Gluten-free, Pasta, Pizza, Risotto

Mixed Mushroom Risotto

Loreto May 2, 2015

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A creamy, flavorful Mushroom Risotto, made using Carnaroli rice, organic, fresh, mixed mushrooms, and finished with a pat of butter, and a generous sprinkle of parsley and parmigiano.

Mixed Mushroom Risotto

I remember going mushroom picking with my father and uncle. We would walk for klms and klms, just to find some mushrooms. My father became a scout touching the ground, smelling the soil then walking to some random tree and finding a pile of mushrooms. My mother always had a fear that the mushrooms would be poisonous, but I guess not, since we are all still here.



When we were in Italy, in the country, some relatives were showing me pictures of some of the harvests of nice hikes into the mountains and highly protected spots where they knew the yields were high. I love to hear the passion in their voices and the great story telling, most of all I love all the different dishes prepared and the wonderful flavor of the mushrooms. Well, this time we didn’t go on a tremendous hike in a remote mountain location, but we did maneuver through swarms of people at the Strathcona Market to find Mona Food, a small cute stand selling all kinds of mushrooms and also various dried mushroom combinations. We picked up a small box of fresh mushrooms, and a small bag of dried mushrooms. In our minds we were already creating, would it be a nice tagliatelle and mushrooms or a nice risotto creamy, layered with that pungent earthy mushroom flavor reduced slowly and intensified in flavor.

Mixed Mushroom Risotto

I think we found our dish: Mixed Mushroom Risotto. Using a great authentic Carnaroli rice straight from Eataly, nutty, mixed with sautéed mushrooms, king bolete, shiitake, chanterelles, lobster, oyster, and crimini, slowly cooked in a beautiful vegetable stock and white wine, finished with a creamy pat of butter and parmigiano  reggiano.  This dish is so packed with flavor that each bite will leave you wanting another and another……..

Mixed Mushroom Risotto


mixed mushroom risotto


Mixed Mushroom Risotto

  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes


  • 300 g Carnaroli rice
  • 200 g mixed fresh mushrooms (2 king bolete, 1 oyster, 3 chanterelle, 40g of crimini, 40g of shiitake)
  • a handful dried mushrooms ( 10 g of mixed oyster, Bolete, portabella)
  • 1/4 onion, chopped
  • 1 clove garlic, whole
  • 3 tablespoons ofextra virgin olive oil
  • 1/4 cup white wine
  • 1 tablespoon dry vegetable stock powder
  • 5 cups of hot water
  • 1 sprig of parsley
  • 1/8 cup chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • pat of butter
  • 3/4 cup parmigiano reggiano, grated


  1. Start by putting dried mushrooms in water. Set aside and let soak for at least 1/2 hour.
  2. Prepare vegetable sock (dry vegetable stock powder mixed with hot water).
  3. Clean, wash and chop fresh mushrooms.
  4. Discharge water from dried mushrooms and give them a quick rinse. Drain, chop and add to the fresh mushrooms.
  5. Drizzle olive oil into a medium sized pot to coat the bottom. Add onion chopped, garlic whole, sprig of parsley and sautee for a couple minutes till onions become transluscent.
  6. Add mushrooms, let moisture reduce about 10 minutes, and pour in white wine.
  7. Let simmer 10 minutes. Take out sprig of parsley and garlic whole.
  8. Add rice and coat well with juices and oil from pot.
  9. Start with adding two ladles of vegetable stock, then add as broth reduces until rice is cooked, about 20 minutes, but taste the rice, it should have a slight crunch to it.
  10. Turn off heat. Add pat of butter and 1/2 cup grated parmigiano reggiano.
  11. Serve with a sprinkle of chopped parsley and sprinkle parmigiano on top.


Cooking time may vary according to rice used. You can also use Arborio Rice, which would cook faster. As for the texture of the rice, it should have a bit of a crunch to it.


  • Serving Size: 4 portions
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