ladle of stock to the pan. Stir until the bubbling calms down.
  2. As the rice absorbs the stock, add more a ladle at a time, continuing to stir. The liquid will eventually become milky in color, evidence that the starch from the rice is releasing. Continue this process until all liquid has been absorbed, about 40 minutes.
  3. Add cheese, parsley and sautéed mushrooms to risotto and stir to combine. Serve immediately.

Sautéed Mushrooms

  1. Heat a large pan over medium high heat and cover the bottom of the pan with olive oil. Working in batches, add sliced mushrooms, creating a single layer on the bottom of the pan. Add sprig of thyme to the mushrooms. Allow the mushrooms to sear and caramelize on one side, about 3-4 minutes, before stirring. Once mushrooms are fully cooked, season with salt and pepper and remove to a paper-lined plate.
  2. Continue process until all mushrooms are cooked.

Mushroom stock

  1. Place ingredients in a medium sized sauce pot and cover with water. Turn the heat on to medium-low and allow the ingredients to steep for a few hours. Add water as necessary when you see the water begin to evaporate.
  2. Once the stock has turned a medium brown, turn off heat and steep for an additional 30 minutes. Strain stock into a 2 quart container and store in the fridge.

Recipe Notes

Feel free to use any combination of mushrooms in this recipe if you don't like the ones I've used.

Nutrition Facts
Wild Mushroom Risotto
Amount Per Serving (1 cup)
Calories 162 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 131mg 5%
Potassium 678mg 19%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Sugars 2g
Protein 7g 14%
Vitamin A 4.3%
Vitamin C 4.9%
Calcium 10.9%
Iron 20.9%
* Percent Daily Values are based on a 2000 calorie diet.