Fustini's Oils and Vinegars
Wild Mushroom Risotto

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Wild Mushroom Risotto


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Wild Mushroom Risotto


  • 9 ½ tablespoons butter, divided
  • 1 cup wild mushrooms, (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) chicken broth or mushroom broth 
  • 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil
  • ¾ shallots diced 
  • 1 ¼ cups arborio rice (8 to 9 ounces)
  • ¼ cup dry white wine
  • ¼ cup Fustini’s Black Truffle Balsamic
  • ¼ cup grated Parmesan cheese plus additional for serving (optional)


Step 1. 

Melt 2 tablespoons butter in a heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to a medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Step 2. 

Bring 7 cups of broth to a simmer in a medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with select olive oil in a heavy large saucepan over medium-low heat. Add shallots, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until the edges of rice begin to look translucent, 3 to 4 minutes.

Step 3. 

Add white wine and Fustini’s Black Truffle Balsamic and stir until liquid is absorbed about 1 minute. Add 3/4 cup warm broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupful, stirring until almost all broth is absorbed before adding more until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupful, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. 

Step 4. 

Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to a serving bowl. Add additional Parmesan cheese alongside, if desired.

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