Wild Mushroom Risotto

Wild Mushroom Risotto


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 2   Average: 5/5]

This savory, well balanced with wild mushrooms and Parmesan cheese works well as a main course, but of course you can certainly serve it as a side dish.  

  • 10 Tablespoons Butter (Divided)
  • 1 1/2 Pounds Fresh Wild Mushrooms (Porcini, Hen of the Woods, or Chanterelle) – Sliced
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Pepper
  • 7 Cups Chicken Broth
  • 1 Tablespoon Olive Oil
  • 3/4 Cup Finely Chopped Leeks (White & Pale Green Parts Only)
  • 1 1/4 Cups Arbrio Rice
  • 1/4 Cup Dry White Wine
  • 1/4 Cup Dry White Vermouth
  • 1/4 Cup Grated Parmesan Cheese (Plus More For Garnish)
  1. In a large-size heavy skillet melt 3 tablespoons butter over a medium-high heat. Add 1/4 of mushrooms and sprinkle with kosher salt and pepper. Sauté mushrooms for 4 minutes until tender and they begin to brown. Working in batches, repeat with 6 tablespoons butter, remaining mushrooms, kosher salt, and pepper.
  2. In a medium-size saucepan bring chicken bring to a simmer over a medium-low heat and keep warm.
  3. In large-size heavy saucepan melt remaining butter over a medium-low heat. Add olive oil. Add leeks and sauté for 5 minutes. Add rice and turn heat to medium. Stir and cook for 5 minutes. Add white wine and vermouth. Stir until cook for 2 minutes until liquid is absorbed. Add 3/4 cup warm chicken broth and stir for 2 more minutes until broth is absorbed.
  4. Continue adding broth by 3/4 cup at a time, stirring until almost all broth is absorbed before adding more. You will want rice to be tender and creamy. This should take about 10 minutes.
  5. Stir in Parmesan cheese. Remove from heat and transfer to serving bowl. Sprinkle a bit of extra Parmesan cheese over the top.
  6. Serves 6
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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