Photo of Wild Mushroom Risotto by WW

Wild Mushroom Risotto

Total Time
1 hr
15 min
40 min
In Italy, risotto is usually served spread out on a large flat plate or in a very shallow bowl. It’s then eaten from the outside in, giving the center of the risotto time to cool down. This version of the traditional dish is inspired by the porcini risotto dishes common in Piedmont. Take note, the risotto is done when the grains are tender, but still have bite and remain separate. The overall consistency should be moist and creamy. Complete your Italian meal with a glass of vino—try a rich white, like Pinot Bianco, or go earthy with a red, like Brunello.


Chicken broth

5 cup(s)

Dried porcini mushrooms

1 oz

Olive oil

1 tsp

Cremini mushroom

¾ pound(s), oyster, and/or shiitake, sliced


3 large, chopped

Uncooked arborio rice

1 cup(s)

White wine

¼ cup(s)

Baby spinach

5 oz

Unsalted butter

1 Tbsp

Grated Parmesan cheese

3 Tbsp

Fresh parsley

2 Tbsp, chopped (optional)


  1. Put broth in medium saucepan and bring to boil over medium-high. Remove from heat, add porcini mushrooms, cover, and let stand until mushrooms are softened, about 5 minutes. Strain through a fine mesh sieve into a bowl; remove mushrooms, rinse to remove any grit, and coarsely chop.
  2. Return strained broth to saucepan; cover and keep at low simmer.
  3. Heat oil in large saucepan over medium heat. Add fresh mushrooms and shallots and cook, stirring occasionally, until mushrooms and shallots are tender, about 8 minutes.
  4. Stir rice into mushroom mixture and cook, stirring, until outer grain is translucent, about 2 minutes. Stir in wine and cook, stirring, until absorbed, about 1 minute. Stir in chopped mushrooms. Add broth, 2/3 cup at a time, stirring until absorbed before adding more. Keep stirring and adding broth until rice is just tender but still slightly chewy in center, about 25 minutes from first addition of broth. Stir in spinach until wilted.
  5. Remove from heat; stir in butter and Parmesan. Divide among 6 bowls and sprinkle with pepper and optional parsley.
  6. Serving size: about 1 cup