Gluten-free, Pasta, Pizza, Risotto

Mixed Mushroom Risotto

Loreto October 18, 2020

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Mixed Mushroom Risotto. A creamy, flavorful risotto, made using Carnaroli rice, organic, fresh, mixed mushrooms, finished with a pat of butter, and a generous sprinkle of Parmigiano and parsley. The end result, a creamy yet so rich comforting dish of goodness!

Song of the day: “Here comes the rain again” by Eurythmics.

Mixed Mushroom Risotto-plate and glass

Mixed Mushroom Risotto. Here is a dish perfect for the changing season. It has an incredible flavor with the wonderfully plump, earthy mushrooms, and plenty of texture from the creaminess of the starch that comes from the rice and that bit of bite when the rice is cooked perfectly! Don’t know what to make for supper? How about a delicious risotto!

[This post was first published on May 2nd, 2015. Updated for photos, recipe, and writing.]




Mushroom memories!

I remember going mushroom picking with my father and uncle. We would walk for miles and miles, 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 could be poisonous, however, I guess not, since we never fell ill!

Beautiful Italy

When we were in Italy, in the country, some relatives were showing us pictures of some of the harvests from wonderful hikes into the mountains, and highly protected spots where they knew the mushroom yields would be high. I love to hear the passion in their voices and the great storytelling, most of all, I love all the different dishes prepared and the wonderful flavor of the mushrooms, hence one in particular “porcini mushrooms”!

The Market!

Well, this time we didn’t go on a tremendous hike in a remote mountain location, however,  we did maneuver through vendors 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 mixed mushrooms: portobellini, chanterelles, shiitake, oyster. 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-ingredients

And the winner is!

I think we found our dish: Mixed Mushroom Risotto, using great Carnaroli rice. This rice is nutty and so aromatic and holds the bite perfectly. Furthermore, mix that with sautéed mushrooms slowly cooked in beautiful vegetable stock, a pinch of red chilies, and white wine, and in conclusion, finished with a creamy pat of butter and Parmigiano Reggiano.  This Mixed Mushroom Risotto is so packed with flavor that each bite will leave you wanting another and another……..

How to get started:

  1. Firstly, gather up your ingredients, and get a deep sauté pan.
  2. Secondly, pour vegetable stock into a pot and keep on warm.
  3. Thirdly, wash and pat dry your mushrooms, then roughly chop.
  4. Fourthly, in the pan drizzle olive oil, garlic, and a sprinkle of dried red chili flakes. Bring to a bit of a sizzle then add in your onions, season and sauté until almost soft.
  5. Fifthly, add the mushrooms into the pan and stir. Sauté for a few minutes to allow the juices to render. Time to pour in the white wine and cook for a bit more.
  6. Toss in rice and stir well to coat them with all the goodness of the pan.  
  7. Lastly, this is where love comes in. Add a couple of ladles of stock just covering the rice. Keep stirring until you start to see that the broth is dissipating and a sizzling sound starts. Time to add more stock.
  8. You continue this for some time until you have the desired texture you want. We always go for al dente, meaning the rice has a bit of bite!

The finishing touch!

Risotto is always finished with a nice dollop of butter and a generous handful of Parmigiano Reggiano! 

A little more love!

Then the butter and Parmigiano are stirred gently but vigorously to create the famous “wave” risotto is known for, and finally covered for a couple of minutes to rest. This allows the rice to relax, more so, allow all that starch to become even more creamy. You know when you have achieved a great risotto when you move it in the pan and it flows to and fro like a wave caressing the shore. In Italian, we say “Risotto all’onda“.

Mixed Mushroom Risotto-two plates and glass

Time to serve!

The aroma is incredible. I can smell the earthiness and nuttiness of the mushrooms. In the backdrop, there is the pungent profile of the Parmigiano! I love how creamy the risotto is. It just flows on my tongue and just when I think my senses have relaxed, there is this bite of the rice that just wakes up the taste buds in a most delightful way.

That added butter and Parmigiano is like icing on a cake. It finishes it beautifully adding such a wonderful richness to the whole!

If there ever was a dish

When I think of Fall, I see the trees starting to whither, the grass beginning to fade, and the smell of a chill in the air. In conclusion, I feel the need for warm, substantial dishes filled with earthy flavors, luxuriousness, and love. If there ever was a dish that exemplified those feeling, it is this Mixed Mushroom Risotto. 

Give it a try, it will not disappoint you!


Mixed Mushroom Risotto-feature-closeup

Mixed Mushroom Risotto

  • Author: Loreto and Nicoletta
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free


Mixed Mushroom Risotto. Here is a dish perfect for the changing season. It has an incredible flavor with the wonderfully plump, earthy mushrooms, and plenty of texture from the creaminess of the starch that comes from the rice and that bit of bite when the rice is cooked perfectly! Don’t know what to make for supper? How about a delicious risotto!


  • 3/4 cup (200 g) Carnaroli rice
  • 150200 g mixed fresh mushrooms (oyster, chanterelles, portobellini, shiitake)
  • 1/2 onion, chopped
  • 1 clove garlic, whole
  • 3 tablespoons of extra virgin olive oil
  • pinch of chili flakes
  • 1/4 cup white wine
  • 4 cups vegetable stock
  • 2 tbsp parsley + more for the top
  • salt & pepper to taste
  • pat of butter
  • 1/4 cup to 1/2 cup Parmigiano Reggiano, grated


  1. Prepare the vegetable stock (dry vegetable stock powder mixed with hot water) and leave it on low heat during the whole time of the risotto making process.
  2. Clean, wash, pat dry, and chop fresh mushrooms.
  3. Drizzle olive oil into a medium-sized pot to coat the bottom. Add garlic whole, and a pinch of chili flakes. Sautee for a couple of minutes then add onion and sauté until they become translucent about 2 minutes.
  4. Add mushrooms, season with salt and pepper, and saute for 2-3 minutes. Then, pour in white wine and cook, stirring, until wine dissipates. Take out the garlic whole.
  5. Add rice and coat well with the mushrooms and juices and oil from the pan.
  6. Keep heat to a medium setting. Start with adding two ladles of vegetable stock, then add one ladle at a time as broth reduces, stirring often until rice is cooked, about 18-20 minutes. Taste the rice, it should have a slight bite to it.
  7. Turn off the heat. Add a pat of butter and grated Parmigiano Reggiano. Stir until all melted and incorporated. Cover and let sit for a couple of minutes.
  8. Serve with a sprinkle of chopped parsley and more Parmigiano on top.


Cooking time may vary according to the 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.

If you want you can add a few drops of white truffle oil at the end with the butter.

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  • Avatar
    Reply Bernice Hill October 20, 2020 at 8:58 pm

    You two have hit upon my weakness…a creamy risotto with mushrooms. Absolutely my number one comfort food. I’ve been mushroom picking a few times, though I missed the chance to learn from a professional. An uncle of mine was a Professor of Mycology at the University of Manitoba. Sadly, he is gone now but I have his book! I would love to learn more as I’m still nervous with my identification.

    • Loreto
      Reply Loreto October 21, 2020 at 8:05 am

      Thank you Bernice. Yes you have to be really careful as a lot of mushrooms are similar in look. I think people like my dad, uncles and aunts and even Nicoletta’s father are mushroom whisperers. Luckily you had your uncle and have his book. May need to channel his inner mushroom whisperer!
      Happy Mushroom 101! lol!

  • Avatar
    Reply Vanessa October 20, 2020 at 11:12 pm

    One of my favourite dishes! I love that you use a variety of mushrooms. It’s on my bucket list to eat all of these delicious foods in Italy one day but at least I can pretend for now while digging into this delicious risotto.

    • Loreto
      Reply Loreto October 21, 2020 at 8:02 am

      I like your way of thinking! Always diversify your ways to bring what you desire to you! We would love to hear how you make ot with the risotto!
      Happy Cooking!

  • Avatar
    Reply Wanda October 21, 2020 at 9:33 am

    This is a dish my whole family would love! I will definitely try it and look for Carnaroli rice!

    • Loreto
      Reply Loreto October 26, 2020 at 7:36 am

      That’s fantastic Wanda, so excited for you to try it and so glad you are going to look for the Carnaroli rice! It is so good in texture and flavor, perfect for risotto!

  • Avatar
    Reply Shailaja October 21, 2020 at 10:58 am

    We love Risotto too…This looks creamy and scrumptious! Always a winner for dinnertime! Bon appetit!

    • Loreto
      Reply Loreto October 26, 2020 at 7:34 am

      Thank you! So true a wonderful dinner idea that wins the family over. So glad you liked it!
      Happy cooking!

  • Avatar
    Reply Elaine October 21, 2020 at 9:05 pm

    Loving your detailed instructions–I feel like I could make a really good risotto now!! I live in an area known for its mushrooms and have been foraging a few times. Lots of fun, but easy to get lost! Thanks for a helpful recipe you two!

    • Loreto
      Reply Loreto October 26, 2020 at 7:33 am

      Hi Elaine, you are so welcome. So nice to be able to forage your own food, but don’t get lost we would miss you! lol. Thanks for sharing and happy mushroom picking!

  • Avatar
    Reply Sean October 24, 2020 at 11:50 am

    I’m always amazed by – and a little afraid of – mushroom foragers. I’d like to get my own foraging skills to that level some day, but the biologist in me is acutely aware of the potential consequences of mushroom mix-ups! Love what you’ve done with a simple, flavourful risotto here, and it’s fun to imagine the diverse possibilities that come with different types and quantities of wild mushrooms. It’s a bumper year for mushrooms here on the West Coast, so there’s a lot to try out! Looking forward to it!

    • Loreto
      Reply Loreto October 26, 2020 at 7:30 am

      Hi Sean, thanks for sharing. I agree there are so many varieties of mushrooms and so many look alike. Its a risky business and I think I will leave it to the artisans of this craft like my father and uncle. That’s fantastic that there are so many mushrooms this year. A great thing for us foodies and mushroom lovers. Risotto is such a great way to utilize these wonderful fungi!

  • Avatar
    Reply Debra October 25, 2020 at 7:26 pm

    Mmmm….love the satisfying and rich vegetarian dish. Risotto and mushrooms go so well together for a decadent treat.

    • Loreto
      Reply Loreto October 26, 2020 at 7:27 am

      Thank you Debra, and you are so right. Risotto has that way of maaking you feel warm and fuzzy. A much needed thing right now!
      Have a great day!

  • Avatar
    Reply Terri October 25, 2020 at 9:04 pm

    I am mushroom crazy and have fond memories of mushroom picking with my Dad and my Mom being worried we’d be poisoned too haha! I have never made Risotto and always wanted to, so I’ll definitely be giving this a try!

    • Loreto
      Reply Loreto October 26, 2020 at 7:26 am

      Thank you Terri for sharing, funny as we all have some fond memories with food!
      Happy risotto making. I think you are going to love it!

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