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Wild Mushroom Risotto

For pure comfort food, risotto has few peers. Our elegant version is rich in mushroom flavor. Don't stint on the ingredients: real Parmesan, plenty of wild mushrooms, and a mushroom stock made with Essence de Champignon Gold make it stellar.


6 to 8
  • 1/4 cup fruity olive oil
  • 1 1/2 cups finely chopped onion (about 3 medium onions)
  • 12 ounces fresh wild mushrooms, sliced (assorted portabello, cremini, shiitake, morel, as available)
  • 2 cups Arborio rice
  • 3/4 cup dry white wine
  • 3 ounces Essence de Champignon Gold® dissolved in 7 cups simmering water
  • Salt and ground black pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley


  1. Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté them until they are lightly browned, 6-8 minutes. Stir in the mushrooms and cook until they are tender, about 5 minutes, then add the rice and stir to coat  the grains with oil. Pour in the wine and bring the liquid to a boil.
  2. Reduce the heat so the liquid is simmering, and, stirring often, add the heated mushroom stock by cupfuls, stirring until the rice has absorbed nearly all of the liquid before adding the next cup, about 20 minutes total time.
  3. Stir in the salt, pepper, cheese, and parsley. The rice grains should be al dente, and the risotto should have a creamy consistency. Add more stock if the risotto seems too dry. Divide the risotto among warmed plates and serve it immediately.

Additional Tips

Wine Pairing: Pinot Noir, Beaujolais, or a lightly oaked Chardonnay.

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Classic French Stocks and Sauces