Earthy Delights Recipe

Wild Mushroom Risotto

Wild Mushroom Risotto
There are as many recipes for risotto as there are stars in the sky. Well, alright. Maybe not quite that many. But it does seem as if the possibilities offered by risotto are practically unlimited.

Be creative and use any other mushroom combinations that are available to you.

3 cups Arborio rice
6 Tbsp extra virgin olive oil
9-10 cups hot mushroom, or chicken, stock
1 cup white wine
1 pound White Clamshell mushrooms, cleaned, trimmed and chopped
1 pound Brown Clamshell mushrooms, cleaned, trimmed, and chopped
1/2 pound Trumpet Royale mushrooms, cleaned, trimmed, and chopped
Parmesan cheese, grated


Sauté the rice in 2 tablespoons of olive oil for 2 or 3 minutes. Very gradually, add the hot mushroom stock, about 1 cup at a time, stirring after each addition. Do not add the next cup of stock until the previous cup has been absorbed into the rice.


Add the white wine and stir until the wine is absorbed. Cover and remove from heat.

While the rice is cooking, sauté the mushrooms in 4 tablespoons of olive oil.


When soft, add the mushrooms and the grated Parmesan cheese to the cooked rice. Serve immediately.