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How to make wild mushroom risotto

Wild mushroom risotto in a black bowl
Photo by Shari Pennington

This hearty dish pairs well with the 2019 Altezza Red from the 868 Estate Vineyards. It appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.

What You’ll Need:

  • 8 cups chicken stock
  • 3 T. olive oil, divided
  • 1 c. chopped onion
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 2 c. arborio rice
  • ¾ c. dry white wine
  • 4 c. sliced wild mushrooms

  • ½ t. rubbed thyme
  • 2 T. butter
  • ⅔ c. freshly grated parmesan cheese
  • ½ t. Salt
  • ¼ t. Pepper
  • Additional parmesan and parsley for garnish
  • Saucepan
  • Saute pan


Step 1: In a medium saucepan, bring the stock to a simmer and hold at a simmer throughout the process.

Step 2: In a large saute pan, heat 1 T. olive oil over medium-high heat then saute the onion, shallot, and garlic until just softened.

Step 3: Add the rice and stir over the heat for one minute. Add 1 c. stock and stir. Reduce the heat to medium.

Step 4: Add the second cup and stir until the liquid is almost completely absorbed. Add another cup of stock and half the wine.

Step 5: Repeat the process of stirring while the rice absorbs the liquid until you have only two cups of stock remaining.

Step 6: Then add the remaining wine and ½ c. stock. Cook until just absorbed and test for doneness.

The rice should be al dente (Italian for “to the tooth”).

Step 7: Add additional stock if necessary ½ cup at a time until the rice is one and still very moist but not swimming in liquid.

Step 8: In another saute pan, heat the remaining oil and saute the mushrooms over medium-high heat until they just begin to soften. Add the thyme and remove from heat.

Step 9: Stir into the rice then add the butter, parmesan, salt and pepper. Stir well to incorporate.

If dry, add a bit more stock.

Step 10: The risotto should “pool” on the plate not “plop” on the plate. Add stock as needed.

Step 11: Garnish and serve.

Serves 4