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    You are in: Home / Recipes / Wild Mushroom Risotto Recipe
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    Wild Mushroom Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    dicentra's Note:

    Not sure where I found this one, but it sounds awesome!

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    Units: US | Metric


    1. 1
      In a small bowl, cover dried mushrooms with boiling water and allow to soak for 30 minutes.
    2. 2
      Remove mushrooms and rinse well. Set aside. Strain soaking liquid through a very fine mesh strainer or cheesecloth to remove any grit.
    3. 3
      Add liquid to simmering stock.
    4. 4
      In a medium skillet over medium heat, sauté mushrooms (fresh and soaked), shallots, and garlic in 2 tablespoons of the oil, until tender, about 10 minutes.
    5. 5
      Sprinkle with salt and pepper and set aside.
    6. 6
      In 4-quart saucepan over medium high heat, sauté onions in remaining oil until translucent, about 3 minutes.
    7. 7
      Add rice and stir well, making sure to coat every grain with oil.
    8. 8
      Add the wine and cook, stirring continuously, until almost dry, about 2 minutes.
    9. 9
      Reduce heat to medium and begin adding hot stock, about a cup at a time.
    10. 10
      Continue stirring until the rice absorbs almost all the stock, and then add another cup. Continue to add broth and stir until all stock is added and rice is tender but still firm to the bite.
    11. 11
      Stir in mushrooms and parsley. Sprinkle with parmesan if desired.

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    Nutritional Facts for Wild Mushroom Risotto

    Serving Size: 1 (516 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 580.6
    Calories from Fat 133
    Total Fat 14.8 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 20.4 mg
    Total Carbohydrate 94.1 g
    Dietary Fiber 5.5 g
    Sugars 5.2 g
    Protein 14.4 g

    The following items or measurements are not included:

    dried funghi porcini

    vegetable stock

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