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mushroom scallion risotto

Wild Mushroom Risotto

  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Grains & Legumes
  • Method: Cooking
  • Cuisine: Italian


Feel free to use green onions or garlic if you don't have scallions, or another kind of cheese. Risottos are so versatile, they´re great for using those bits and ends in the fridge.



For the mushrooms:

  • 3 cups assorted mushrooms (coarsely sliced)
  • 1 Tbs olive oil
  • 1 Tbs butter
  • Black pepper

For the risotto:

  • 6 cups broth (approximately)
  • ½ cup sherry or white wine
  • 2 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 1/3 cup minced scallions
  • A few sprigs fresh thyme
  • 2 cups Arborio or Carnaroli rice
  • 4 Tbs butter (diced and cold)
  • 1/3 cup grated asiago cheese
  • 2 Tbs. chopped fresh parsley
  • Freshly ground black pepper
  • Chopped green onion (to garnish)


For the mushrooms:

  1. In a skillet, heat oil and butter over high heat.
  2. Add all mushrooms and cook for a few minutes without stirring, until they start to brown a little. Do this over high heat and without salt so the mushrooms brown before they start releasing their water.
  3. Add a little salt and pepper and cook for 1 more minute, stirring a bit. Reserve.

For the risotto:

  1. Bring broth to steady, slow simmer in a saucepan.
  2. Heat butter and oil in a heavy pan over moderate heat. Add scallions, lightly salt, and sauté for 1 or 2 minutes, until beginning to soften, being careful not to brown them.
  3. Add the rice with the thyme and, using a wooden spoon, stir for 1 minute, making sure the grains are very well coated. Add the sherry or white wine, stir once and let it be until it´s almost absorbed.
  4. Add ½ cup of broth and half of the mushrooms. Stir well and cook over medium/low heat. Then continue adding the simmering broth, ½ cup at a time, after the last is almost absorbed. Stir frequently, so that the rice releases the starch and it all turns into a creamy mixture.
  5. The risotto will take about 18 to 20 minutes, the rice will be tender but still firm. Remove the pan from the heat and immediately add the reserved 4 Tbs butter, asiago cheese, and parsley. Stir vigorously to combine with the rice. Add black pepper and check for salt, and add more if needed.
  6. Transfer to a serving platter, mound the remaining mushrooms on top, chopped scallions, a drizzle of olive oil and serve immediately. Risotto waits for no one.


Tips & tricks for making this recipe:

  • Mushrooms: have them cleaned and ready. You can use any combination of fresh or dried mushrooms. If dried make sure you hydrate them first.
  • Soffrito: I like to use scallions, green onion or leeks when making mushroom risotto. Regular onion also works.
  • Stock: I like to have it simmering slowly. Use whatever type of broth or homemade stock you want.
  • Herbs: fresh thyme and parsley are my favorites with mushrooms. Chop parsley at the last moment.
  • Rice: use good risotto rice, such as Arborio or Carnaroli. They are starchier and that is essential for a creamy risotto. You can buy risotto rice (Arborio and Carnaroli) online.

Keywords: mushroom risotto, wild mushroom risotto