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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