Wild Mushroom Risotto Recipes

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Wild Mushroom Risotto image

Wild-mushroom risotto has a delicate taste when made with fresh mushrooms, and a rich, wintry flavor if you combine fresh and dried.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 ounce dried wild mushrooms, such as porcini
9 ounces assorted fresh wild mushrooms
7 tablespoons olive oil
1/2 cup finely chopped shallots
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
4 to 6 tablespoons unsalted butter
1/2 cup grated Parmesan cheese, plus more for grating or shaving
Salt and freshly ground black pepper


  • Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.
  • Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
  • Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
  • Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.
  • Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.


Wild Mushroom Risotto image

Provided by Lori De Mori

Categories     Mushroom     Appetizer     Quick & Easy     High Fiber     Parmesan     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 10

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)


  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  • Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.


Wild Mushroom Risotto image

For the rice, visit your local Italian market and purchase a high quality Italian short grain rice called Arborio, which comes in three varieties: Vialone, Carnaroli, and Baldo; each one has slightly different cooking times, texture, and grain size. The high starch content creates the creamy texture. The better the quality of rice and mushrooms, the more expensive it will be, but the end result will be worth it! Recipe from As Fresh as it Gets, courtesy of Arsenal Pulp Press.

Provided by Food Network Canada

Categories     Main,mushrooms,rice and grain

Number Of Ingredients 9

4 to 6 cups chicken stock
1 cup wild mushrooms, cleaned and sliced
3 Tbsp olive oil
½ cup onion, finely chopped
1 clove garlic, minced
2 cup Arborio rice
1 cup white wine
2 Tbsp butter
½ cup Parmesan cheese, grated salt and freshly ground pepper to taste


  • In a medium pot on medium heat, bring stock to a simmer.
  • In a frying pan on medium-high heat, sauté the mushrooms in oil until tender and then set aside.
  • In the same frying pan on medium-high heat sauté the onions and garlic, stirring constantly until onions are translucent.
  • Reduce heat to medium, add the rice and cook for about 2 minutes. (You don't want to brown the rice, just coat it with the oil.)
  • Add the wine and stir until it is absorbed, then pour in the simmering stock 1/2 cup at a time, stirring constantly until the stock is absorbed. (This step will take about 20 minutes, and the rice will be tender but firm to the bite.)
  • Once the rice is almost ready, stir in the butter and Parmesan cheese. Just before serving, add the sautéed mushrooms. (Adding the mushrooms in the last stage prevents the risotto from turning grayish in color.) Season with salt and pepper. Top with more Parmesan if desire.


Wild Mushroom Risotto image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil
2 cloves garlic, smashed with heel your hand
1 1/2 pounds assorted fresh mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
Kosher salt
1 cup dried porcini mushrooms, soaking in 3 cups hot water
1 medium or 2 small onions, cut into 1/4-inch dice (about 1 1/2 cups)
2 cups Carnaroli or Arborio rice
2 cups dry white wine
6 to 7 cups hot chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano
1/2 cup chopped chives


  • Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
  • Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
  • Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
  • During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.


Ina Garten Wild Mushroom Risotto image

This is the first risotto I ever made and it is wonderful. I would be happy to pay for it in a restaurant or serve it to company but only if I wanted them to come back. It is one or the best things I have ever made.

Provided by Dixie from Kansas

Categories     One Dish Meal

Time 45m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 12

1 ounce dried morel (I used Shiitake)
8 ounces fresh porcini mushrooms or 8 ounces cremini mushrooms
4 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 ounces pancetta, diced
1/2 cup shallots, chopped or 3 shallots
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron thread
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2/3 cup parmesan cheese, freshly grated plus extra for serving


  • Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes.
  • Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups.
  • Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
  • Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
  • In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes.
  • Add the morels and porcini and saute for another 5 minutes.
  • Add the rice and stir to coat the grains with butter.
  • Add the wine and cook for 2 minutes.
  • Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.
  • Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

Nutrition Facts : Calories 421.5, Fat 17, SaturatedFat 9.8, Cholesterol 45.1, Sodium 793.1, Carbohydrate 49.9, Fiber 1.9, Sugar 3.6, Protein 13.3


Risotto With Dried Wild Mushrooms image

A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!

Provided by Jan in Lanark

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup dried mushroom
4 cups vegetable stock or 4 cups mushroom stock
2 tablespoons olive oil
1 onion, minced
2 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
2 tablespoons chopped green onions
1/2 cup heavy cream (35%)
3 tablespoons freshly grated parmesan cheese
salt & freshly ground black pepper


  • Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
  • Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
  • Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
  • Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
  • Add the green onions, cheese and cream. season to taste with salt and pepper.

Nutrition Facts : Calories 575.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 44.1, Sodium 72.8, Carbohydrate 84.4, Fiber 3.3, Sugar 1.6, Protein 9


Wild Mushroom Risotto image

Provided by Anthony Bourdain

Categories     Mushroom     Rice     Side     Sauté     Parmesan     Fall     Shallot     Simmer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 side-dish servings

Number Of Ingredients 9

6 1/2 cups chicken stock , or 5 cups low-sodium chicken broth (40 fl oz) and 1 1/2 cups water
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
1/4 lb fresh wild mushrooms such as porcini, chanterelles, or hedgehogs, trimmed and chopped
1/3 cup finely chopped shallots (about 2)
1 1/2 cups Arborio rice* (10 oz)
1/2 to 1 teaspoon white truffle oil* (optional)
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1 teaspoon chopped fresh chives


  • Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
  • Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
  • Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
  • Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
  • Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
  • *Available at specialty foods shops and cooking.com.


Orzo Risotto with Wild Mushrooms image

While the Saudi Arabian rice dish known as saleeg may resemble Italian risotto, it's set apart by the addition of milk, which gives it a rich, creamy texture. Martha's interpretation pairs orzo with dried and fresh mushrooms, fava beans, lots of herbs and spices, and soft-poached eggs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 18

1 ounce mixed dried mushrooms
2 cups homemade or store-bought low-sodium vegetable stock
2 cups whole milk
5 cardamom pods, crushed
4 tablespoons unsalted butter
8 ounces mixed wild mushrooms, such as chanterelles, cremini, shiitake, or oyster, cleaned and roughly chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 medium shallot, minced
1 medium leek, white and light-green parts only, cut into 1-inch pieces
1 teaspoon ground coriander
Pinch of red-pepper flakes
1 1/2 cups dried orzo
1 cup cooked fava beans
1/2 cup roughly chopped fresh curly parsley
1/4 cup chopped fresh dill
Zest and juice of 1/2 lemon
6 soft-poached eggs, for serving


  • Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
  • Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
  • Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
  • Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
  • Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.


Risotto With Wild Mushrooms image

Provided by Linda Wells

Categories     dinner, main course

Time 20m

Yield 4 - 6 servings

Number Of Ingredients 13

3/4 pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used
2 tablespoons butter
1/3 cup finely chopped onions
1 pound arborio rice, available in specialty food shops, about 2 2/3 cups
1/2 cup dry white wine
4 cups simmering fresh or canned chicken broth
5 tablespoons olive oil
1 clove garlic, peeled and crushed
2 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 teaspoons finely chopped parsley
Freshly grated Parmesan cheese


  • Cut the mushrooms into one-inch pieces. There should be about four cups.
  • Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
  • Add the four cups of simmering broth and cook over moderately high heat.
  • Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
  • When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams


Baked Wild Mushroom Risotto image

This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 8

Number Of Ingredients 15

¼ cup olive oil
1 leek, thinly sliced
1 small yellow onion, diced
Salt to taste
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 ½ cups Arborio rice
½ cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and ground black pepper, to taste
1 ounce finely grated Parmesan cheese
4 sage leaves, finely chopped
Reynolds Wrap® Aluminum Foil


  • Preheat oven to 350 degrees F.
  • Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
  • Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
  • Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 45.1 g, Cholesterol 3.1 mg, Fat 8.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 455.1 mg, Sugar 4.4 g

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2014-04-23 Instructions. Preheat the oven to 400 degrees. In a heavy bottomed pot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the saffron and cook, stirring, for 1 minute.
From italianchef.com

Cook for 2 minutes until the ingredients are soft and the onion are translucent. Stir in the white wine and cook till nearly evaporated. Add in the Arborio rice and stir. Turn down the flame to medium heat, add the 6 oz. hot flavored stock. Stir the rice mixture and do not add in any more stock until the previous stock has totally evaporated.
From venturafoods.com

Instructions. Heat the vegan butter in a medium saucepan. Add the onion and sauté for about 2-3 minutes over low heat. Add the garlic, mushrooms, Azorean Açafroa, and wild mushrooms and rice. Sauté for 3 minutes, and then add the white wine. Simmer for 3 …
From piquantpost.com

2021-09-30 Melt half the butter in a large, shallow saucepan, add the onion and sweat over a low heat until completely soft but not coloured, at least 10 minutes. Meanwhile, grate the Parmesan and set aside. Add 15–20g dried wild mushrooms to the stock, bring to a simmer, then remove from the heat and leave to infuse for 10–15 minutes. Strain the ...
From leiths.com

2021-06-16 Delicious wild mushrooms risotto recipe Ingredients. 250 grams rice; 50 grams wild mushrooms dehydrated or fresh; 1 shallot onion diced; 2-4 cloves of garlic finely minced; 1 liter vegetable stock; 50 grams butter (check my butter storage guide) 40 gram cheese ( mozzarella, ricotta, pecorino, parmigiana Reggiano) parsley ; salt and pepper; Directions. To …
From kitchenultimate.com

Pressure Cooker Risotto in 7 minutes! ⋆ hip pressure cooking tip www.hippressurecooking.com. Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated. Add the broth (or broth and veggie mixture), mix and close the top immediately.
From therecipes.info

Cook for 7 minutes over a high heat. Drain the rice, reserving the liquor in a saucepan. Heat the remaining butter in a frying pan and sauté the trumpet …
From bbc.co.uk

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