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Nutty and rich in flavor, Wild Mushroom Risotto is a dish that is more than worth the effort you’ll put into it at the stove. I adore a super creamy risotto, and this recipe is just that, made even more luscious with an assortment of tender, earthy wild mushrooms. You’ll savor each bite, I promise.
Table of Contents
- What kind of mushrooms work best for Wild Mushroom Risotto?
- What kind of rice works best for risotto?
- Can Wild Mushroom Risotto be frozen?
- What can be added to Wild Mushroom Risotto?
- Can you make Wild Mushroom Risotto with brown rice?
- Can you make Wild Mushroom Risotto ahead of time?
- Can you make Wild Mushroom Risotto vegan/dairy-free?
- Can Wild Mushroom Risotto be made without chicken stock?
- Can you make Wild Mushroom Risotto in a pressure cooker or Instant Pot?
- Wild Mushroom Risotto Recipe
What kind of mushrooms work best for Wild Mushroom Risotto?
Perhaps because I love all mushrooms, I like to mix it up with several varieties. Porcini adds the most flavor, in my opinion, and can be found dried in specialty gourmet stores or online. With dried porcini, a little goes a long way in terms of flavor. Otherwise, I look for the freshest-looking mushrooms I can find.
What kind of rice works best for risotto?
To make this recipe, I use short-grain rice such as Arborio, Carnaroli, Vialone, Nano, or Baldo. Arborio is the easiest to find but all of these varieties have higher starch content which works well in making the creamiest risotto.
Can Wild Mushroom Risotto be frozen?
Well, because risotto is a rice-based dish that takes skill to achieve the perfect texture, you might experience some slight texture changes when you re-heat the dish after freezing, but it’s certainly possible and will taste just as good. In terms of food safety, it is perfectly fine to store leftovers in the freezer.
What can be added to Wild Mushroom Risotto?
Think Spring! Add peas, asparagus, crispy fried leeks, sautéd shrimp, seared scallops, bacon, or spring onions.
Can you make Wild Mushroom Risotto with brown rice?
While it’s possible to use short-grained brown rice, you must par-cook it, as brown rice takes much longer to cook. However, be aware that brown rice may alter the texture of the risotto somewhat. To par-cook: bring a medium saucepan of water to a boil, and add a pinch of salt. Stir in rice; reduce heat, and simmer for 15 minutes (rice will not be done). Drain. Set aside or continue with the recipe.
Can you make Wild Mushroom Risotto ahead of time?
If you try to make risotto ahead of time completely and then reheat it, it will be overcooked and mushy. Instead, par-cook the rice until it is about halfway cooked, (the rice should still be rather firm inside), and then spread it out on a baking sheet to cool and halt the cooking. Pick up where you left off when you’re ready to finish the recipe. (Hint: this is how restaurants prepare risotto!)
Can you make Wild Mushroom Risotto vegan/dairy-free?
If you’re avoiding dairy and would like to serve a vegan version of this recipe, substitute vegetable stock (and the water you soaked the porcini mushrooms in) for the chicken and avoid the cheese. You might try using your favorite vegan-friendly cheese and finishing the dish with a little extra vinegar, too.
Can Wild Mushroom Risotto be made without chicken stock?
If you want to make this dish vegetarian, substitute out vegetable stock and some white wine for the chicken stock.
Can you make Wild Mushroom Risotto in a pressure cooker or Instant Pot?
Believe it or not, an electric pressure cooker is perfect for making this dish when you’re pressed for time. Here’s how:
- First, select the Saute function on an electric pressure cooker. Add olive oil; then add parsley, garlic, and scallions; cook for 5 minutes. Next, add the mushrooms; cook, stirring occasionally until slightly softened, about 3 minutes.
- Then, stir rice into the pot until each grain is coated with olive oil mixture, about 2 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Next, close and lock the lid. Turn the venting knob to point at Sealed. Select Manual function; set timer for 6 minutes. Set to high pressure according to manufacturer’s instructions, 10 to 15 minutes.
- Once the timer goes off, tap the venting knob a few times with a wooden spoon or spatula. Stand back; turn the knob to point at Vent. Remove the lid when pressure is released, about 5 minutes.
- Stir the risotto until creamy, then add the cheese and vinegar.
- 1/4 cup olive oil
- 2 tablespoons fresh parsley chopped, plus more for garnish, optional
- 4 cloves garlic minced
- 2 scallions sliced (2 tablespoons, white and green parts)
- 1 cup Arborio rice uncooked (see note 1)
- 16 ounces mushrooms thinly sliced (see note 2)
- 3 1/2 cups chicken broth or vegetable broth, warmed (see note 3)
- 1/2 cup grated Parmesan cheese or shredded
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 1-2 minutes.
- Stir in rice and cook until the edges are translucent, about 3 minutes. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.
- Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, scraping browned bits from bottom of the pan, until liquid is absorbed, about 5 minutes.
- Stir in remaining broth, ½ cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.
- Stir in cheese and vinegar and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Garnish with minced fresh parsley.
- Arborio rice: This short-grain rice has a high starch content and cooks up chewier (al dente) and creamier compared to other rice. It is named for the town of Arborio in the Piedmont region of Italy and is the easiest to find and primarily used for making risotto recipes. Other short-grained rice, such as Carnaroli rice, Vialone, Nano, or Baldo rice also have higher starch content which works well in achieving that perfect creamy texture.
- Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. For a vegetarian- or vegan-friendly substitute, use vegetable stock.
- Mushrooms: Choose any combination of button mushrooms, chanterelles, baby bellas, shiitakes, creminis, or oyster mushrooms, aiming for 1 pound total.
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.