Wild Mushroom Risotto

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Wild Mushroom Risotto

I have made this rice dish with many different types of wild mushrooms and you can as well. I prefer the Black Trumpet because its flavor really shines through.


  • 1 small onion, finely diced
  • 1 teaspoon olive oil
  • 1 cup brown rice
  • splash of white wine (optional)
  • 1 cup (or more) wild mushrooms of your choice
  • 2 cups of water
  • 1/4 cup grated Parmesan cheese


If using fresh mushrooms, sauté them in a little olive oil for 5 minutes or until cooked. Cool and chop into small pieces, set aside. With dried mushrooms, soak the mushrooms in a cup of hot water for 30 minutes. Remove the mushrooms from the broth and reserve the broth to add to the rice. Cool and chop the mushrooms.

In a medium-size pan brown the onion in the olive oil until soft. Add the rice and continue to brown for about 2 minutes, tossing frequently. The idea is to roast and coat the rice with the oil. Pour a splash of wine into the pan and allow this to cook off, it takes about 5 minutes. Keep stirring frequently so the rice doesn’t stick to the pan. Next add the water. If you have broth from the reconstituted mushrooms add it and another cup of water to the pan and cook rice until done, approximately 40 minutes for brown rice.

When the rice is cooked add the mushrooms and cheese and toss. Serve immediately.

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