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Wild Mushroom Risotto

Ready in 30 mins

Recipe by Graham 

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

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Currently displaying quantities in US Imperial Measurements

To serve 4:

½ onion
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.
GRAHAM'S HOT TIP:
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:
The 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.