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Risotto with Wild Mushrooms

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(Recipe ID: 138)

Serves 6 to 8

Preparation time: 25 minutes; Cook time: 40 minutes

Source: Chef Joseph Lowery

For a more woodsy , earthy flavor substitute black truffle oil for 2 teaspoons of Extra Virgin Olive oil.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 10 gram Package of dried porcini mushrooms, soaked in warm water *
  • 3/4 ounce Package of dried black, mushrooms, soaked in warm water
  • 1 Large yellow onion, finely chopped
  • 2 Cloves garlic, minced and mashed
  • 1 tablespoon Parsley, finely chopped
  • 1 teaspoon Dried thyme *
  • 4 tablespoons Butter
  • 4 teaspoons Extra Virgin Olive oil *
  • 1/2 cup Dry red wine
  • 4 cups Light chicken stock
  • 2 cups Rice, preferably Italian *
  • 2 tablespoons Butter
  • 1/3 cup Grated parmesan cheese
  • Salt and pepper to taste *


  1. Squeeze soaked mushrooms dry and cut into 1/8" slices removing stems.
  2. Set aside.
  3. Melt 4 tablespoons of butter with the olive oil in deep skillet.
  4. Add finely chopped onion, garlic, parsley and dried thyme. 
  5. Saute over a low heat until golden (about 12-15 minutes).
  6. Do not scorch.
  7. Add red wine and continue cooking until most of the liquid has evaporated.
  8. Heat chicken stock to boiling in a separate saucepan.
  9. Add both cups of rice to skillet with vegetables and cook for a few mintues. 
  10. You must now stir constantly until the Risotto is finshed. 
  11. Add first 2 cups of stock.
  12. Keep cooking and stirring until all liquid is absored.
  13. Now add prepared mushroom slices and the last 2 cups of stock.
  14. Stir constantly until all stock is absorbed. 
  15. Remove from heat and add 2 tablespoons butter, paremesan cheese, salt and pepper to taste.
  16. Mix thoroughly and serve.

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