Wild Mushroom Risotto
- 25m Prep Time
- 15m Cook Time
- 40m Ready In
A creamy wild mushroom risotto with Parmesan, topped with sautéed mushrooms and optional fried egg. This Italian classic is rich and satisfying.
Ingredients
- 59.1 ml extra virgin olive oil divided
- 1 large onion finely chopped
- 4 clove garlic crushed with press, divided
- 473 ml Arborio rice
- 237 ml dry white wine
- 946 ml low-sodium chicken broth or water
- 3.7 ml salt
- 3.7 ml pepper
- 237 ml finely grated Parmesan
- 454 g mixed wild mushrooms stemmed and sliced
- 1 red chile thinly sliced
- 2 sprig thyme broken into small pieces
- 4 fried eggs for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 476 mg
- Iron: 3.62 mg
- Magnesium: 56.7 mg
- Phosphorus: 384 mg
- Potassium: 746 mg
- Zinc: 2.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml Arborio rice
- 237 ml dry white wine
- 946 ml low-sodium chicken broth or water
- 3.7 ml salt
- 3.7 ml pepper
- 237 ml finely grated Parmesan
Prepare
- 59.1 ml extra virgin olive oil, divided
- 1 large onion, finely chopped
- 4 clove garlic, crushed with press, divided
- 454 g mixed wild mushrooms, stemmed and sliced
- 1 red chile, thinly sliced
- 2 sprig thyme, broken into small pieces
- 4 fried eggs, for serving (optional)
Let's Cook
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Step 1.
Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the finely chopped onion, cover, and cook, stirring occasionally, until tender, 6 to 8 minutes.
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Step 2.
Stir in half of the crushed garlic and cook for 2 minutes, until fragrant.
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Step 3.
Add the Arborio rice and dry white wine. Cook, stirring constantly, until the wine is fully absorbed, about 3 minutes.
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Step 4.
Pour in the chicken broth (or water), salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
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Step 5.
Stir in the finely grated Parmesan cheese until melted and combined. Spread 3 cups of the risotto onto a parchment-lined baking sheet to cool. Set aside or refrigerate covered for later use.
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Step 6.
While the risotto simmers, heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add half of the sliced mushrooms and cook, tossing occasionally, until golden brown, 6 to 8 minutes. Transfer to a plate.
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Step 7.
Add the remaining mushrooms to the skillet and cook, tossing occasionally, until golden brown, 6 to 8 minutes. Then add the sliced red chile, broken thyme sprigs, and remaining garlic. Cook for 2 more minutes, then toss with the first batch of mushrooms.
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Step 8.
Serve the mushroom mixture over the risotto. Top each serving with a fried egg, if desired.