Wild Mushroom Tuscan Risotto

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people


Mushroom Stock

  • 1/2 pound mushrooms wild or standard
  • 5 bay leaves whole
  • 2 quarts cold water
  • 1/2 bunch parsely
  • 1/2 bunch thyme
  • 1 medium yellow onion
  • 4 sprigs rosemary
  • 4 cloves garlic
  • 1 cup dry white wine


  • 2 cups Arborio rice
  • 3 tbsp butter
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 1 tbsp shallots minced
  • 1 tbsp garlic minced
  • 1 cup dry white wine
  • 1/2 cup heavy cream
  • 4 cups mushroom stock
  • 4 cups assorted mushrooms quartered
  • 1/2 cup Parmigiano-Reggiano cheese grated
  • 3 tbsp chives, parsely, rosemary mix chopped


Mushroom Stock

  1. Clean, wash and quarter 4 cups assorted mushrooms, crush 4 cloves garlic, cut 1 small yellow onion in half and add all to 2 quarts cold water. Bring to boil then simmer for 2 hours. Strain and set aside.


  1. Using a small stock pot add 3 tablespoons-butter and Olive oil to medium heat then add 2 cups risotto and toast evenly by stirring risotto with wood spoon 3-5 minutes. Set aside.

  2. Mince garlic, onion, shallots and add to toasted risotto. Continue cooking risotto until onions and shallots are translucent and garlic gives off aromatics. NOTE: If adding other vegetables to risotto, add them now.

  3. Add 1 cup dry white wine (like chardonnay) and cook until wine has evaporated. About 2 minutes.

  4. Slowly add Mushroom stock 3 oz. ladle at a time, continue stirring.Cook for 3 minutes.

  5. using a separate saute pan on high heat, get it smoking hot but do not add any butter or oil to it just yet.

  6. Add your mushrooms and saute until you get some color, about 2 minutes total. (Remember no oil or butter) Then fold in all remaining herbs, continue stirring for 1 minute. Set aside.

  7. to the risotto add heavy cream and continue cooking low heat for 2 minutes then add sauteed mushrooms to risotto,and fold.

  8. Fold in cubed cold butter, chives and Parmesan Cheese.

  9. Note: If risotto seizes and dries up simply add a touch more of Mushroom Stock and fold.