Wild Mushroom Risotto
This Wild Mushroom Risotto is rich, earthy, and deeply comforting; a vegetarian take that layers shiitake, oyster, beechwood, and baby bella mushrooms with parmesan and a hint of nutritional yeast for an umami boost. Perfect for cozy dinners when you want something elegant but approachable.
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.
Notes
Stirring frequently helps release the starches that give risotto its signature creaminess.
You can replace the wine with a splash of lemon juice or additional broth for an alcohol-free version.
Add a drizzle of truffle oil for an extra layer of earthy flavor.