Go Back
+ servings
Mushroom risotto in a white bowl.

Wild Mushroom Risotto Recipe

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.
Course Side Dish
Cuisine American
Keyword mushrooms, rice, risotto
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 3 servings
Calories 549kcal
Author Meggan Hill


  • 1 (1.25 once) package dried porcini mushrooms (about 1 cup)
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh parsley plus more for garnish, optional
  • 4 cloves garlic minced
  • 2 scallions sliced (2 tablespoons)
  • 1 cup Arborio rice or long grain rice, uncooked
  • 1 package (about 3.5 ounces) fresh shiitake mushrooms thinly sliced
  • 1 package (about 5.5 ounces) fresh cremini mushrooms thinly sliced
  • 3 1/2 cups chicken broth or vegetable broth, warmed
  • 1/2 cup Parmesan cheese shredded or grated
  • 1 tablespoon balsamic vinegar


  • Cover dried porcini mushrooms in warm water and let stand at room temperature until softened, 30 minutes to 1 hour.
  • In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 5 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, until broth is absorbed, about 5 minutes. 
  • Stir in remaining broth, 1/2 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 garnish with parsley if desired. 


Calories: 549kcal