Wild Mushroom Risotto
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Wild mushroom risotto is sexy — it combines the comforting, creamy texture of risotto with the downright earthy umami of mushrooms. This recipe leans into both: A mixture of fresh mushrooms for varied texture and flavor, and a quick homemade broth built from the trimmings that makes the base deeply savory before the rice even starts cooking.
Recipes that call for an entire stick of butter or a pour of heavy cream in risotto are missing the point. The creaminess is already there — it comes from the starch in short-grain rice releasing gradually as it absorbs hot broth. Parmesan cheese as a finish is all it needs.
Karen’s ingredient notes
- Mixed wild mushrooms: The goal is contrast — a mixture is what gives this risotto its character: shiitake brings thick, meaty caps with a distinct smokiness; cremini are reliably firm and mild; oyster and beech mushrooms add delicate texture and tender edible stems; portobellos are thick and dense and are easy to find at most grocery stores. Use at least three varieties — fewer than that and you’re making a single-mushroom risotto, not a wild one.
- Arborio rice: Short-grain Arborio is the standard choice for risotto, and for good reason — its high starch content releases gradually as it absorbs hot broth, which is what creates the creamy texture without any added cream. Carnaroli is a closely related variety that produces nearly identical results, but Arborio is what you’ll find at most grocery stores, so that’s what this recipe calls for.
- Broth: Fortifying store-bought chicken or vegetable broth with mushroom stems, shallot, garlic, and a Parmesan rind concentrates the same flavors already in the risotto — the broth becomes another layer rather than a neutral base. I’ve used boxed broth and it works fine as the starting point, because it’s the trimmings that transform it. If you want to go one step further, stir in a tablespoon of porcini powder for concentrated earthiness that deepens the flavor even more.
Visual recipe steps
Slice the mushrooms and reserve the stems — they go straight into the broth. Simmer chicken or vegetable broth with mushroom stems, shallot, garlic, and a Parmesan rind. Porcini powder is optional but adds a layer of concentrated earthiness. Strain the rich broth and keep it warm.
1. Toast the Arborio rice with olive oil and softened shallots until the grains start to crackle, then add a splash of white wine and stir until absorbed. 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. Sauté the mushrooms separately in a hot pan so they sear rather than steam. Good caramelization means more flavor in the finished risotto. 
5. When the rice has swelled and tastes al dente, stir in the cooked mushrooms, along with chopped parsley and grated Parmesan cheese.
What to serve with mushroom risotto
I like to serve a simple green vegetable with it — tender green broccolini or these roasted green beans are both easy, and quick to make while the risotto cooks.
Wild Mushroom Risotto
Wild mushroom risotto is sexy — deeply earthy, creamy without any heavy cream, and built on a homemade broth that concentrates every bit of mushroom flavor before the rice even goes in. Pan-seared mushrooms folded in at the finish add meaty texture and caramelized depth to every bite.
Equipment
Ingredients
- 1 pound assorted wild mushrooms, such as a mixture of cremini, oyster, portobello, clamshell, trumpet, or hen-of-the-woods
- 1 large shallot or medium 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
- ¼ cup dry white wine
- 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 1 large shallot or medium 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. Optional: 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. Pour in ¼ cup dry white wine. Allow it to bubble and reduce until it's almost completely evaporated.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.
- Dried porcini mushrooms add 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.