SaveCreamy Wild Mushroom Risotto
Porcini stock, seared mixed mushrooms, and a generous finish of butter, Parmigiano, and lemon zest.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $22.00 · $5.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1/2 oz dried porcini
- 5 cup vegetable stock
- 1 lb mixed mushrooms (cremini, shiitake, oyster)
- 2 piece shallots (minced)
- 3 cloves garlic (minced)
- 1 1/2 cup arborio rice
- 1/2 cup dry white wine (Pinot Grigio)
- 4 tbsp unsalted butter (divided, cold)
- 3 tbsp olive oil
- 3/4 cup Parmigiano-Reggiano (grated, plus more for finish)
- 2 tsp fresh thyme (leaves)
- 1 tsp lemon zest
- 2 tsp lemon juice
- 3 tbsp flat-leaf parsley (chopped)
- 1 tsp kosher salt
Instructions
- 1
Soak porcini in 1 cup hot water 15 minutes. Strain liquid into stock, chop porcini. Keep stock warm on low.
Porcini liquid is gold — never discard it.
- 2
Sear mixed mushrooms in 2 tbsp olive oil over high heat, in batches. Don't crowd. Season with salt. Set aside.
Dry pan, hot pan, single layer — this is how you get color, not steam.
- 3
Reduce heat to medium. Sauté shallots in 1 tbsp oil + 1 tbsp butter 3 minutes. Add garlic, thyme, chopped porcini, cook 1 minute to bloom.
- 4
Add rice, toast 2 minutes until edges turn translucent. Deglaze with wine, stir until absorbed.
Toasting the rice locks in structure — skip it and you get mush.
- 5
Add warm stock one ladle at a time, stirring frequently, waiting for each addition to be absorbed. Takes 18-22 minutes.
You don't have to stir constantly — just frequently enough to keep it from sticking.
- 6
When rice is al dente (slight bite), kill the heat. Stir in remaining 3 tbsp cold butter, Parm, seared mushrooms, lemon zest and juice. Rest 2 minutes covered.
The mantecatura — that final butter-and-cheese off-heat — is what makes it creamy. Cold butter is essential.
- 7
Taste, adjust salt. Serve immediately in warm bowls, finish with parsley and more Parm.
Pairs With
Bright, high-acid Italian red
Acid stands up to butter and cheese.
Chardonnay, Mâcon-Villages
Oak and mushroom share earthy umami.
Unripe grape juice + soda
All the acid of wine, none of the booze.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Risotto should 'slump' on the plate — all'onda, like a wave. Too stiff = overcooked.
- •Warm your bowls. Cold bowls seize the sauce in seconds.
- •Leftover risotto becomes arancini — bread, fry, devour.
Substitutions
- arborio → carnaroli (superior) or vialone nano
- porcini → shiitake stems + soy sauce
Leftovers
Refrigerate 3 days. Reheat with a splash of stock to loosen.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
