Creamy wild mushroom risotto topped with sautéed mushrooms, Parmesan, and fresh herbs

Wild Mushroom Risotto

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Creamy, earthy & perfect for any occasion 🍄✨

This Wild Mushroom Risotto is the kind of meal that makes any night feel special. 🍄✨ Creamy Arborio rice simmered slowly in broth, infused with garlic, thyme, and white wine, then finished with Parmesan and butter for that perfect silky texture — this is comfort food with elegance. Each spoonful is bursting with earthy mushroom flavor and luxurious creaminess. Ideal for dinner parties, romantic nights in, or cozy weekends, this Emma’s Cake Studio favorite proves that simple ingredients can make restaurant-worthy magic. 🌿💫

Time Breakdown

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 4

Ingredients List

  • 4 cups vegetable or chicken broth (kept warm)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion or shallot, finely diced
  • 2 cloves garlic, minced
  • 2 cups wild mushrooms (shiitake, oyster, cremini, porcini), sliced
  • 1 cup Arborio rice
  • ½ cup dry white wine (or broth)
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter (for finishing)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt & black pepper to taste
  • Optional: drizzle of truffle oil for garnish ✨

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large skillet or sauté pan
  • Medium saucepan (for broth)
  • Wooden spoon or ladle
  • Sharp knife & cutting board
  • Measuring cups & spoons
  • Grater (for Parmesan)

Step-by-Step Beginner-Friendly Instructions

  1. Warm the broth: In a saucepan, heat broth over low heat and keep it warm while cooking the risotto.
  2. Sauté mushrooms: In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add mushrooms and cook 6–8 minutes, until golden and fragrant. Remove half for garnish. 🍄
  3. Add aromatics: Add onion and cook 3 minutes, until translucent. Stir in garlic and thyme; cook 1 minute more.
  4. Toast the rice: Add Arborio rice, stirring for 1–2 minutes until grains are slightly translucent around the edges.
  5. Deglaze: Pour in the wine and stir until fully absorbed. 🥂
  6. Add broth gradually: Add ½ cup of warm broth at a time, stirring gently and allowing the rice to absorb it before adding more. Continue for 20–25 minutes, until creamy and tender but slightly firm in the center.
  7. Finish & serve: Stir in Parmesan and butter until silky and glossy. Season with salt and pepper. Top with the reserved mushrooms and a drizzle of truffle oil, if desired. 🍄✨

Pro Tips

  • Patience = creaminess: Stir gently and consistently this helps release starch and makes risotto luxuriously smooth.
  • Wine swap: No wine? Substitute extra broth with a squeeze of lemon juice for brightness.
  • Vegan version: Use olive oil and nutritional yeast instead of butter and cheese.
  • Perfect pairing: Serve with roasted chicken, seared scallops, or enjoy it as a hearty vegetarian main.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl42011g54g16g3g4g