ItalianMain course

Farmer's Market Wild Mushroom Risotto

Name: Farmer's Market Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups arborio rice; 2 bay leaves; 2 tablespoons butter; 0.5 cup parmesano-reggian cheese; 8 cups chicken broth; 0.5 pound crimini mushrooms; 0.75 cup wine; 2 cloves garlic; 0.5 pound morel mushrooms; 3 tablespoons olive oil; 1 onion; 2 tablespoons parsley; 6 servings salt and pepper; 2 ts thyme; 6 servings truffle oil

A creamy, slow-stirred risotto built on Arborio rice, chicken broth, and white wine. The dish features a mix of crimini and morel mushrooms, sautéed until lightly browned, then folded into the rice at the end. A generous amount of Parmesan and a finishing drizzle of truffle oil bring it all together. Expect about 45 minutes of active cooking, mostly stirring, to achieve that signature creamy texture.

Recipes.zone

August 29, 2026

Back45 minServes 6Medium569 kcal

Cook mode

gluten-free special occasions comfort food

8 steps · 45 min total

Warm the Broth

Keep 8 cups of chicken broth warm in a medium saucepan over low heat. You want it ready to go when you need it, so it doesn't cool down the rice.

Sauté Onion and Garlic

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add half of the diced onion and 1 clove of minced garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Cook Mushrooms and Herbs

Add the crimini and morel mushrooms, 2 bay leaves, and 2 teaspoons of thyme, along with 2 tablespoons of butter. Sauté for 3 to 5 minutes, until the mushrooms are lightly browned and have released some of their moisture. Season with salt and fresh cracked pepper.

Continue to sauté for another 1 minute, then remove the mushroom mixture from the pan and set it aside. You'll add these back in at the end.

Sauté Risotto Base

Coat a separate, heavy-bottomed saucepan with the remaining 2 tablespoons of olive oil. Over medium heat, sauté the remaining half of the diced onion and the other minced garlic clove until softened.

Toast the Rice

Add the 2 cups of Arborio rice to the saucepan with the onion and garlic. Stir quickly for 2 to 3 minutes, until each grain is well-coated in oil and looks opaque around the edges.

Deglaze with Wine

Pour in the 3/4 cup of wine and stir, scraping any browned bits from the bottom of the pan. Cook until the wine has nearly all evaporated, leaving a sweet aroma.

Gradually Add Broth

With a ladle, add 1 cup of the warm chicken broth to the rice. Cook, stirring constantly, until the rice has absorbed almost all the liquid. This first addition helps kickstart the creamy texture.

Continue adding the remaining broth, 1 cup at a time, stirring frequently. Wait for the rice to absorb each addition of broth before adding the next. This process should take about 20 minutes, until the risotto is slightly firm to the bite (al dente) but still creamy, not mushy.

Finish and Serve

Once the risotto has reached its creamy consistency, transfer the reserved mushroom mixture back into the rice. Stir in the 1/2 cup of grated Parmesan-Reggiano cheese, cooking briefly until it has melted into the risotto.

Before serving, drizzle each portion with truffle oil and garnish with chopped fresh parsley.

Farmer's Market Wild Mushroom Risotto

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