Risotto with Wild Mushrooms
~~ a printable barefoot kitchen witch recipe ~~


  • 3 cups Arborio rice
  • 2-3 cups wild mushrooms (or tame ones - the choice is yours), cleaned, trimmed, and roughly chopped
  • 2 T butter
  • 3 T olive oil
  • 1/2 cup onion, chopped
  • 6 cloves of garlic, peeled and each clove chopped into 3-4 pieces
  • 1 cup dry white wine
  • 10-12 cups liquid - chicken stock, mushroom stock, water, or a combination
  • 2 cups shredded parmesan or romano

What to do:

1.  Heat your liquid (stock, water, combination) in a large pot and keep warm while you make the risotto.  Have a ladle handy so you can add portions of this to the rice.

2.  Melt butter in a large saucepan or skillet.  Add olive oil and heat over medium-high flame.

3.  Add mushrooms, onion and garlic and saute, stirring, until the onions soften.

4.  Pour in the rice, stir to coat all grains with butter/olive oil, and cook, stirring constantly, until the rice is translucent.

5.  Add the cup of wine and stir for a minute or two.

6.  Lower the flame to medium.  Add a cup of your hot stock or water and stir the rice until the liquid has been almonst entirely absorbed by the rice. 

7.  Add another ladle or two of the hot liquid and stir, stir, stir until, again, the liquid is absorbed.

8.  Continue in this manner until 2/3 of the liquid has been incorporated into the rice.  At this point, test the rice (chew it) to see how hard/soft it is.  It will probably still be too crunchy to eat, so add some more liquid and keep stirring.

9.  Periodically check the rice as you continue to add liquid and stir. 

10.  Once the rice is no longer crunchy but still has a bit of a bite (al dente - just like when you cook pasta) you can add in the cheese and stir until the cheese is melty and stretchy and completely mixed into the risotto.

11.  Add salt and pepper if you wish.

12.  Serve immediately.