Wild Mushroom Risotto


  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 medium red onion, cut into 1/4-inch dice
  • 4 ounces shitake mushrooms, thinly sliced
  • 4 ounces cremini mushrooms, thinly sliced
  • 4 ounces of button mushrooms, thinly sliced
  • 1-1/2 cups Arborio rice
  • 1 cup white wine
  • 4 cups chicken stock, hot
  • 1/2 to 3/4 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling


Step 1: In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and mushrooms and cook until onions are softened and translucent but not browned, 8 to 10 minutes. 
Step 2: Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes. 
Step 3: Add the wine to the toasting rice. 
Step 4: Once all the wine has evaporated, add a 4 to 6-ounce ladle of stock and cook, stirring, until it is absorbed. 
Step 5: Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes.
Step 6: Stir in the cheese until well mixed. Serve with extra cheese.

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