Wild Mushroom Risotto

Try our delicious recipe for Wild Mushroom Risotto.

Wild Mushroom Risotto

Serves 2 - 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Gluten Free, Vegetarian
Meal type Main Dish
Misc Gourmet, Serve Hot
Region Italian
By author Lexa Walsh
Ratto's International Market invites you to try our delicious recipe for Wild Mushroom Risotto using our dried blend of European wild mushrooms.


  • 1oz dried European mushroom blend, or dried porcini
  • 1 cup arborio rice
  • 4 cups water
  • 1 cup dry white wine
  • 1 shallot
  • 2 cloves garlic
  • butter (or olive oil)
  • salt
  • Szechuan pepper (freshly ground white or black pepper can be substituted)
  • good quality Parmesan cheese
  • Fresh thyme or parsley (for garnish)


  • white or black truffle oil


Step 1
Soak mushrooms in 4 cups of boiled water, covered, for 5 minutes. Remove mushrooms from water, squeezing excess liquid back into the water. Reserve this liquid, which is your stock, keeping warm on the stovetop in a saucepan.
Step 2
Finely chop shallots and garlic. Chop mushrooms. Saute shallots and garlic in wide pan with about a tablespoon of butter or olive oil until transparent. Add mushrooms, sauté for a minute until lightly browned.Remove all from pan, and keep set aside.
Step 3
Add more butter or olive oil to the pan. Add the arborio rice, and stir, until each grain is coated. Add the cup of wine- stirring with a whisk regularly until liquid is absorbed. Continue this process adding 1 cup of stock at a time, stirring, until the liquid is absorbed, and the rice is creamy. This should take about twenty minutes.
Step 4
After all the stock has been absorbed, risotto is slightly transparent, both creamy and chewy, add the mushroom mixture, plus salt and ground Szechuan pepper. Stir in plenty of grated parmesan, until creamy and nutty. For extra creaminess, add more butter. Garnish with the minced thyme or parsley. Optionally, lightly drizzle with white or black truffle oil. Serve immediately!

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