Porcini-Infused Wild Mushroom Risotto
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This is my version of mushroom risotto, a dish that will make you wonder why you ever settled for anything less! Two things make this recipe stand apart: A rich, homemade mushroom broth and a “secret” ingredient that takes the umami into overdrive. Stir in a mix of garlicky sautéed wild mushrooms, and you end up with a creamy risotto that’s deeply savory and straight-up chef-worthy.
I think it’s fair to call this risotto with wild mushrooms a “gourmet” dish, although I cringe at that word. With this recipe, I set out to create an Italian-style mushroom risotto that focuses on simple ingredients. If you’ve cooked any in my collection of risotto recipes, you can expect the flavor is dialed all the way up.
Before we go any further, I have to say I (politely) disagree with recipes I’ve seen that call for an entire stick of butter and/or cream in risotto. The Italian chefs I know would say, “No, no, no! You’re not making Alfredo sauce, you’re making risotto!!” The creaminess in risotto comes from the starchy short-grained rice, the gradual addition of hot broth, and a final swirl of good Parmigiano cheese — pretty much all you need for the perfect creamy texture, no heavy cream required.
Karen’s ingredient notes
- Arborio rice: This is a necessity. A type of medium-grain rice that originates from the Po Valley in Italy, its rounded grains are rich in a type of starch (amylopectin) that releases and emulsifies with the broth during cooking. This is why the best risottos have an irresistibly creamy texture. If you want to go all-out, look for varieties that are closely related to Arborio, like carnaroli rice and vialone nano, which make truly restaurant-level risotto.
- Mixed wild mushrooms: I’m not asking you to go foraging for wild mushrooms (unless that’s you’re thing!). Most grocery stores and many farmer’s markets will have different varieties of “wild” mushrooms (that are actually cultivated). Go for a mixture of textures. I tested this recipe using a basic mixture of everyday fresh mushrooms, including cremini, oyster, beech (also known as clamshell), matsutake or enoki. If you’re lucky to get your hands on chanterelles and even more elusive fresh porcini, please do use them.
- Porcini powder: Dried porcini mushrooms are what I call the secret ingredient in this recipe. I use them to infuse the broth with a subtle yet game-changing layer of intense, concentrated earthiness to the mushroom broth. It’s an easy way to double down on umami flavor while giving the risotto a rich backbone. You can order porcini powder online, but I find it’s quick and easy to pulse dried porcini at home in a spice grinder.
Visual recipe steps
Prep your mushrooms: Slice the mushrooms, reserving the stems and bits to toss into the broth. Fortified broth is the magic! Simmer chicken or vegetable broth with mushroom stems, shallot, garlic, porcini powder and a Parmesan rind, if you have one. Strain the rich broth and keep it warm.
1. Add Arborio rice into a deep skillet or Dutch oven with olive oil and softened shallots. Stir to coat with the fat, until you can hear the grains start to crackle. 2. Add the mushroom broth in 3/4 cup increments, allowing it to almost fully absorb each time. 3. You want to be able to sweep your spoon over the pan to leave a trail.
4. To avoid overcooking them and diluting the risotto with water, I sauté the mushrooms separately, seasoned with garlic and fresh thyme. Pan-seared wild mushrooms with some caramelization adds to the flavor of the risotto. 
5. When the rice has swelled and tastes al dente, stir in the cooked mushrooms, along with chopped parsley and grated Parmesan cheese.
Porcini-Infused Wild Mushroom Risotto
This is my version of mushroom risotto, a dish that will make you wonder why you ever settled for anything less! It starts with a rich, homemade mushroom broth and a "secret" ingredient that takes the umami into overdrive. Stir in a mix of garlicky sautéed wild mushrooms, and you end up with a creamy risotto that’s deeply savory and straight-up next level.
Ingredients
- 1 pound assorted wild mushrooms, such as a mixture of cremini, oyster, clamshell, trumpet, or hen-of-the-woods
- 1 large shallot, or half a yellow onion
- 3 garlic cloves
- 1 small Parmesan rind, optional
- 3-4 thyme sprigs
- 2 tablespoons dried porcini mushrooms, or 1 tablespoon porcini powder
- 4½ cups chicken broth, or vegetable broth
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 cup Arborio rice
- ¾ cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Brush off any visible dirt from 1 pound assorted wild mushrooms with a towel (don't rinse them – if they become waterlogged, they won't sear properly). Trim off the tough bottom stems. Slice larger mushrooms into bite-size pieces, and the smaller ones in half. You can leave very small caps whole. Save all of the trimmed stems, which will go into the broth.
- Finely chop the shallot or yellow onion — you want ½ cup total — and smash one of the garlic cloves (you don't need to peel it). Peel and grate the remaining 2 garlic cloves.
Make the mushroom broth
- Put the mushroom stems, shallot trimmings, and whole smashed garlic clove in a large saucepan. Add the Parmesan rind if you're using it, and the thyme sprigs. Grind 2 tablespoons dried porcini mushrooms in a spice grinder or small food processor to a fine powder and add to the pot. Pour in 4½ cups chicken broth. Bring to a gentle simmer and cook 15 minutes. Keep your eye on the broth and adjust the heat as needed so it doesn't boil.
- Set a mesh colander lined with a coffee filter or cheesecloth over a bowl or large glass measuring cup (6 cup capacity). Return the strained broth to the saucepan and keep warm. Discard the solids.
Make the mushroom risotto
- Sauté the mushrooms: Place a large skillet or sauté pan (12-inch) over medium-high heat. Note: If you don't have a pan large enough to hold the mushrooms in one layer, cook them in 2 batches. Add 2 tablespoons of the olive oil and heat just until the oil shimmers. Arrange the mushrooms in the pan in one layer. Sprinkle ½ teaspoon of of the kosher salt over them. Sear the mushrooms, without stirring or moving them, for about 2 minutes, until they begin to brown. Add the garlic, 1 tablespoon chopped fresh thyme, and a few grinds of black pepper. Cook the mushrooms another 2-3 minutes, stirring frequently, until the garlic smells delicious and the mushrooms are softened and their liquid is evaporated. Set the pan aside.
- Cook the rice: Heat the remaining 2 tablespoons of the olive oil in a deep skillet (10-12-inches in diameter) or large heavy pot over medium-high heat. Stir in the shallot and a ½ teaspoon of salt. Cook until softened, 2-3 minutes. Add the rice to the pan, stirring to coat the grains in the fat, until you can hear the rice start to sizzle, about 2 minutes, stirring frequently.Ladle in ¾ cup of the warm broth and stir. Cook at a lively simmer, stirring occasionally, until the broth is almost absorbed — a spoon should leave a trail across the bottom of the pan. Continue adding broth, ¾ cup at a time, allowing each addition to simmer and absorb before adding the next. Stir the rice frequently during this process so it doesn't stick to the pan.After you've added about 3 cups of the broth, start to look for signs that the risotto is almost done: The bubbles in the simmering broth will become larger, and the rice will look plump. Taste to be sure it's tender, but with a tiny al dente bite in the center of the kernel. The rice should have enough liquid so that the texture is creamy (you might not use up all the broth). Remove the risotto pan from the heat and stir in ½ cup of the Parmesan cheese.
- Add the sautéed mushrooms and to the rice with 2 tablespoons chopped parsley. Spoon into warm bowls and serve immediately, garnshed with additional Parmesan.
Karen’s Notes and Tips
- Make ahead prep time: The broth and sautéed mushrooms can be cooked 1-2 days ahead. Warm them up as you start to cook the rice.
- The porcini mushroom powder adds a depth of flavor that you’ll notice, but don’t worry if you don’t have any on hand. This risotto has plenty of mushroom flavor without it!
- Warm risotto will continue to absorb liquid, so try to serve it as soon as it’s done. Leftovers will keep 2-3 days refrigerated, but keep in mind it will thicken.
Nutrition per serving
Calories: 466kcal Carbohydrates: 59g Protein: 14g Fat: 20g Sodium: 1327mg Fiber: 6g Sugar: 5g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.