Heirloom Mushroom Risotto with White Wine

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Creamy Arborio rice simmered with mixed wild mushrooms and white wine, finished with Parmesan for a luxurious texture. This Italian rice and grain recipe (vegetarian), ready in about 45 minutes, pairs Arborio rice, Mixed wild mushrooms, and Dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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 "Build a week of meals around this recipe" 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 1/2 cups Arborio rice
• 1 1/2 cups Mixed wild mushrooms
• 1/2 cup Dry white wine
• 4 cups Chicken stock
• 3 tbsp Unsalted butter
• 1/2 cup Parmesan cheese
• 1/4 cup Shallot

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Finely chop shallot and slice mushrooms into 1/4-inch pieces. Heat butter in a large saucepan over medium heat until melted.
2. Step 2: Add shallot and cook 2 minutes until translucent. Stir in rice and cook 2 minutes until grains are slightly translucent.
3. Step 3: Pour in white wine and simmer until evaporated. Add 1 cup chicken stock, stirring constantly until absorbed. Repeat adding stock 1/2 cup at a time, stirring until absorbed (about 20 minutes total).
4. Step 4: Stir in mushrooms and cook 5 minutes until tender. Remove from heat, fold in Parmesan, and let rest 5 minutes before serving.