Wild Mushroom Risotto

Wild Mushroom Risotto


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Wolfgang Puck: Northern Italy's most famous category of dishes is risotto. Based on short, plump grains of rice with lots of surface starch that dissolves in the cooking liquid to form a rich-tasting, creamy sauce, risotto may be served as an appetizer; as a satisfying main course for a casual meal; or as a side dish to soak up the sauces of stews or braises, including the classic Milanese braised veal shanks known as osso buco. Make risotto a few times and you'll probably feel as Italian as I do!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1/2 C. peanut oil or extra-virgin olive oil
  • 1 medium yellow onion, minced
  • 1 large garlic clove, minced
  • 2 C. Arborio rice
  • 1 C. dry white wine
  • 7 C. chicken stock or good-quality not-too-salty canned chicken broth
  • 3 Tbs. extra-virgin olive oil
  • 1/2 lb. wild mushrooms such as porcini, chanterelles, shiitakes, or Portobellos, wiped clean with a damp cloth, stemmed, caps cut into bite-sized pieces
  • Salt
  • 1 medium tomato, peeled, seeded, and chopped
  • 4 Tbs. unsalted butter, chilled, and cut into small pieces
  • 1/2 C. grated Parmesan cheese
  • Large pinch chopped fresh Italian parsley
  • Freshly ground black pepper

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In a medium-size heavy saucepan, heat the 1/2 C. oil over medium-high heat. Add the onion and garlic and saute, stirring continuously with a wooden spoon, just until softened, 3 to 4 minutes. Add the rice and continue to stir until the rice is evenly coated with the oil and mixed with the onion and garlic. Add the white wine to the pan and cook, stirring frequently, until the liquid is absorbed, 3 to 5 minutes. Ladle in just enough chicken stock or broth to cover the rice, about 3 C., and cook, stirring frequently, until the liquid is absorbed, 7 to 10 minutes more. Meanwhile, in a medium skillet, heat the remaining 3 Tbs. of olive oil over medium-high heat. Add the mushrooms and saute just until softened, 3 to 4 minutes. Ladle 3 C. more of stock or broth into the rice. Raise the heat to high and stir in a large pinch of salt and the tomato. Cook, stirring frequently, until the rice is almost al dente, tender but still very chewy, about 7 minutes more. Stir in the sauteed mushrooms and, as necessary, enough of the remaining stock to cook the rice to doneness, nicely tender but still slightly chewy. Remember that the liquid surrounding the rice should be creamy, not runny. Remove the pan from the heat and vigorously beat in the chilled butter and 1/4 C. of the Parmesan cheese until completely dissolved. Stir in the parsley and season to taste with salt and pepper. Divide the risotto evenly among 4 heated shallow serving bowls and serve immediately, passing the remaining Parmesan cheese for each person to add to taste. Serves 4.

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)  ©2004 WOLFGANG PUCK WORLDWIDE, INC.  DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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Chef Todd Mohr of WebCookingClasses.com shares his tips on making risotto. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!

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