Best of the Finger Lakes Mushroom Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy, earthy risotto made with locally foraged mushrooms and a touch of white wine for a dish that tastes like a Seneca Falls culinary gem. This italian-inspired pasta (vegetarian) ready in about 40 minutes pairs arborio rice, mixed wild mushrooms, sliced mushrooms, medium, finely diced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp butter in a large saucepan over medium heat. Add diced shallot and sauté for 2 minutes until translucent, then add sliced mushrooms and cook for 5 minutes until golden brown and moisture evaporates.
  2. Step 2: Stir in arborio rice and cook for 2 minutes, coating each grain with butter and shallot mixture until rice is slightly translucent.
  3. Step 3: Pour in white wine and cook, stirring constantly, until the liquid is almost completely absorbed, about 2 minutes.
  4. Step 4: Add 1 cup chicken broth, stirring constantly until absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until rice is creamy and tender (about 20 minutes total), adding more broth if needed.
  5. Step 5: Remove from heat, stir in 1/2 cup Parmesan cheese, 1 tbsp lemon juice, remaining butter, and parsley. Season with salt and pepper, then let rest for 5 minutes before serving.

Frequently asked questions

How long does Best of the Finger Lakes Mushroom Risotto take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best of the Finger Lakes Mushroom Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Best of the Finger Lakes Mushroom Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best of the Finger Lakes Mushroom Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Best of the Finger Lakes Mushroom Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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