Wild Mushroom Risotto | Risotto Recipe

Wild mushroom risotto by Chf Ankit gaurav

Risotto is short-grain rice from northern Italy. It is known for its high starch content, silky and smooth texture. It is great comfort food, with lots of carbohydrates, butter, and cheese. You can add plenty of flavorful aromatics, herbs, vegetables, meat and fish as per your choice. 

When the risotto is prepared the starches to slough off the exterior and add thick creaminess to the dishes. There is a variety of risotto rice but Arborio rice is commonly used and is a great option. 

The risotto may sound fancy, but you can easily prepare it at home. By giving extra attention, time, and care you can do it. It can be a great way to make your evening after a long day! 

Pour a glass of wine and enjoy the time you get to stir your risotto to perfection.


Prep time: 10 mins

Cooking time: 25 mins

Level: medium-hard

Serving: 4 



  1. Olive oil – 1 tablespoon 
  2. Mixed mushrooms (washed, sliced) – 1-1/2 cup
  3. Butter – 1/2 cup
  4. Onion (chopped) – 1/2 cup
  5. Garlic cloves (chopped) – 1 teaspoon
  6. Arborio rice – 2 cups
  7. White wine – 3/4 cup
  8. Chicken Stock – as required
  9. Salt – to taste
  10. Black pepper (freshly grounded) – to taste
  11. Parmesan cheese (grated) – 1/3 cup


  1. Heat chicken stock on moderate heat and then reduce the heat to simmer. 
  2. I am using chicken stock to give more flavor and richness to the dish. For vegetarian  version you can use vegetable stock
  3. Heat a pan, add olive oil. Add onion and cook till translucent. Add garlic. Saute it. 
  4. Add mushroom, salt and pepper. Cook over medium heat. Stirring occasionally. Cook till the mushrooms are cooked and caramelized. 
  5. Add arborio rice and stir continuously.
  6. Add white wine to de-glaze the pan. This process is known as Tostatura. Season with salt and pepper. Cook for a few mins or until the wine is absorbed.
  7. Add a spoonful of hot chicken stock and stir until it is absorbed.
  8. Gradually add the hot stock until the rice is al-dente. Stirring continuously. Check the seasoning.
  9. Remove the pan from the heat. 
  10. Finish with parmesan cheese and butter. This process is known as mantecatura.
  11. Transfer risotto to a serving plate. Garnish with grated parmesan cheese. 
  12. Serve hot.