Wild Mushroom Risotto

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There was a moment, back in my culinary school days, when I made risotto on a weekly basis. For some really sad reason it doesn’t happen as often – but I’m bringing it back this week with a Wild Mushroom Risotto!

Wild Mushroom Risotto from www.whatsgabycooking.com (@whatsgabycookin)

Risotto is the quintessential date night in food – which makes perfect sense as Valentine’s day is right around the corner and you can bet your bottom dollar that I’m not braving the restaurant scene that evening. It’s all about dinner at home – wild mushroom risotto, a really simple salad and perhaps THIS chocolate situation for dessert. Sounds just about perfect right?

Risotto seems way more complicated than it actually is – it really just requires a few minutes of constant attention and the result will be this creamy delicious meal in a bowl that you can savor and enjoy! Get ready, your risotto world is about to be rocked.

Wild Mushroom Risotto

5 from 2 votes
Course Dinner
Cuisine Italian

Ingredients
  

  • 1 pound wild mushrooms torn or sliced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 shallots diced
  • 4 cloves garlic minced
  • 1 cup Arborio Rice
  • 1/2 cup dry White Wine
  • 2 1/2 cups Chicken Stock
  • 1/2 cup Parmesan Cheese
  • 1/3 cup mascarpone Cheese
  • chives to garnish
  • lemon wedges
  • kosher salt and white pepper to taste

Instructions
 

  • In a large skillet over medium high heat, melt the butter. Add the sliced mushrooms and sauté for 7-9 minutes until they are soft and starting to caramelize. Season with salt and transfer to a clean plate.
  • In the same skillet heat the olive oil over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds.
  • Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
  • Once the rice is just tender, add the Parmesan and mascarpone cheese and combine. Add the previously sautéed mushrooms and carefully combine into the risotto. Remove from heat and season with salt and pepper. Garnish with chives and a squeeze or two of lemon juice and serve.

Photography by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

47 Comments

  1. This might convince me to try and like mushrooms–it looks so luscious! PS I would LOVE to hear more about your culinary school days! Is that something you’d ever write about?

  2. I love the simplicity, it really allows the mushrooms to stay front and center in the dish. Beautiful texture and I’m sure the aroma is just sensational!

  3. This looks incredible and decadent! It reminds me of my Valentine’s Day dinner idea: wild mushroom pappardelle with cream, on my blog today!

  4. Made it tonight to go with veal and stir-fried baby spinach with toasted pine nuts and dried cranberries. Alas, did not have the marscapone cheese. It was delicious as it was and received three thumbs up. Will do again, with the marscapone cheese.

  5. I made this last night for a meatless Mon meal and it was so delicious. I had leftovers for lunch today! I can’t wait to try your lemon risotto next week!

  6. Made this today for ❤ day with herb crusted salmon, what a lovely meal and delicious recipes!! My first time making risotto, and was quite pleased !!
    Thank you !!!

  7. What kind of mushroom is pictured here? Not sure what a “wild mushroom” is and am hoping to cook this tomorrow!

  8. Absolutely Amazing! I will never make risotto without Mascarpone again. A big hit with the family.
    I also made your mashed potatoes with Mascarpone for Thanksgiving, delicious.

  9. Hi Gabby! I love all of your recipes thank you so much! What can be done with leftovers of this as I would be the only person loving it….?

  10. I don’t think I have ever made risotto before but your recipe was so easy. I found dry wild mushrooms and used two other kind of mushrooms and it was delicious. I would probably cook it a little longer next time as it was just a little under-cooked. I will make it again soon. Thanks for a great recipe.
    Susan

  11. 5 stars
    Gaby,
    I made your Wild Rice Risotto today……I didn’t have any dry white wine…so used a dry red wine did not have mascarpone cheese so used Temptee whipped cream cheese….grow my own chives, so had that…..had lots of shiitake and other mushrooms, used them…………also added some cut up cooked chicken. Voila! I have dinner…..and must say, it turned out great! Very yum!, thank you for another great recipe!
    Congratulations to you and Thomas on your pregnancy! Very happy for you! ❤️

  12. I’ve never made risotto rice so that’s what I’m going to do before the end of the year try that recipe it sounds delicious and I’ve always wanted to do that happy New Year I’m looking forward to trying this out thanks Gaby

  13. Hi Gaby!
    I want to make this for a dinner party. A couple Q’s! 1) Should I double this recipe if we have 12 people and this is not the main dish? 2) If I make this ahead, should I avoid adding all the chicken stock until I’m ready to serve?

    1. 1: yes double it
      2: correct – add most of the stock and finish with about the last cup of stock right before you serve it

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