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Wild Mushroom Risotto

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 servings
Author: Samantha Ferraro


  • 1/2 cup dried mushrooms mix of shitake and morel or any that you have
  • 3 cups of fresh mushrooms sliced
  • 2 garlic cloves chopped
  • 1 shallot chopped
  • 2 sprigs of fresh thyme and oregano leaves removed and chopped
  • 1 tsp red pepper optional
  • 1 cup red wine use one that you love to drink
  • 6-7 cups of vegetable stock
  • 1 cup Aborio rice
  • Olive oil for drizzling
  • Salt and pepper to taste
  • 1 Tb butter
  • Freshly grated Parmesan cheese
  • Chopped parley for garnish


  • Fill a bowl with warm water and add dried mushrooms in. Allow them to soak for at least 20 minutes.
  • In a large skillet on medium heat, drizzle olive oil and saute chopped shallot, mushrooms, garlic herbs and salt and pepper for about 5 minutes until the mushrooms are just tender and onion and garlic caramelized. Remove from heat to a bowl and set aside. Add the dried mushrooms that were soaking and roughly chop them (save the mushroom liquid!)
  • Next, in a small pot, start boiling the stock and add the mushroom liquid, being careful to not pour in the "grit" that settles on the bottom of the bowl. Bring stock to a low boil.
  • In the same large skillet on medium heat, drizzle with a bit more olive oil and add rice and toss to coat.
  • Next, pour wine into risotto and stir until absorbed. Next, use a ladle to add stock to the rice, 1-2 ladleful at a time until rice absorbs all the liquid. Continue to do this for about 18-20 minutes. (*Note: At this point stay close to the stove, constantly stirring the rice). Season with salt and pepper.
  • Towards the end, taste for doneness of the rice and seasoning, should not be too hard or too mushy. Once done, stir in the mushroom mixture, add the butter and 1 more ladleful of stock. Turn off the heat and cover allowing everything to blend together.
  • Once everything is done, grate fresh Parmesan cheese and stir gently. Garnish with fresh herbs.