Tonight You Should Have Wild Mushroom Risotto


Wild Mushroom Risotto Recipe


  • 1 ounce dried wild mushrooms
  • 3 cups water
  • 2 cups chicken broth
  • ¼ cup butter, divided
  • ½ cup chopped onion
  • 1 cup uncooked U.S. arborio or medium-grain rice
  • ⅓ cup dry white wine
  • ½ cup fresh or thawed frozen peas
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • salt and ground white pepper to taste


  1. Place mushrooms in 2-quart saucepan. Pour 3 cups hot water over mushrooms; let stand 30 minutes or until soft.
  2. Drain mushrooms, reserving liquid, and coarsely chop. Set aside.
  3. Add broth to reserved liquid and heat over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  4. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft.
  5. Add rice and stir 2 to 3 minutes.
  6. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, allowing each cup to be absorbed before adding another.
  7. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  8. Stir in mushrooms, peas, cheese, salt, pepper, cream and remaining butter.
  9. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.


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