Wild Mushroom Risotto

Wild Mushroom Risotto

`wild mushroom risotto

I’ve decided to add this wild mushroom risotto to the blog, so that it gives vegetarians an inspiration for a Christmas dinner rather than a plate full of roasted vegetables. The recipe is straight forward once you’ve made the stock. A lot of effort goes into christmas gravy and all of the trimmings, so why not make an amazing mushroom stock. The photo above has some scallops on it, obviously omit these if you are vegetarian. For households that have turkey in the house, why not extend this version to a Turkey and mushroom risotto. While we are the subject of mushrooms, they are well known for their umami fifth taste. Do mushrooms have any health benefits though I thought, as they are just water really. I stumbled across an article the other day that tells us that mushrooms are good for our skin,  even more reason to make this risotto. Age defying and delicious.

Onto the basis of the risotto, quite simply the stock is the all conquering priority for it. I roasted some onions, carrot and fried mushrooms. Then make a stock with the vegetables, thyme and bay leaf. Simmer for 1 hour, drain, reduce the stock with an addition of dried mushrooms. Now we are ready to go.

If you’re not a mushroom fan but want a vegetarian risotto, try my cauliflower one.


    Mushroom Stock

  • 1 chopped Onion
  • 1 chopped Carrot
  • 250g Chestnut Mushroom
  • 1 Star Anise
  • 1 Bay Leaf
  • Few sprigs Thyme
  • 30g Dried Mushrooms
  • Risotto

  • 250g Carnaroli Risotto Rice
  • 1 finely chopped Shallot
  • 100ml Dry White Wine
  • 250g Asparagus
  • 100g Spinach
  • 100g Wild Mushrooms
  • 2 Cloves Garlic
  • 75g, grated Parmesan
  • 50g Butter


  1. Make the stock by browning the vegetables in a stock pot. Add two litres of water and the herbs. Simmer for 1 hour. Drain, reduce down to 500ml with 30g dried mushrooms added. Drain again.
  2. Soften the shallot and garlic for a few minutes. Turn up the heat and the rice, coat the rice so the edges appear translucent. This ensures the outer shell of the rice cracks and splits. This is what creates the creamy sauce. Now add the wine, let this boil away. Now add the 500ml of mushroom  stock. Cook on medium heat for 18minutes. You'll need to add a little more water as you go. After 15 minutes add the chopped up asparagus. The risotto is ready at 18minutes cooking.
  3. Remove from the heat and add the spinach, butter and parmesan to taste. Fry the extra mushrooms separately and add to the dish on serving.


  1. I love a good standby and risotto, whether made with rice or barley is one of our favourites. I often have a large container of dried wild mushrooms in the house and using the hydrating liquid (filtered through a fine sieve to catch the sand) it makes the most flavourful stock (I never drain!). At first, I thought the scallops were chestnuts, which would make an incredible substitution for vegetarians or meatless Mondays. This is a lovely weekday dish that’s fit for company, for sure!

    • Dave Crichton

      Those chestnut substitutes sound like a great idea. That would make this one of the best veggie dishes ever. Thanks Eva

  2. I love mushroom risotto and make it several times a year but I’ve never made it because it was good for my skin. Now I’m going to have to make it every week! I soak dried mushrooms for the extra flavour the soaking liquid adds to the dish too.

    • Dave Crichton

      I’m not one hundred percent sure about how good it is for our skins, but where there’s smoke there’s fire. So must be true.

  3. I also have a mushroom risotto on my blog. There’s not much better! Are those scallops on your risotto?

    • Dave Crichton

      They are scallops, Mimi. As Eva mentioned above though, it’d be great with chestnuts. Completely veggie then too.

  4. I like the idea of your using star anise in your broth…its a nice addition to the flavor factor of your risotto.

  5. I double Karens response what a fun idea to add star anise in your broth. Your dish both sounds and looks amazing. You are making me crave a comforting bowl right now. Wishing you a very safe and happy 2016!

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