Wild Mushroom-and-Red Wine Risotto Recipe

Wild Mushroom-and-Red Wine Risotto Recipe

How To Make Wild Mushroom-and-Red Wine Risotto

Meat wild mushrooms are topped over a creamy, sweet-savory red wine risotto to yield a flavorful lunch meal! Serve this up in just under one hour.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



  • cupschicken stock
  • 2tbspextra virgin olive oil
  • 1small onion
  • salt and freshly ground pepper
  • cupsarborio rice
  • ½cupdry red wine
  • 2tbspunsalted butter
  • 1lbwild mushrooms,mixed
  • 1shallot
  • ½cupparmigiano reggiano
  • 2tbspflat leaf parsley


  1. In a medium saucepan, bring chicken stock to a simmer. Keep warm.

  2. In a large saucepan, heat the olive oil. Add onion, season with salt and pepper, and cook over moderate heat, stirring, for about 5 minutes, until softened.

  3. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until wine is absorbed.

  4. Add 1 cup warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding stock, ½ cup at a time, stirring constantly, until nearly absorbed between additions.

  5. Risotto is done when rice is al dente and suspended in a thick, creamy sauce. Season with salt and pepper.

  6. In a large skillet, melt the butter. Add mushrooms and shallot, season with salt and pepper, and cook over moderately high heat, stirring occasionally, for about 10 minutes, until softened and browned.

  7. Scrape mushrooms into risotto and stir in cheese and parsley.

  8. Serve immediately, and enjoy!


  • Calories: 441.18kcal
  • Fat: 14.91g
  • Saturated Fat: 5.89g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 6.59g
  • Polyunsaturated Fat: 1.25g
  • Carbohydrates: 57.05g
  • Fiber: 5.14g
  • Sugar: 5.87g
  • Protein: 14.94g
  • Cholesterol: 25.20mg
  • Sodium: 955.40mg
  • Calcium: 182.72mg
  • Potassium: 762.39mg
  • Iron: 5.76mg
  • Vitamin A: 65.89µg
  • Vitamin C: 3.78mg
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