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A white bowl of wild mushroom risotto with peas with a fork resting inside and a glass and decanter of wine in the background.
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5 / 3 votes

Wild Mushroom Risotto

This wild mushroom risotto from Giada de Laurentiis has intense mushroom flavor, thanks to the addition of both fresh mushrooms and dried porcini, along with plenty of Parmesan cheese.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Mains
Cuisine: Italian
Servings: 6 servings
Calories: 380

Ingredients

  • 6 1/2 cups homemade chicken stock or low-sodium canned chicken broth
  • 1/2 ounce dried porcini mushrooms
  • 4 tablespoons unsalted butter
  • 2 cups finely chopped onions
  • 10 ounces button mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice or medium-grain white rice
  • 2/3 cup dry white wine
  • 1/2 cup frozen peas, thawed (optional)
  • 2/3 cup freshly grated Parmesan cheese, plus more for garnish
  • Salt and freshly ground black pepper
US - Metric

Instructions

  • Bring the stock to a simmer in a heavy, medium saucepan. Remove from the heat, add the porcini mushrooms, cover, and let steep until the mushrooms are tender, about 5 minutes.
  • Using a slotted spoon, remove the mushrooms from the liquid 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 with butter. Add the wine and cook, stirring often, until it's absorbed, about 2 minutes.
  • Add 1 cup hot stock and simmer over medium-low heat, stirring often, until the liquid has been absorbed, about 3 minutes. Add another cup stock and continue to cook, stirring often. Repeat, taking your time and stirring frequently, until you've used about 5 3/4 to 5 cups of the stock and the rice is barely tender and the mixture is creamy, about 28 minutes. If desired, add some or all of the remaining stock to achieve your preferred consistency.
  • Stir in the peas, if using. Mix in the Parmesan and season with salt and pepper to taste. Sprinkle with more Parmesan, if desired.

Notes

  1. Substitutions--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 truthfully? We suspect the recipe would also be quite lovely with just about any dried mushroom.
  2. Storage--The risotto will keep in a sealed container in the fridge for up to 5 days. Reheat by mixing in 1/4 cup hot stock until loosened and heated through.
  3. Dietary--This recipe is suitable for a gluten-free diet. To make it vegetarian, use vegetable broth in place of the chicken stock.

Nutrition

Serving: 1serving | Calories: 380kcal | Carbohydrates: 53g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 1147mg | Fiber: 4g | Sugar: 5g