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5 from 3 votes
Wild Mushroom Risotto
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Nothing says risotto better than the first version that I had... wild mushroom risotto. In this recipe I added frozen peas.
Servings: 8
Author: Ann
  • 2 cups Parmesan
  • 3 cloves Garlic
  • 1 Onion
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 pound Arborio Rice
  • 7 cups to 8 Cups Vegetable Broth
  • 16 oz baby portobello mushrooms
  • 8 oz porcini mushroom rehydrated
  • 1 cup of frozen peas
  • Salt And Pepper to taste
  1. Grate 2 cups of cheese and set aside. Finely dice 3 cloves of garlic. Dice 1 large onion( this is when you want to make them small and pretty). Heat vegetable broth on medium heat in a separate pot. Take out 1 cup of your broth and add to the dried porchini mushrooms. Allow to rehydrate then remove the mushrooms making sure you get rid of the grit from the mushrooms. set aside.
  2. Heat a large pot (I used my dutch oven) over medium-low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for 4-5 minutes until the onion is translucent. Add your mushrooms.
  3. Add 1 pound of Arborio Rice and stir to coat the rice thoroughly.
  4. Adding 2 ladles at a time, add 7-8 cups of broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.
  5. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper. Add salt to taste. Make it now and thank me later...Enjoy!!!