Autumn Wild Mushroom Risotto

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
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Autumn is the perfect time to indulge in the rich, earthy flavors of wild mushrooms. This Autumn Wild Mushroom Risotto captures the essence of the season with its creamy texture and savory taste. It's a comforting dish that's sure to warm you up on those chilly nights.

Ingredients for Autumn Wild Mushroom Risotto

The base of this risotto is a combination of olive oil and butter, which provides a rich, flavorful start. Onion and garlic form the aromatic backbone, infusing the dish with depth. The heart of the risotto, Arborio rice, is known for its ability to absorb flavors and release starch, giving the dish its signature creaminess. A splash of dry white wine adds acidity and complexity. The star, of course, is a medley of wild mushrooms, contributing earthy, umami undertones. Finally, Parmesan cheese ties everything together with its salty, nutty character.

Tips & Tricks

  • Use a mix of mushrooms like shiitake, oyster, and cremini for the best depth of flavor.
  • Keep the broth warm but not boiling to help the rice cook evenly.
  • Stirring frequently helps release the starches from the rice, giving the risotto its creamy texture.
  • Don't rush the process — patience is key to a perfect risotto.

Serving Suggestions

This risotto pairs beautifully with a simple arugula salad dressed in lemon vinaigrette. For a heartier meal, serve it alongside roasted chicken or grilled sausages. A crisp white wine or a light red like Pinot Noir complements the dish nicely.

Frequently Asked Questions

Can I use other types of rice?
Arborio rice is recommended for its high starch content, but you can use Carnaroli as well. Avoid long-grain rice as it won't yield the same creamy texture.
How can I make this dish vegan?
Swap the butter for more olive oil and use nutritional yeast in place of Parmesan cheese.

Autumn Wild Mushroom Risotto Recipe Walkthrough

Start by heating the olive oil and butter in a large pan over medium heat. Once the butter has melted, toss in the chopped onion and minced garlic. Sauté them gently until the onion turns translucent — you want them soft but not browned.

Add the Arborio rice to the pan, stirring it around for a couple of minutes until it's lightly toasted. This step is crucial for building flavor. Next, pour in the white wine. Stir constantly until the wine is fully absorbed; this will infuse the rice with a bright, tangy note.

Now comes the patient part: gradually add the warmed vegetable broth, one cup at a time. Stir frequently and allow each addition of liquid to be absorbed before adding the next. This slow process helps develop that creamy consistency we're after.

While the rice is cooking, take a separate pan and sauté the wild mushrooms until they are golden brown. Season them with salt and pepper to taste. Once the rice is tender and creamy, fold in the mushrooms and stir in the Parmesan cheese until melted and well combined. Taste and adjust the seasoning with salt and pepper if needed. Finally, garnish with fresh parsley just before serving.

Why You'll Love This Recipe

  • Perfectly creamy texture with just the right amount of bite.
  • Aromatic and earthy, thanks to a blend of wild mushrooms.
  • Simple yet sophisticated, ideal for both weeknight dinners and special occasions.
  • Vegetarian-friendly but satisfying enough for any palate.

Ingredients

2 tbsp olive oil
1 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups vegetable broth, warmed
12 oz mixed wild mushrooms, cleaned and sliced
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil and butter in a large pan over medium heat.
2. Add onions and garlic, sauté until onions are translucent.
3. Stir in the Arborio rice, cooking until it is lightly toasted.
4. Pour in the white wine, stirring constantly until absorbed.
5. Gradually add the warmed broth, one cup at a time, stirring frequently until the liquid is absorbed and the rice is creamy and tender.
6. In a separate pan, sauté the mushrooms until golden and season with salt and pepper.
7. Stir the mushrooms into the risotto and add the Parmesan cheese.
8. Season with additional salt and pepper, if desired, and garnish with fresh parsley before serving.

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