Sautéed Wild Mushroom and Quebec Cheddar Risotto
Creamy Arborio rice cooked with sautéed wild mushrooms and sharp Quebec cheddar for a rich, comforting dish. This italian-inspired rice & grains ready in about 45 minutes pairs Arborio rice, wild mushrooms, sliced, medium shallot, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 1 1/2 cups Arborio rice
- 8 oz wild mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 5 cups vegetable broth, warmed
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 cup Quebec cheddar cheese, shredded
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced wild mushrooms and sauté for 5-7 minutes until browned and their moisture evaporates. Remove mushrooms and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil and 2 tbsp unsalted butter. When butter melts, add 1 finely chopped shallot and 2 minced garlic cloves; cook for 2-3 minutes until translucent and fragrant.
- Step 3: Stir in 1 1/2 cups Arborio rice and cook for 2 minutes, stirring constantly to coat grains with butter and oil.
- Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until wine is mostly absorbed.
- Step 5: Add 5 cups warmed vegetable broth one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next. This should take about 20-25 minutes.
- Step 6: When the rice is creamy and tender but still slightly al dente, fold in the sautéed mushrooms, 1 cup shredded Quebec cheddar cheese, 1 tsp salt, and 1/2 tsp black pepper. Stir gently until cheese melts.
- Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Wild Mushroom and Quebec Cheddar Risotto take to make?
Total time is about 45 minutes (10 min prep + 35 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 Sautéed Wild Mushroom and Quebec Cheddar 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 Sautéed Wild Mushroom and Quebec Cheddar 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 Sautéed Wild Mushroom and Quebec Cheddar 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.
What goes well with Sautéed Wild Mushroom and Quebec Cheddar Risotto?
Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
