Wild Mushroom Risotto

Ingredients

• 28 g (2 tablespoons)unsalted butter
• 30 ml (2 tablespoons)olive oil
• 340 g (12 ounces)wild mixed mushrooms, finely chopped; other mushrooms can be used if these are unavailable
• 75 g (1/2 cup)onion, finely chopped
• 300 g (1 1/2 cups)Arborio rice
• 120 ml (1/2 cup)dry white wine
• 1.2 litres (5 cups)chicken broth, heated
• to tastesalt and pepper
• 1 teaspoonfresh thyme, chopped
• 30 ml (2 tablespoons)double cream
• to tasteParmesan cheese, grated

Instructions

1. 1

   Heat the fats

   Warm the butter and olive oil in a heavy cast-iron saucepan.

2. 2

   Brown the mushrooms

   Cook the mushrooms until golden brown, then take them out of the pan.

3. 3

   Reserve some mushrooms

   Set aside about 1/2 cup of the cooked mushrooms for serving.

4. 4

   Cook the onion

   Add the onion to the mushrooms left in the pan and cook until translucent.

5. 5

   Coat the rice

   Stir in the rice until each grain is coated in the butter mixture.

6. 6

   Reduce the wine

   Pour in the white wine and stir continually over medium heat until it has been absorbed.

7. 7

   Add the broth

   Add 4 cups of hot broth to the pan and lower the heat to medium-low.

8. 8

   Cook the rice

   Cook for 16 to 18 minutes, stirring twice during this time, or until the risotto is al dente.

9. 9

   Season the risotto

   Season with salt, pepper and thyme.

10. 10

    Stir until creamy

    Pour in another 1/2 cup of broth and stir constantly for about 3 to 4 minutes, until creamy.

11. 11

    Finish and serve

    Take the pan off the heat, add the cream or cheese, and serve in individual bowls topped with some of the reserved mushrooms.

12. 12

    Offer Parmesan

    Serve grated Parmesan cheese at the table.

What is wild mushroom risotto?

Risotto is an Italian rice dish cooked with liquid until the grains release starch and the mixture turns creamy. This version pairs Arborio rice with browned mushrooms, white wine and thyme.

The method builds flavour by browning the mushrooms first, then cooking the rice in the same pan. A little cream or cheese at the end gives the finished dish extra richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 8g protein, 48g carbs, 12g fat.

Most of the carbohydrates come from the Arborio rice, while the butter, olive oil and cream provide much of the fat. Mushrooms, broth and Parmesan contribute some protein, though the amount depends on the broth and how much cheese is served. Pair a portion with vegetables and a lean protein for a more balanced plate.

Choosing the mushrooms

Wild mushrooms: finely chopped mixed mushrooms give the risotto a varied, savoury flavour. If they are unavailable, the recipe allows other mushrooms instead.

Browning: cook the mushrooms until golden before removing them from the pan. This helps them develop colour rather than simply softening as they cook.

Getting the rice right

Arborio rice: its starchy grains are suited to risotto and help make the dish creamy. Stir them into the butter mixture before adding the wine so they are coated.

Wine: keep stirring over medium heat until the wine has been absorbed. This gives the rice time to take up the liquid before the broth goes in.

Watching the texture

Doneness: the recipe gives a cooking time of 16 to 18 minutes, but the main cue is rice that is al dente, with a little firmness at the centre.

Finish: the final 3 to 4 minutes of constant stirring with another 1/2 cup of broth help the risotto turn creamy. Add the cream or cheese off the heat, as directed.

Managing the broth

Hot broth: heat it before adding it to the rice so the pan does not have to recover from a cold addition. The method first calls for 4 cups, then another 1/2 cup near the end.

Keep the remaining broth available while cooking; the listed amount is 5 cups in total. The method does not specify adding all of it, so follow the stated quantities and texture cues.

Serving the risotto

Reserved mushrooms: spoon them over the individual bowls for a concentrated mushroom finish. Offer grated Parmesan at the table so each person can add it to taste.

Pairing: serve the risotto alongside grilled or roasted meat, as suggested in the recipe. It also works as a standalone dish with a simple green salad.

Recipe notes & tips

• Heat the broth before you begin cooking the rice.
• Let the mushrooms brown before taking them out of the pan.
• Stir the rice into the butter mixture until it is well coated.
• Use the al dente texture, as well as the cooking time, to judge when the rice is ready.
• Keep the reserved mushrooms aside until you are ready to serve.

Variations

• Swap the mushrooms: use another mushroom variety if wild mixed mushrooms are unavailable.
• Add Parmesan: stir in grated Parmesan off the heat for a cheesy finish.
• Use vegetable broth: replace the chicken broth for a meat-free version.
• Change the herbs: use another chopped fresh herb in place of thyme.
• Skip the cream: finish with cheese instead, as the method suggests.

Common mistakes to avoid

• Pale mushrooms: give them time to turn golden before removing them from the pan.
• Cold broth: heat it first so it is ready to add to the rice.
• Uncoated rice: stir the grains into the butter mixture before adding wine.
• Overcooked rice: begin checking for al dente texture at 16 minutes.
• Missing the finish: stir constantly for 3 to 4 minutes after adding the extra 1/2 cup of broth.

How to store

Cool leftovers promptly, then keep them covered in the fridge for up to 2 days. Reheat gently in a saucepan with a splash of broth or water, stirring until hot throughout.

Frequently asked questions