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Mushroom risotto in a white bowl.

Wild Mushroom Risotto

I adore a super creamy risotto, and this Wild Mushroom Risotto recipe is just that, made even more luscious with an assortment of tender, earthy wild mushrooms.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 3 servings
Calories 492kcal


  • 1 (1.25 once) package dried porcini mushrooms (about 1 cup)
  • 1/4 cup olive oil
  • 2 tablespoons fresh parsley chopped, 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: 492kcal | Carbohydrates: 58g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 1276mg | Potassium: 352mg | Fiber: 2g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 26mg | Calcium: 234mg | Iron: 4mg