Italian · Dinner

Wild mushroom risotto

Name: Wild mushroom risotto
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 2 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 ounce dried porcini mushrooms; 1 cup boiling water; 6 cups low-sodium chicken or vegetable stock; 1 pound mixed fresh mushrooms, such as cremini, shiitake, oyster, or maitake, trimmed and sliced; 2 tablespoons extra-virgin olive oil; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 5 tablespoons unsalted butter, divided and chilled; 1 large shallot, finely diced; 2 cups Carnaroli rice; 1/2 cup dry white wine; 1 cup finely grated Parmigiano-Reggiano; 1/4 cup chopped flat-leaf parsley

Loose, creamy Carnaroli risotto layered with porcini broth and deeply browned mixed mushrooms, then finished with butter, Parmigiano, and parsley.

About 1 hr 5 minTotal

About 1 hrActive

$$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 ounce dried porcini mushrooms
1 cup boiling water
6 cups low-sodium chicken or vegetable stock
1 pound mixed fresh mushrooms, such as cremini, shiitake, oyster, or maitake, trimmed and sliced
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
5 tablespoons unsalted butter, divided and chilled
1 large shallot, finely diced
2 cups Carnaroli rice
1/2 cup dry white wine
1 cup finely grated Parmigiano-Reggiano
1/4 cup chopped flat-leaf parsley

Instructions

Cover dried porcini with boiling water for 20 minutes. Lift them out, rinse away grit, chop, and strain soaking liquid through a coffee filter. Combine that liquid with stock and keep at a bare simmer.
Heat a over medium-high. Brown fresh mushrooms in uncrowded batches with oil and 1/2 teaspoon salt, letting each batch take on deep color before tossing. Add chopped porcini and pepper for 1 minute, then reserve all mushrooms.
Melt 1 tablespoon butter over medium-low and soften shallot with the remaining 1 teaspoon salt without browning, 5 minutes. Add rice and stir until grains are hot and translucent at the edges, 3 minutes. Add wine and cook until fully evaporated.
Add hot stock one ladle at a time at a gentle simmer, stirring often and waiting until nearly absorbed before adding more. At 12 minutes, fold in two-thirds of the mushrooms; continue until rice is al dente and flowing, 17 to 19 minutes total.
Remove from heat and beat in remaining 4 tablespoons cold butter, Parmigiano, and parsley. Adjust with hot stock so it ripples rather than mounds, rest 2 minutes, and serve with reserved browned mushrooms on top.

Northern ItalyNorthern Italian rice and polenta traditions

From the table

About this recipe

Mushroom risotto belongs broadly to northern Italian rice cooking rather than to one protected town recipe. Dried porcini deepen the broth while separately browned fresh mushrooms preserve distinct texture; “wild” describes the flavor family and does not imply every mushroom was foraged.

“Wild” mushroom mixes often include cultivated shiitake, oyster, or maitake; the name describes the flavor family, not a claim that every mushroom was foraged. Dried porcini build depth, but their liquor must be filtered for grit. Browning fresh mushrooms separately avoids steaming them or overcooking the rice. This Kwilt version follows the reviewed household adaptation: Combine the highest-rated fresh-mushroom pattern with filtered dried-porcini liquor and reserve some browned mushrooms for textural contrast.

Sources

Dinner does not stop at the recipe