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Wild Mushroom Risotto


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  • 1/4 cup dried wild mushrooms
  • 1/2 cup Marsala wine
  • 2 tablespoons olive oil
  • 1 med onion, diced
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 4-6 cups Chicken stock, heated
  • 1 cup Parmesan cheese, grated
  • Sea Salt, to taste
  • Fresh ground black pepper, to taste


Servings 4
Preparation time 30mins
Cooking time 60mins


Step 1

Prepare mushrooms:
Soak mushrooms in wine until hydrated, about 20 min
Drain mushrooms, reserving wine
Chop mushrooms coarsely

Saute the vegetables and add the rice:
Heat a large skillet over a medium flame until hot and add the olive oil until heated
Add onion and saute until translucent, about 4 min
Add garlic and mushrooms and cook 30 sec more
Add rice and saute until rice turns white, about 1 min
Add reserved wine and stir until liquid has evaporated

Add the stock:
Add warm stock 1/2 cup at a time, stirring constantly after each addition
Add the next ladleful only after the previous one has completely absorbed
Continue with stock only until rice is "al dente", slightly firm to the tooth, about 18-20 min

Finish the risotto:
Stir in the cheese
Season to taste with salt and pepper
Serve immediately


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