this Wild Mushroom Risotto Perfect for all mushroom lovers. Filled with a variety of mushrooms, there's a hint of white wine and parmesan in every bite. This is an Italian comfort food classic you're going to love!
Why you'll love this mushroom risotto
If you love entertaining and impressing your guests with new recipes, you need to try this Wild Mushroom Risotto with Chewy Peas.
- Fancy but simple. You can usually find risotto in fancy restaurants, but you'd be surprised how easy it is to make your own.
- Great for parties. All your guests will be impressed if you serve this Cheesy Mushroom Risotto at any dinner party.
- hearty. Rice, Parmesan cheese, onions, plenty of mushrooms and peas in every bite.
- Perfect for special occasions. Anniversaries, birthdays, Valentine's Day, and even New Year's are always a good excuse to make risotto.
Ingredient description
As a flavor base for risotto, there's nothing better than white wine, cream and sweet onions. Scroll to the recipe card at the bottom of the post for exact quantities.
- chicken soup– Choose a low-sodium version or a vegetarian stock.
- mushroom– I prefer dried porcini mushrooms.
- Unsalted butter—— Feel free to use salted butter or margarine.
- onion– White and yellow onions are the best.
- White mushroom—— Creminis also work.
- garlic – I prefer fresh garlic or garlic paste.
- Alboriomi – This is a type of short-grain Italian rice used specifically for making risotto.
- white wine—— Avoid fruity, sweet wines. It calls for a dry white wine like Chardonnay.
- pea– You can also use canned peas.
- parmesan cheese – Freshly grated Parmesan cheese is better than bottled cheese.
- salt and pepper – You will need kosher salt and fresh black pepper.
Can I use different types of mushrooms?
Yes! Dried chanterelles and shiitake mushrooms are great substitutes for porcini mushrooms in this recipe. You can also use them in combination. If using shiitake mushrooms, the blackened tips at the end of the stems must be removed with a knife.
How to Make Wild Mushroom Risotto
Scrape the bottom and sides of the pot from time to time to prevent the rice from sticking. Scroll to the bottom of the post to see the full recipe card.
- Simmered porcini mushrooms. Add the stock to the pot and bring to a boil. Stir in porcini mushrooms. Cover and cook for 5-6 minutes, or until tender. Remove them from the pot. Chop them up with a knife. Set them aside. Reduce heat to a very gentle simmer.
- Sauté the onions. Place the cream and onions in another pan and place over medium heat. Cook for 8-10 minutes, or until soft and translucent.
- Cook the mushrooms. Stir the white mushrooms, porcini mushrooms, garlic and onions together in the pan. Cook all ingredients together for 10-12 minutes, or until water evaporates.
- Make risotto. Gently stir in rice and pour in wine. Stir constantly until the wine is completely absorbed. Add a cup of stock and stir until completely absorbed. Continue adding one cup at a time until completely absorbed. It takes about 28-32 minutes.
- Serve. Stir in the peas and Parmesan cheese without mashing the rice. Season with salt and pepper. Serve and enjoy!
Tips for success
It's easy to make this wild mushroom risotto look even better with sautéed vegetables, juicy steak, and crispy leeks.
- More vegetables. 10 minutes before the end of the cooking time, stir 1/2-1 cup sautéed spinach, corn, or asparagus into the risotto.
- Add protein. Top with remaining risotto Air Fryer Chicken Breasts, Oven roasted turkeyor new york steak.
- Go vegetarian. Swap the chicken stock for vegan stock, the cream for vegan margarine or a plant-based alternative, and the Parmesan cheese for a plant-based version.
- Make it creamier. Use 1/4-1/2 cup stock instead of heavy cream, or use 1/2 cup stock for a creamier risotto.
- Observe the stirring. Risotto can become mushy easily. To avoid this, you must stir almost in the same direction, very gently, and without pressing the rice against the sides of the pot.
- Decorate it. Sprinkle the risotto with more Parmesan cheese, fried leeks, microgreens or fresh parsley for even more flavor.
What to serve with risotto
This creamy wild mushroom risotto is the perfect main dish when you want to treat yourself and guests. You can also use it to serve Grilled Filet Mignon, Vanilla Crusted Beef Tenderloinor cowboy steak. Vegetarian noodles, try mine Brussels Sprouts with Bacon, Air Fryer Asparagusor Easy Arugula Salad.
Risotto is best the day it's made, but you can save the leftovers for later.
- refrigerator: Store in an airtight container for up to 4 days. Keep it away from strong-smelling foods like onions and peppers to prevent odor transfer.
- To reheat: Sprinkle with 1/2 teaspoon water or stock. Heat in the microwave in 20-second increments, stirring between each heat, until hot. You can also use a pot and stir gently for 8-9 minutes over medium-low heat.
More Mushroom Recipes
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This Parmesan Wild Mushroom Risotto recipe with sautéed onions and chewy peas is an impressive dinner for any gathering.
- In a medium saucepan, bring chicken stock to a boil.
- Add dried porcini mushrooms.
- Cover and cook mushrooms until tender, about 5-6 minutes.
- Remove mushrooms from broth and finely chop.
- Cover the broth and keep warm on the lowest temperature setting.
- In a large saucepan, add unsalted butter over medium heat, melt the butter, then add the chopped onions.
- Saute onions until translucent, about 8-10 minutes, stirring occasionally.
- Add white mushrooms, porcini mushrooms and garlic cloves.
- Saute until mushrooms are tender and juices have evaporated, about 10-12 minutes, stirring occasionally.
- Next, add the arborio rice, stir well with the vegetables, then immediately add the white wine. Stir frequently until liquid is absorbed, about 2 minutes.
- Then add 1 cup of soup to the mushroom rice pot and cook over medium-low heat. Cook, stirring frequently, until liquid is absorbed, about 3-4 minutes.
- Continue cooking until the rice is tender and creamy, adding a cup of broth and stirring frequently. About 28-32 minutes. {As soon as I notice the rice starts to lose its liquid, I add a cup of stock}
- Add peas and freshly grated Parmesan cheese.
- Add salt and pepper to taste.
- Serve!
