Authentic Wild Mushroom Risotto

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

Creamy Arborio rice infused with foraged mushrooms and white wine, finished with a touch of Parmesan. This Italian-inspired rice and grain recipe (vegetarian, gluten-free), ready in about 60 minutes, pairs Arborio rice, Mixed wild mushrooms, White wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup Arborio rice
• 2 cups Mixed wild mushrooms
• 1/2 cup White wine
• 1/2 cup Heavy cream
• 1/2 cup Onion
• 2 cloves Garlic
• 1/4 cup Parmesan cheese
• 2 tbsp Butter
• 1 tbsp Olive oil
• 4 cups Chicken broth

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
2. Step 2: Add 1 cup Arborio rice and stir to coat in fat. Cook 2 minutes until grains are slightly toasted. Pour in 1/2 cup white wine and stir until fully absorbed.
3. Step 3: Begin adding 1 cup chicken broth at a time, stirring constantly, waiting for each addition to be fully absorbed before adding more. After 20 minutes of cooking, stir in 2 cups sliced wild mushrooms and cook 5 minutes until tender.
4. Step 4: Remove from heat. Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan. Season with salt and pepper, then fold in remaining 1 tbsp butter until sauce is glossy and creamy.