Nutrition Facts for Best wild mushroom risotto

Best Wild Mushroom Risotto

Indulge in the luxurious flavors of the Best Wild Mushroom Risotto, a creamy, restaurant-worthy dish that celebrates the earthy complexity of wild mushrooms such as chanterelles, porcini, shiitake, or cremini. This recipe combines Arborio rice with layers of rich texture, thanks to a blend of white wine, Parmesan cheese, and thyme-infused stock. The mushrooms are sautéed to golden perfection before being folded into the risotto, creating a harmonious balance of decadence and comfort. Perfectly seasoned and topped with fresh parsley, this risotto is ideal for impressing at dinner parties or simply treating yourself. With straightforward instructions and a manageable cook time, you’ll master the art of making this gourmet classic while embracing the heartwarming aromas of garlic, shallots, and butter. Get ready to savor this ultimate wild mushroom risotto recipe—your go-to dish for cozy elegance.

Nutriscore Rating: 68/100
Want to add this food to your meal log?
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Image of Best Wild Mushroom Risotto
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Servings: 4

Ingredients

  • 1.5 cups Arborio rice
  • 8 ounces Wild mushrooms (such as chanterelles, porcini, shiitake, or cremini)
  • 5 cups Chicken or vegetable stock
  • 2 tablespoons Olive oil
  • 3 tablespoons Unsalted butter
  • 2 medium Shallots
  • 3 cloves Garlic cloves
  • 1 cup Dry white wine
  • 1 teaspoon Fresh thyme leaves
  • 1 cup Parmesan cheese, grated
  • 0.5 teaspoons Salt
  • 0.5 teaspoons Black pepper
  • 2 tablespoons Flat-leaf parsley, chopped (for garnish)

Directions

Step 1

Heat the chicken or vegetable stock in a saucepan over low heat to keep it warm. This will help maintain the temperature of the risotto while cooking.

Step 2

Clean and slice the wild mushrooms. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Sauté the mushrooms until they are golden and tender, about 5 minutes. Remove from the skillet and set aside.

Step 3

Finely chop the shallots and mince the garlic. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the shallots and garlic over medium heat until softened, about 3-4 minutes.

Step 4

Add the Arborio rice to the skillet and stir well to coat the grains in the oil and butter. Toast the rice for 2 minutes while stirring constantly.

Step 5

Pour in the white wine and stir until it is almost completely absorbed by the rice.

Step 6

Begin adding the warm stock to the rice one ladle at a time, stirring constantly. Allow each ladleful of stock to be absorbed before adding the next. Continue this process, stirring regularly, for about 20-25 minutes, or until the rice is creamy and cooked al dente.

Step 7

Add the sautéed mushrooms back to the risotto along with the fresh thyme leaves, salt, and black pepper. Stir to combine.

Step 8

Remove the skillet from the heat. Stir in the remaining 1 tablespoon of butter and the grated Parmesan cheese until melted and creamy.

Step 9

Taste and adjust seasoning if necessary. If the risotto is too thick, you can add a bit more stock to loosen it to your desired consistency.

Step 10

Serve the risotto immediately, garnished with freshly chopped flat-leaf parsley and an extra sprinkle of Parmesan cheese, if desired.

Nutrition Facts

Serving size 1862.7 grams (1862.7g)
Amount per serving % Daily Value*
Calories 962
Total Fat 55.30g 71%
Saturated Fat 21.10g 106%
Polyunsaturated Fat 2.70g
Cholesterol 80mg 27%
Sodium 5695mg 248%
Total Carbohydrate 36.20g 13%
Dietary Fiber 5.40g 19%
Total Sugars 13.50g
Protein 49.40g 99%
Vitamin D 16IU 80%
Calcium 1002mg 77%
Iron 4mg 21%
Potassium 1460mg 31%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%
Protein: 23.5%
Carbs: 17.2%