Wild Mushroom Risotto
4.8
(77)
Active Time
1 hour
Total Time
1 hour
If you can get your hands on fresh wild mushrooms—and these days, it’s not hard—this wild mushroom risotto is the best way to show them off. Calling them “wild” is a bit of a misnomer, as hen of the woods mushrooms and shiitakes are commercially grown. Porcini mushrooms and chanterelles are a bit harder to track down (and pricier), because they are still primarily foraged, but you can find them in season at the farmers market or specialty grocery stores. Chanterelle season generally runs between spring and fall, while porcini are available during the autumn.
Risotto has a reputation for being challenging, but making a good one is really just a matter of patience. Browning the mushrooms, sweating the leeks, warming the chicken stock, toasting the rice: All of these steps take a moment, but in doing so, you’re coaxing the most flavor out of each ingredient. Constant stirring creates the signature creamy texture—but don’t overcook the rice. Al dente is the way to go.
You can serve this recipe the traditional Italian way, in small portions before the main course, but no one will hold it against you if you decide to make this the center of your meal. If you’re serving this risotto recipe family-style, consider warming the serving bowl before placing the risotto in it—this will help it maintain its perfect creamy texture, all the way to the plate. Garnish each serving with additional Parmesan cheese if you wish, but it’s not required.
Ingredients
6 servings
Step 1
Bring 7 cups low-sodium chicken broth to a simmer in a medium saucepan, then reduce heat to low and keep warm.
Step 2
Meanwhile, melt 2 Tbsp. unsalted butter in a large heavy skillet over medium-high heat. Arrange one-quarter of 1½ lb. wild mushrooms (such as porcini, hen of the woods, chanterelle, or shiitake), sliced if large, halved or quartered if small, in an even layer in skillet and season with kosher salt. Cook, tossing often, until tender and beginning to brown, about 3 minutes; transfer to a medium bowl. Repeat process with remaining mushrooms, adding another 2 Tbsp. unsalted butter to skillet between batches.
Step 3
Melt remaining 1½ Tbsp. unsalted butter with 1 Tbsp. extra-virgin olive oil in a large heavy saucepan over medium-low heat. Add 1 large leek, white and pale green parts only, finely chopped (about ¾ cup), and season with salt. Cook, stirring often, until soft, about 4 minutes. Add 1¼ cups arborio rice, increase heat to medium, and cook, stirring often, until grains are translucent around the edges, about 3 minutes. Pour in ¼ cup dry vermouth and ¼ cup dry white wine and cook, stirring, until liquid is absorbed, about 1 minute. Add ¾ cup broth; cook, stirring often, until broth is almost completely absorbed, about 1 minute. Continue to add broth ¾-cupful at a time, stirring to incorporate and cooking until each addition is almost completely absorbed before adding more. Cook, stirring often, until rice is halfway cooked, 8–10 minutes. Stir mushrooms into risotto. Continue adding broth ¾-cupful at a time, stirring to incorporate and cooking until each addition is almost completely absorbed before adding more. Cook, stirring often, until rice is tender but still firm to the bite and risotto is creamy, 8–10 minutes. Stir in ¼ cup finely grated Parmesan (if using).
Step 4
Divide risotto among bowls; top with more Parmesan if desired.
Leave a Review
Reviews (77)
Back to TopAdd mushrooms at the end, not in the middle or they will get too soft.
Anonymous
Durham, NC
2/4/2023
I made it twice in two weeks - loved it I agree with adding some garlic and thyme Using Pacific organic mushroom broth as a sub for some chicken broth and soaking dry porcini in the wine before adding really bumps up the flavor! Great with grilled steaks and chops
Bob D
Tampa
12/9/2022
First class—delicious as is, plenty of room for modifications. I used a mixture of chestnut, beech, and lion’s mane shrooms, which produced a tantalizing texture variety.
Ninjadoc
Branford, CT
10/16/2022
This recipe is absolutely delicious!! I wish I could leave a photo! I will definitely be making this again!
JazzieRenee
Chicago
2/24/2021
Really enjoyed this dish. Subbed dry sherry for vermouth. Added one small shallot, fresh herbs and garlic as per reviews. Used a combination of exotic mushrooms plus dry porcini shrooms and soaking juices. Yum! Spectacular. So much depth in flavor!
elisabeth3204
Jupiter Florida
1/18/2021
This was delicious. I made some slight modifications, including adding garlic and using shallots rather than leeks. I used a slight bit more white wine, and added some fresh thyme along with the mushrooms. Creamy, comforting, filling and delicious!
wbouck
San Francisco
1/24/2020
Fabulous dish! I made this dish about a month ago for the first time -- and for company. (In retrospect, a risky move.) I was thrilled with how it turned out. My niece described it as a bowl of "creamy deliciousness"! Will make it again...and again...and again.
responseshop
Corrales, New Mexico
1/18/2020
I’ve never felt compelled to bother doing this but I will say it’s one of the best things I’ve cooked for a while. Didn’t use all the broth but used inititive, nice combo of mushrooms, added a bit of garlic with leeks and a bit of thyme and sage. Wife was all over it. Will make again for sure
Nickc83
Cheshunt, England
3/23/2019
Great, I have made this several times. Everyone loves it!
Anonymous
Delaware
6/20/2017
I made this tonight- first time- and didn't alter recipe. My family loved it but we all thought it was a bit salty. Next time I won't add any salt to the mushrooms, will sub shallot for leek and add some herbs as suggested. I also did not use all the broth (6 cups max). Thanks!
westminstercook
1/8/2017
Fantastic recipe. I just added a little onion and garlic which work well with the leek and mushrooms.
Anonymous
Melbourne
10/7/2016
Fabulous flavor! Definitely make again.
loristdenis
6/22/2016
Only change I would make is to increase the leeks and parmesan cheese and I love garlic so next time I would add that and or shallots. When using shallots I probably would eliminate the leeks.
kjgm52
Rochester, NY
5/13/2016
Made very close to recipe. Used crimini mushrooms and worked well. Also used Madera instead of vermouth which gave a nice taste. Will certainly make again with other types of mushrooms next time.
tuscanblu
VAcaville, CA
2/25/2016
I was able to get my hands on a beautiful, large Hen-of-the-Woods mushroom which I used to make this risotto. Delish! Like others, I didn't quite need all the broth, but I did use most of it. I like butter, so I probably used a bit more than it called for. If I were serving it alone, I would definitely add fresh herbs, but I used it as a beautiful, luxurious side dish to Julia Child's pot roast. A-mazing. BTW, Pinot is supposed to be good with wild mushrooms, but we had a Cab that was quite good and not overpowering.
mary_brown
Ann Arbor, MI
10/4/2015
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