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

Author: Gaby Dalkin
5 from 3 votes
I love to serve this as a fancy main dish! You can also add a protein on the side to make this feed more.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 people

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
  • ½ cup dry White Wine
  • 2 ½ cups Chicken Stock
  • ½ cup Parmesan Cheese
  • 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 ½ 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.

Notes

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!

Nutrition Information

Calories: 541kcal | Carbohydrates: 53g | Protein: 17g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 480mg | Potassium: 644mg | Fiber: 3g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

44 Comments

  1. 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....?

  2. 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.

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

  4. 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 !!!

  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 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.

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

  8. 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!

  9. 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?

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