There’s a certain group of people on this earth who know me, partially, for my risotto. For the longest time, risotto was my go to dish when I wanted to have company over and impress them with a delicious yet cozy meal. The rhythm to making risotto is unique and hard to replicate in other dishes. It’s slow but steady; you pour, stir, and wait. Then you do it again. And again.. and again… and somewhere in those thirty-some minutes of repetition, the kitchen fills with the scent of shallots and garlic and white wine and whatever else you are adding in, and you start to feel like you’re building something gorgeous truly from the ground up.
This Wild Mushroom Risotto leans into that feeling. It layers shiitake, oyster, beechwood, and baby bella mushrooms together in one pot, with each bringing its own texture: shiitakes with chew, oyster mushrooms with silkiness, beechwood mushrooms with nutty tones, and baby bella’s as the familiar standard. Together, they turn this simple rice into something rich and layered.
As a nutritional yeast lover, I also couldn’t help but add in a small spoonful of nutritional yeast as I did my final stir of the parmesan cheese, adding a gentle umami undertone to support without overpowering the mushrooms. The yeast gives body to the sauce too; the parmesan brings a salty finish and these two together are what ties it together in the end.
Hot Tip: Resist rushing it. Keep your broth warm on another burner on your stove, and stir often enough that the rice releases its starch but doesn’t stick. You’ll know it’s ready when the risotto moves slowly across the spoon, glossy and thick without being clumpy. Clumpy is never the goal which is why going slow is truly what makes this dish unique.
Serve it right away—risotto waits for no one. Those starches will get clumpy once it’s cool (you’ll know this if you have leftovers). Finish with the option of some herbs, maybe a little extra black pepper, and maybe an extra sprinkle of parmesan if you’re feeling generous.
Risotto rewards you for staying close and tasting as you go, so do just that. Perfect for nights where you have some time to savor the process, or make while friends are arriving to do exactly as I used to – impress the guests in your home.
Wild Mushroom Risotto
Equipment
- Large sauté pan or Dutch oven
- Wooden spoon
- Ladle
- Cutting board and knife
- Measuring cups and spoons
- Cheese grater
Ingredients
- 1 ½ cups arborio rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium shallot finely diced
- 4 cups vegetable broth kept warm on the stove
- ½ cup dry white wine
- 1 cup mixed mushrooms shiitake, oyster, beechwood, baby bella, cleaned and sliced
- ¼ cup grated parmesan cheese plus extra for serving
- 1 tablespoon nutritional yeast
- 1 teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 1 tablespoon chopped parsley or thyme for garnish
Instructions
- Heat olive oil and butter in a large pan over medium heat. Add the mixed mushrooms and sauté for about 5–6 minutes until softened and lightly browned. Remove half the mushrooms and set aside for topping.
- To the same pan, add diced shallot and cook for 2–3 minutes until translucent.
- Add the arborio rice and stir to coat each grain in the oil and butter mixture. Cook for about 1–2 minutes until slightly translucent at the edges.
- Pour in the white wine and stir until fully absorbed.
- Using a ladle, add warm vegetable broth one scoop at a time, stirring often and waiting until the liquid is mostly absorbed before adding more. Continue this process for about 25 minutes, or until the rice is creamy and al dente.
- Stir in parmesan cheese, nutritional yeast, and the reserved mushrooms. Adjust seasoning with salt and pepper.
- Spoon into bowls, garnish with herbs and extra parmesan, and serve immediately while creamy and hot.