Wild Mushroom and Ramp Risotto
Creamy arborio risotto cooked slowly with fresh Kentucky wild mushrooms and fragrant ramps, perfect for a forest-to-table meal. This italian-inspired rice & grains ready in about 45 minutes pairs arborio rice, kept warm chicken broth, wild mushrooms, cleaned and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 1 1/2 cups arborio rice
- 5 cups, kept warm chicken broth
- 8 oz wild mushrooms, cleaned and sliced
- 1/2 cup ramps (wild leeks), chopped
- 1/2 cup shallots, minced
- 1/2 cup dry white wine
- 3 tbsp unsalted butter
- 1/2 cup parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced wild mushrooms and sauté for 5 minutes until golden and fragrant. Remove mushrooms and set aside.
- Step 2: In a heavy-bottomed pot, melt 2 tbsp unsalted butter over medium heat. Add 1/2 cup minced shallots and 1/2 cup chopped ramps, cooking for 3-4 minutes until softened and aromatic.
- Step 3: Stir in 1 1/2 cups arborio rice, coating grains with butter and vegetables, and cook for 2 minutes until rice edges look translucent.
- Step 4: Pour in 1/2 cup dry white wine, stirring constantly until the wine is mostly absorbed.
- Step 5: Add 5 cups warm chicken broth one ladle at a time, stirring gently and allowing each addition to absorb before adding the next, cooking for about 18-20 minutes until rice is creamy and al dente.
- Step 6: Stir the sautéed wild mushrooms back into the risotto. Remove from heat and stir in 1/2 cup grated Parmesan cheese, 1 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper. Cover and let rest 2 minutes before serving.
Frequently asked questions
How long does Wild Mushroom and Ramp Risotto take to make?
Total time is about 45 minutes (15 min prep + 30 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 Wild Mushroom and Ramp 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 Wild Mushroom and Ramp 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 Wild Mushroom and Ramp 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 Wild Mushroom and Ramp 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.
What others are saying
- ★★★★★
Authentic and delicious, just like my Nonna used to make.
- ★★★★★
Loved it! The mushrooms were perfectly cooked and the risotto creamy.
- ★★★★★
The ramps gave such a lovely aroma! My family loved it.
