Wild mushroom risotto

Wild mushroom risotto


  1. Arborio rice 1 cup
  2. Fresh forest mushrooms 6-8 pcs.
  3. Onion 1 pc.
  4. Butter optional
  5. White wine 0.5 cup
  6. Vegetable broth 2 cups
  7. Parmesan to taste
  8. Parsley to taste
  • Main Ingredients Mushrooms, Rice
  • Serving 2 servings


frying pan, shovel, knife, board


Step 1: prepare the ingredients.

Everything will be prepared quite quickly, so immediately make sure that you measure the right amount of all the ingredients.
If everything is in place, you can come out!

Step 2: fry the mushrooms.

Carefully clean the mushrooms from forest dirt (leaves, twigs) and cut into longitudinal slices.
You do not need to wash them, so they absorb water and do not fry.

Heat the butter in a pan and fry the mushrooms in it. Salt. Toast for 3 minutes, then put the mushrooms on a plate.

Step 3: prepare the broth.

It is better to prepare the vegetable broth in advance, just chop coarsely two carrots, a parsley root, a piece of leek and celery and cook for several minutes. Do not forget to salt.

Step 4: prepare the rice.

Do not pour the oil left over from the mushrooms; it has absorbed the aroma and has become especially tasty. Sauté finely chopped onion in it.
When the onion becomes clear, add rice to it. Sauté a little while stirring, then pour in the wine and soup ladle. Cook, stirring, for 2 minutes. After this, the liquid evaporates, add another vegetable broth and continue cooking, periodically adding liquid. You may need a little more or a little less broth than indicated.

Step 5: add the mushrooms.

Arborio rice should cook through 15 minutes about. But three minutes before the rice is fully cooked, you need to put the mushrooms (together with the last portion of the broth) and mix everything well.
Salt and pepper to taste.
Rice should remain al dente, do not digest it.

Step 6: serve risotto with wild mushrooms.

Place risotto with wild mushrooms on a plate, sprinkle with parmesan and parsley. Serve with a glass of white wine.
Enjoy your meal!