Loading Search Bar...
30 mins
Wild Mushroom Risotto Recipe

Wild Mushroom Risotto

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians

Recipe by  

Wild Mushroom Risotto is soooooo good, you just keep making it and making it. This particular recipe came direct from a "limited" conversation with the chef at the Hotel Doge at Alba Adriatica in North-East Italy (I don't speak Italian and he didn't speak English or French!). Bearing in mind that they were feeding about 200 people at each meal, you'll realise that I had to "scale down" the ingredients just a little!! But the end result is a tasty, succulent risotto that will make you keep going back for more.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Wild Mushroom Risotto

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4 tablespoons
olive oil
12 oz
risotto rice
dry white wine
4 fl oz
chicken stock
14 oz
wild mushrooms
2 tablespoons
chopped fresh herbs
truffle oil
1 oz
Parmesan cheese


How to Cook Wild Mushroom Risotto

  1. Peel and slice the ½ onion. Heat half the oil in a heavy-based pan over a medium-low heat and lightly sweat the onion for about 5 minutes, but don't let it colour. Add the rice and a 'heavy-handed splash' of white wine. Pour in enough of the stock to just cover the rice and increase the heat. As the stock comes to a low boil, keep working the risotto. This allows it to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.
  2. Rinse and roughly chop the mushrooms (not too small). Heat the remaining oil in a separate pan and add the mushrooms. Cook gently for 5-8 minutes (keep adding the stock and stirring the risotto in the meantime!). Chop some fresh herbs (thyme, rosemary, parsley or chives - but not basil) and add these to the mushrooms. Add some truffle oil (optional) but check the taste since it adds a more intense flavour to the risotto.
  3. Stir the mushrooms into the risotto and serve with some grated or thinly sliced parmesan (and a sprig of fresh thyme if you have it). Eat hot.

If you want to stay fully focussed on stirring (working) the risotto, you can prepare your mushrooms first and just keep them warm in the meanwhile.
GRAHAM'S WINE RECOMMENDATION: GrahamThe best match for this fabulous mushroom risotto is a Barbera d'Asti Superiore (at least 5 years old). Fruity Italian reds work well with mushroom risotto (Dolcetto is another example). They have great intensity and character but also enough bottle age to mellow well. It's a useful wine that would comfortably take you right through a whole Italian meal.
Print Kitchen-Friendly View

Reviews of Wild Mushroom Risotto

Rating 5 out of 5 - Many cooks will make this recipe again January 28 2014
Restaurant quality for sure. I followed this recipe exactly and it was absolutely delicious!! Will make at my next dinner party. Very elegant and I've eaten a lot of risotto at restaurants. Beats them all. I used cremini, shiitake, oyster mushrooms which they have at my local store. My husband thinks this is spectacular, and he's right.
(1 review)
Rating 4 out of 5 - Many cooks will make this recipe again February 15 2013
Since my 'grown up' children just refuse to eat mushrooms, I take great pleasure in making this dish when they're in the house! Cutting the mushrooms slowly while they saunter about the kitchen, and stirring the risotto for as long as it takes! I've made this around 5 times now - and it keeps getting better each time. Almost can do it without looking! My 'kids' don't know what they're missing!
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

19 Easy Pies
19 Easy Pies

Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.

155 One-Bowl Dinners
155 One-Bowl Dinners

One Bowl Dinners simply means that you get to cook (and present) your food all from one dish. We have so many easy "one-bowlers" for you.

44 Poultry & Game Birds
44 Poultry & Game Birds

Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.

Other Rice Recipes

Maki Sushi
Maki Sushi

Maki Sushi is a generic term used to describe any type of rolled sushi. These consist of a layer of sushi rice filled with a variety of ingredients.

Steamed Rice
Steamed Rice

Rice is becoming a very important purchase in many homes since it is increasingly being used in place of potatoes and sweet potatoes.

Jeera Pulao (Cumin Rice)
Jeera Pulao (Cumin Rice)

Unlike most Indian recipes, Jeera Pulao (Cumin Rice) has few ingredients and is also quick to make. This dish scores high on the 'fragrance' scale!


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.