Wild Mushroom Risotto with Peas

A white bowl of wild mushroom risotto with pea with a fork resting inside and a glass and decanter of wine in the background.

The secret to the intense mushroom flavor in this wild mushroom risotto recipe? Not only are mushrooms themselves part of the mix, but the risotto is cooked with mushroom-flavored broth. See, in order to use dried porcini mushrooms—or any dried mushrooms, for that matter—you have to reconstitute them by allowing them to sit in hot water for a few minutes, absorbing the water and plumping up. Then the mushrooms are ready to cook with, and you have all this flavorful liquid as a by-product. By all means, take advantage of it. Here, it works as a flavor booster to the chicken stock, but you can also use it as the base of a wonderful soup or sauce.–Giada De Laurentiis

LC Pricey Porcini Note

Though porcini are perhaps the most flavorful of dried mushrooms, they’re also among the most expensive. The richness of this risotto makes it worth every penny you spend, although we suspect the recipe would also be quite lovely with just about any dried mushroom. Care to give this a twirl and let us know in a comment below?

Wild Mushroom Risotto

  • Quick Glance
  • (1)
  • 1 H, 15 M
  • 1 H, 15 M
  • Makes 6 side-dish servings
5/5 - 1 reviews
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Bring the stock to a simmer in a heavy, medium saucepan. Remove from the heat, add the porcini mushrooms, cover, and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop them. Cover the stock and keep warm over very low heat.
Melt the butter in a large, heavy saucepan over medium heat. Add the onions and cook until tender, about 8 minutes. Add the chopped porcini mushrooms, button mushrooms, and garlic, and saute until the mushrooms are tender and the juices evaporate, about 10 minutes.
Stir in the rice, making certain each grain of rice is coated. Add the wine and cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup hot stock and simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Add another cup hot stock and continue to cook. Repeat, stirring often, until all the stock is used and the rice is just barely tender and the mixture is creamy, about 28 minutes.
Stir in the peas, if using, and then mix in the Parmesan. Season with salt and pepper to taste and sprinkle with more Parmesan, if desired.
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Recipe Testers Reviews

The techniques for making this risotto are no different than most other risottos. As usual, it just takes some patience to add and stir the broth in several additions, but it is so worth it! One thing that makes this risotto so tasty and special is that the mushrooms are rehydrated in the broth so that the broth is infused with earthy mushroom flavor. In other mushroom risotto recipes, you would usually use fresh mushrooms and/or dried mushrooms rehydrated in wam water. Giada’s technique definitely incorporates much more flavor. Also, there’s fairly high ratio of mushrooms to rice, which also sets it apart from other mushroom risotto recipes. It was an excellent dish that can be served as a side dish, a main course, or an appetizer.

This is a classic risotto with a rich taste from dried and fresh mushrooms. Soaking the mushrooms only takes a few minutes but adds greatly to the flavor. It may need slightly more stock than called for (1/2 to 1 cup more), and this may take a few minutes longer to absorb. Dry vermouth works well for the wine. The peas provide a cool visual note, but don’t greatly contribute to the flavor. Use plenty of Parmesan.


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  1. I made this risotto last night and was both impressed and delighted with the results. I love all things mushrooms so the sophisticated and complex flavours were exactly what I was looking for. Additionally the risotto was straight-forward and easy to prepare. I used Italian Cèpe dried mushrooms which worked beautifully, I left the fresh mushrooms chunky rather than finely chopped and I enjoyed the addition of the peas. I skipped the Parmesan, but will try it with the leftovers for today’s lunch which I’m already looking forward to. This was a hit and will definitely be added to my risotto repertoire,

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