Wild Mushroom Risotto Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 cups - Mixed Mushrooms
  • 1 cups - Spring Onions or scallions, white part only, roughly chopped
  • 5 tablespoons - Olive Oil
  • - Salt & Black Pepper, to taste
  • 2 tablespoons - Unsalted Butter
  • 1/2 - White Onion, minced
  • 4 cups - Vegetable Stock, warm
  • 1 1/2 cups - Arborio Rice
  • 1 cups - Dry White Wine
  • 1 leaves - Bay Leaf
  • 1/3 cups - Aged Cheddar, grated
  • 1/3 cups - Aged Gouda, grated
  • 2 ounces - Brie, rind removed
  • 2 tablespoons - Creme Fraiche
  • - Chopped Chives, for garnish
  • Directions:

    1) Preheat oven to 400. Clean mushrooms and pat dry. Slice mushrooms vertically from base to cap.

    2) Toss sliced mushrooms and spring onions or scallioins with 3 tablespoons oil. Season with salt and pepper. Roast 15 minutes, or until slightly browned. Meanwhile, bring stock to a low simmer.

    3) In a thick-bottomed saucepan, heat butter, remaining 2 tablespoons oil and minced onion. Cook over medium heat until onionn is translucent, about 3 minutes.

    4) Add rice and cook with onion for about a minute. Add wine and bay leaf. Stir until wine is reduced by half. Add enough hot stock to cover rice. Stirring constantly, gradually add more stock. When rice is cooked to your liking, add roasted mushrooms and spring onions, cheeses and creme fraiche, stirring over low heat until fully absorbed. Add salt and pepper, to taste. Garnish with chopped chives and serve.

    Brief Description

    This risotto works well with any mix of mushrooms

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 15 min


    WSJ Off Duty, 5/19/2012, by Katy McLaughlin, adadpted from Picco restaurant, Larkspur, CA

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    Posted On:

    May 19, 2012

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