this Wild mushroom risotto For those mushroom lovers out there. Loaded with all kinds of mushrooms with hints of white wine and parmesan cheese in every bite. This is an Italian comfort food classic that you're sure to love!
Why You'll Love This Mushroom Risotto
If you want to entertain and impress your guests with a new recipe, you have to try this wild mushroom risotto with chewy peas.
- Fancy—but simple. You can usually find risotto at fancy restaurants, but you'd be surprised how easy it is to make at home.
- Great for gatherings. All your guests will be impressed when you serve this cheesy mushroom risotto at any dinner party.
- sincere Each bite has rice, parmesan, onions, lots of mushrooms and peas.
- Perfect for special occasions. Anniversaries, birthdays, Valentine's Day, even New Year's are always a good excuse to make risotto.
Material notes
Nothing beats white wine, butter and sweet onion as a flavor base for risotto. Scroll down to the recipe card at the bottom of the post for exact amounts.
- Chicken Broth- Go for low sodium versions or veggie stocks.
- mushroom- I prefer dry porkinis for this.
- Unsalted butter- Feel free to use salted butter or margarine.
- onion- White and yellow onions are best.
- white mushroom- Crimini also works.
- garlic- I prefer fresh garlic or garlic paste.
- Arborio rice- It is a short-grain Italian rice specifically for making risotto.
- white wine- Avoid fruity, sweet wines. It should be a dry white wine like Chardonnay.
- peas- You can also use canned peas.
- Parmesan cheese – Freshly grated parmesan cheese is better than bottled cheese.
- salt and pepper- All you need is kosher salt and freshly-cracked black pepper.
Can I use different types of mushrooms?
Yes! Dried chanterelles and shiitakes are a great swap for the porcinis in this recipe. You can use a combination of them. If you are using shiitakes, you must remove the blackened tip at the end of the stem with a knife.
How to Make Wild Mushroom Risotto
Scrape the bottom and sides of the pot occasionally to prevent the rice from sticking. Scroll to the bottom of the post for the full recipe card.
- Boil the porcini. Bring the broth to a boil in a pot. Stir in the porcini. Cover the pot and let it cook for 5-6 minutes or until soft. Remove them from the pot. Use a knife to finely chop them. Set them aside. Reduce heat to very low.
- Add chopped onions. In a separate pot over medium heat, add the butter and onion. Cook them for 8-10 minutes or until soft and translucent.
- Cook the mushrooms. Stir the white mushrooms, porcini and garlic into the pot with the onions. Cook everything together for 10-12 minutes or until their moisture evaporates.
- Make the risotto. Gently stir in the rice and pour in the wine. Stir constantly until the wine is completely absorbed. Add a cup of broth and stir until completely absorbed. Continue adding one cup at a time until completely absorbed. It takes about 28-32 minutes.
- serve Fold in the peas and parmesan without kneading the rice. Season with salt and pepper to taste. Serve and enjoy!
Tips for success
It's easy to spice up this wild mushroom risotto with roasted vegetables, juicy steak, and crispy leeks.
- More vegetables. Stir 1/2-1 cup of sautéed spinach, corn, or asparagus into the risotto 10 minutes before the end of the cooking time.
- Add protein. Top the risotto with the remaining Air Fryer Chicken Breast, Oven Roasted Türkiyeor New York strip steak.
- Go vegetarian. Swap chicken broth for veggie stock, vegan margarine or butter for a plant-based option, and parmesan for a plant-based version.
- Make it creamier. Substitute 1/4-1/2 cup broth for heavy cream or half-and-half for a creamier, richer risotto.
- See the stir. Risotto mixes very easily. To avoid this you must stir almost in the same direction, very gently, and without pushing the rice against the sides of the pot.
- Garnish. Sprinkle more Parmesan, deep-fried leeks, microgreens or fresh parsley over the risotto for added flavor.
What goes with risotto
This creamy wild mushroom risotto is the perfect main dish when you want to treat yourself and your guests. Can also serve with Grilled filet mignon, Herb Crusted Beef Tenderloinor Cowboy steak. For veggie sides, try mine Brussels sprouts with bacon, Air Fryer Asparagusor Simple Arugula Salad.
Risotto is best the day it's made, but you can save leftovers for later.
- Fridge: Store it in an airtight container for up to 4 days. Keep it away from strong-smelling foods like onions and peppers to prevent odor transfer.
- To reheat it: Drizzle with 1/2 teaspoon water or broth. Microwave it in 20-second increments, stirring between each one, until heated through. You can use a pot on medium-low heat, stirring very gently for 8-9 minutes.
More mushroom recipes
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This Parmesan-Wild Mushroom Risotto recipe with roasted onions and chewy peas is an impressive dinner for all your gatherings.
- In a medium-sized saucepan, bring chicken broth to a simmer.
- Add the dried porcini mushrooms.
- Cover and cook until the mushrooms are soft, about 5-6 minutes.
- Remove the mushrooms from the broth and finely chop.
- Cover the broth and keep warm on the lowest heat setting.
- In a large saucepan, over medium heat, add the unsalted butter, melt the butter and add the finely chopped onion.
- Fry the onions for about 8-10 minutes until soft and translucent, stirring occasionally.
- Add white mushrooms, porcini mushrooms and garlic cloves.
- Sauté until the mushrooms are tender and the juices have evaporated, about 10-12 minutes, stirring occasionally.
- Next, add the arborio rice, stir to combine with the vegetables, and immediately add the white wine. Stir until liquid is absorbed, about 2 minutes.
- Then add 1 cup broth to the pot of mushroom rice, bring to a simmer over medium-low heat. Continue stirring for about 3-4 minutes, until the liquid is absorbed.
- Continue to cook until rice is tender and creamy, adding broth by the cupful and stirring often. About 28-32 minutes. {I will add a cup of broth when I notice that the rice is starting to lose liquid}
- Stir in peas and freshly grated Parmesan cheese.
- Add salt and pepper to taste.
- Serve!
