Wild Mushroom Risotto

Wild Mushroom Risotto Recipe


  • 4 cups chicken stock
  • 2 tbsp butter
  • 2 shallots, chopped
  • 1 garlic clove, chopped
  • 5 fresh sage leaves, chopped
  • 1 cup arborio rice
  • ½ cup dry white wine
  • ½ oz dried porcini mushrooms, rehydrated and chopped
  • ½ lb fresh wild mushrooms such as chanterelles, morels, shiitake, porcini, sliced
  • ½ cup parmesan, freshly grated
  • Salt & fresh ground black pepper, to taste
  • ¼ cup chives, chopped
  • Truffle oil


In a saucepan, bring stock to a boil over high heat, then reduce to a simmer. In a seperate skillet, melt 1 tbsp butter over medium heat. Add shallots, garlic, and sage. Cook about 5 minutes or until the shallots are translucent. Add rice and let simmer, stirring constantly for about 5 minutes. Add dry white wine and stir until absorbed into rice. Stir in all of the mushrooms and 1½ cups of hot chicken stock. Let simmer, stirring frequently until almost all of the liquid has evaporated. Continue adding stock, about ¼ cup at a time, stirring frequently for about 20 minutes. The rice should be tender but firm to bite, and the mixture will be creamy. Remove from heat and stir in the remaining butter and parmesan cheese. Season with salt and pepper. Garnish with chives and serve with a drizzle of truffle oil.