Wild Mushroom Risotto

Wild Mushroom Risotto

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup dried wild mushrooms

  • ½

    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


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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