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Creamy Wild Mushroom Risotto

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Chef Keith Snow demonstrates the proper technique to make a delicious, creamy risotto. A risotto can include many seasonal varieties of produce -- this one feature wild mushrooms and fresh thyme.
  Boro rice 1 Cup (16 tbs)
  Cremini 1⁄2 Cup (8 tbs)
  Fresh thyme 1 Tablespoon
  Shiitake mushrooms 1 Cup (16 tbs)
  Organic butter 1 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Cremona cheese 1 Cup (16 tbs)
  White onion 1
  Garlic 1 Tablespoon
  Chicken broth 8 Cup (128 tbs)
  Kosher salt To Taste
  Black pepper To Taste

Take a nice thick pan, not too big and not too small.

Take 1 tbsp of organic butter and 2 tbsp of extra virgin olive oil.

Add ¼ cup of onion and 1 clove of garlic, stir it. Add some kosher salt and some black pepper and let it cook for 1 min.

Cut some Creminis and Shiitake mushrooms. Add them to the pan.

Let the mushrooms soften up a bit, add a little kosher salt and some black pepper.

After the mushrooms caramelize a bit, add some fresh thyme and stir it through.

Take out the mushrooms and keep in a bowl.

Add a little more extra virgin olive oil and add some white onion, garlic and one pack of butter and stir them through.

Add one cup of Boreo rice. Stir it well to coat the rice with butter and oil. As it gets to become translucent start adding chicken broth.

Keep 6-8 cups of hot chicken broth ready.

Start with adding a ladle full of chicken broth and keep stirring until the broth is dried. Then add another ladle full of broth and keep stirring. Continue this process until the rice is cooked completely.

As the rice is cooked and you get a creamy texture add 1 tablespoon of butter.

Add little salt and black pepper.

Add 2 heaping table spoon of sheep’s milk Cremona cheese and a ¼ teaspoon thyme leaves and stir it through.

Serve in a nice white serving plate and top it with sautéed mushroom. Sprinkle some fresh thyme, some Cremona cheese and some raw olive oil.

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Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Mushroom, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Engulf your senses with the flavor of creamy risotto with fragrant wild mushrooms. This can be easily made at home and would sum up for a delicious supper starter. Try it once and you would forget the one you have tried at the Italian restaurant. You can just cook it in advance and keep it ready for super supper meals.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 442 Calories from Fat 184

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 8.6 g42.9%

Trans Fat 0 g

Cholesterol 38.1 mg12.7%

Sodium 1516.4 mg63.2%

Total Carbohydrates 49 g16.3%

Dietary Fiber 2.4 g9.7%

Sugars 4.9 g

Protein 14 g28.2%

Vitamin A 11.5% Vitamin C 16.4%

Calcium 25.4% Iron 8.8%

*Based on a 2000 Calorie diet

Creamy Wild Mushroom Risotto Recipe Video