You’ll love this Wild Mushroom Risotto dish if you’re searching for an easy risotto recipe. This delicious and elegant recipe is as good as anything you’d get in a restaurant.
Best of all, this easy mushroom risotto recipe doesn’t take forever to make.
Normally I hate making risotto because you have to stand at a hot stove and stir constantly.
Instead, this risotto has to be stirred occasionally and can be made in about 30 minutes.
Tips to making easy mushroom risotto
What type of rice?
Arborio rice is an Italian short-grain rice. Traditionally grown in Italy, it’s now produced in Arkansas, California, and Missouri.
Due to the due to its higher amylopectin starch content, arborio rice’s rounded grains are creamy, firm and chewy when cooked.
What type of mushrooms?
The first secret to making a delicious easy risotto recipe is the mushrooms you choose.
Feel free to use a variety of fresh or dried mushrooms depending on your budget, what’s available at your store or farmer’s market, or your personal tastes.
For my wild mushroom risotto, I used some of the chanterelles we’ve harvested in our woods and dried. You can find dried chanterelle mushrooms online.
How to use dried mushrooms:
Since I used dried mushrooms, I had to reconstitute them. Here’s how:
1. I measured out about 1 1/2 cups dried mushrooms for every 1 cup of fresh mushrooms the recipe called, or 6 cups total.
2. I put the dried mushrooms in a bowl and covered them with boiling water.
3. I let the mushrooms soak for 20 minutes until they were soft.
4. I then drained the mushrooms and saved the water to use in the recipe.
5. I used 3 1/2 cups of the “mushroom water” and 3 1/2 cups water. If you are using dried mushrooms and have less “mushroom water,” just make sure your final water amount equals 7 cups.
Tips for making mushroom risotto
Make gluten free stock
Go dairy free
A zester will give you a light dusting of cheese that will deliciously melt into your risotto. YUM!
More easy rice recipes
This Mexican Picadillo Recipe is served on rice.
This Zesty Slow Cooker Porcupine Meatballs Recipe is made with red beans and rice mix.
- 2 tablespoons extra virgin olive oil
- 4 cups mushrooms, cleaned and sliced
- 2 garlic cloves, minced
- 2 cups arborio rice
- 7 cups water
- 8 Massel Vegetable Bouillon & Seasoning Granules
- 4 tablespoons Parmesan Reggiano cheese, grated plus additional grated cheese for serving
- 2 teaspoons buttery spread or butter
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley flakes)
- Heat oil in a large pot on medium-high heat.
- Add the sliced mushrooms and garlic to the pot. Sauté until mushrooms are tender and juices have evaporated.
- Add the rice, water, and Massel Bouillon Cubes, mixing well. Bring it to a simmer.
- Reduce heat. Stir occasionally for 20 minutes or until the rice has absorbed most of the water, is cooked through and creamy.
- Remove pot from heat. Add Parmesan Reggiano cheese, buttery spread, and chopped parsley, mixing well.
- Let stand for 5 minutes before serving.
- Serve with grated cheese on the side so everyone can garnish their own bowls.
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Amount Per Serving: Calories: 292Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 369mgCarbohydrates: 38gFiber: 8gSugar: 7gProtein: 10g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally posted on January 31, 2014. Updated with new pictures and information.