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Wild Mushroom Risotto

Servings: 4 to 6 side dish servings
Author: Jennifer Locklin


  • 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
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 teaspoon white truffle oil
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon chopped fresh chives


  • Working in batches, melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add 1/3 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.