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Irresistible Creamy Wild Mushroom Risotto

Indulge in this Irresistible Creamy Wild Mushroom Risotto, a comforting dish that promises warmth and flavor in every bite.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Italian
Keyword: Comfort Food, creamy risotto, easy recipes, Irresistible Creamy Wild Mushroom Risotto, mushroom dish, Vegetarian
Servings: 4 servings
Calories: 350kcal

Equipment

  • large skillet
  • wooden spoon

Ingredients

For the Risotto

  • 1 cup Arborio Rice Essential for creaminess; don’t substitute if you want that classic texture.
  • 2 cups Wild Mushrooms (shiitake, cremini, porcini) Adds depth and flavor; mixing different varieties creates a complex taste.
  • 4 cups Vegetable or Chicken Broth Enhances flavors; opt for low-sodium to control seasoning.
  • 1/2 cup White Wine Brings brightness to the dish; crucial for deglazing your pan and enriching flavors.
  • 1 medium Onion Creates an aromatic base; be sure to chop finely for even cooking.
  • 2 cloves Garlic Adds a fragrant touch; minced garlic distributes flavor evenly throughout.
  • 1/2 cup Parmesan Cheese Adds richness; freshly grated is best—steer clear of powdered cheese for optimal results.
  • 1 tablespoon Butter Enhances flavor and gives a silky finish.
  • 1 tablespoon Olive Oil Enhances flavor and gives a silky finish.
  • 1/4 cup Fresh Herbs (like Parsley) Brightens the dish; adds a pop of color and freshness.

Optional Add-ins

  • 1 cup Peas Adds color and a sweet crunch.
  • 1 cup Asparagus Chopped and mixed in for texture and fresh flavor.

Instructions

How to Make

  • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add 1 diced onion and 2 minced garlic cloves; cook until everything is translucent and fragrant, about 2-3 minutes.
  • Add 2 cups of sliced wild mushrooms to the skillet. Sauté until they are golden brown and tender, which will take around 5-7 minutes.
  • Stir in 1 cup of Arborio rice. Lightly toast the rice for about 2 minutes until it turns slightly translucent.
  • Pour in ½ cup of dry white wine, letting it simmer until absorbed. Gradually add 4 cups of warm broth, one ladle at a time, stirring frequently until absorbed, which should take about 18-20 minutes.
  • Remove the skillet from heat. Stir in ½ cup of grated Parmesan and 1 tablespoon of butter for richness. Garnish the risotto with freshly chopped parsley.

Notes

For a cheesy finish, add extra Parmesan on top.