Simple Wild Mushroom Risotto

Simple Wild Mushroom Risotto

  • Prep: 20 min
  • Cook Time: 30 min
  • Total: 50 min
  • Serving: 6 Servings

Sautéed wild mushrooms, shallots and garlic give this creamy risotto its rich and flavorful taste. Accompany with an American Pinot Noir or Cabernet Sauvignon.

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  • 3 cups mixed wild mushrooms, thinly sliced
  • 1/4 cup thinly sliced shallots
  • 2 cloves garlic, minced
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 1 cup long-grain rice
  • 1 14-ounce can reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese


  1. Place the butter into a saucepan over medium heat. Once melted, add the mushrooms, shallots, garlic, and pepper and sauté for 2 minutes. Stir in the rice, cook for an additional 2 minutes, stiffing frequently, and then slowly stir in the broth and the water.
  2. Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the rice mixture for 25 minutes.
  3. Add the parsley and cheese to the pan, stir to combine and then cover the pan and let stand for 5 minutes before serving.

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