• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Mushroom Risotto

By Jennifer Leave a Comment

Mushroom Risotto

Jump to Recipe Print Recipe

Mushroom Risotto | Jennifer CooksRisotto is a classic Italian comfort side dish that I fell in love with many years ago.  This Mushroom Risotto is a variation of the original Classic Risotto, and is wonderful on its own or as a decadent side dish.  I don't make risotto all that often because it requires about 25 minutes of steady attention, stirring frequently and adding ladle-fulls of warm broth.  However, when I do make it, I always wonder why I don't make it more often…the time and effort is definitely worth it!

Mushroom Risotto | Jennifer CooksThis recipe uses my Classic Risotto and combines it with a mixture of cremini, shiitake, porcini and chanterelle mushrooms, along with white wine, garlic, chives, truffle oil and creamy Arborio rice.  This is wonderful for a meal all by itself, or serve it as a side dish with some of these dishes: Grilled Sirloin Steak, Braised Beef Short Ribs, Brown Sugar Balsamic Glazed Pork Tenderloin, Chicken Marsala, Pan Seared Scallops with Citrus Balsamic Glaze, Simply Grilled Wild Sockeye Salmon.

I hope you enjoy!

SaveSaved! SaveSaved!
Mushroom Risotto | Jennifer Cooks

Wild Mushroom Risotto

No ratings yet
Print Pin Rate
Servings: 4 to 6 side dish servings
Author: Jennifer Locklin

Ingredients

  • 1 stick butter divided
  • 1 tablespoon olive oil
  • 2 pounds fresh wild mushrooms sliced
  • 8 cups chicken broth
  • 1 tablespoon olive oil
  • 1 cup finely chopped leek or white onion
  • 2 cups Arborio rice
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 1 teaspoon white truffle oil
  • ½ cup grated parmesan cheese
  • 1 tablespoon chopped fresh chives
Get Recipe Ingredients

Instructions

  • Working in batches, melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add ⅓ of the mushrooms and saute until golden brown, then season with salt and pepper to taste.
  • Continue with the remaining mushrooms; set aside for later.
  • Bring 8 cups chicken broth to a boil, then immediately reduce to a slow simmer; keep warm.
  • In the same skillet, melt remaining butter with olive oil over medium heat.
  • Saute leek just until tender, about 5 minutes.
  • Add rice and continue sautéing until the edges of the rice begin to look translucent.
  • Stir in white wine and continue cooking and stirring for about 1 minute.
  • Stir in 1 cup of warm chicken broth and stir occasionally until the liquid is almost absorbed.
  • Continue adding broth, 1 cup at a time and stirring until liquid is absorbed, all broth has been used and rice is tender and creamy.
  • Remove from heat and stir in cream until combined, then fold in sautéed mushrooms.
  • Stir in truffle oil, parmesan and chives, then taste for seasoning. Adjust seasoning with salt and pepper to taste.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Linking up with: i heart nap time  and i should be mopping the floor

Filed Under: Main Dish, Pasta, Rice, Beans & Peas, Side Dish Tagged With: Dinner, Gluten-Free, Mushroom, Rice, Risotto, Side Dish, Vegetarian

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas
  • Cold Green Bean Salad with Citrus Vinagrette and garnished with orange supremes, blue cheese, toasted walnuts, and pomegranate arils.
    Green Bean Salad with Citrus Dressing
  • Chuy’s Jalapeno Ranch Dip
    Chuy’s Jalapeno Ranch
  • Strawberry Shortcake
    Simple Strawberry Shortcake

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required