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Wild Rice and Mushroom Risotto Recipe

Italian-inspired · Main course · 65 min total

A hearty, earthy twist on classic risotto, combining nutty wild rice with tender Arborio rice and savory mushrooms for a creamy, satisfying dish.

Ingredients

• 1/2 cup wild rice
• 1 cup Arborio rice
• 8 oz mixed mushrooms (cremini, shiitake, oyster), sliced
• 4 cups vegetable or chicken broth, warmed
• 1 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp butter
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook wild rice separately: In a small saucepan, bring 1 1/2 cups water to a boil, add wild rice, reduce heat, cover, and simmer for 35-40 minutes until tender. Drain any excess liquid and set aside.
2. In a large pot or Dutch oven, melt 2 tbsp butter over medium heat. Add mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper, then transfer to a plate.
3. In the same pot, melt remaining 1 tbsp butter. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute.
4. Add Arborio rice and stir for 1-2 minutes until edges are translucent. Pour in wine and stir until absorbed.
5. Begin adding warm broth, one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes, until rice is creamy and al dente.
6. Stir in cooked wild rice, mushrooms, and Parmesan cheese. Adjust seasoning with salt and pepper. Garnish with parsley and serve immediately.

Tips

• For extra umami, add 1 tsp soy sauce or miso paste with the broth.
• Leftover risotto can be formed into patties and pan-fried for crispy rice cakes.
• Use a mix of mushrooms for deeper flavor; dried porcini soaked in warm water also work well.

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