Wild Mushroom Risotto

Story by Holly
Wild Mushroom Risotto
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A few months back Natalie and I gathered with some of our dear fellow blogger friends for an unforgettable weekend in the stunning Columbia River Gorge. Inspired by the gorgeous grains made by Lundberg Family Farms, we each created a recipe designed to showcase their versatility and flavor. Throughout the summer our friend’s have released their recipes one by one, and now that it’s finally our turn to share what we’ve created, you can take in the collection of dishes from our feast in its entirety.

...so rich and flavorful you’ll want to find any excuse to make it again...

There was an absolutely scrumptious black pearl rice stir fry with miso, mushrooms, and crispy tofu made by Eva of Adventures In Cooking, a perfectly delicious and springy quinoa salad with ramps, peas and herbs by Sasha from Tending The Table, a flavor packed tomato and stone fruit crostini with creamy feta using Lundberg thin stackers was created by Shelly of Vegetarian Ventures, and Trisha of Eat Your Beets rounded out the meal with a bright and creamy vanilla red rice pudding with brown rice syrup and strawberry rhubarb compote. Natalie and I added our touch as well with a wild mushroom risotto that was to die for (if I do say so myself).

Wild Mushroom Risotto
Wild Mushroom Risotto

The mushrooms used in this dish can be adjusted depending on what’s in season. Because our Lundberg Family Farm feast took place in the spring, we went with the morel, but as we head into the late summer and early fall we would really recommend replacing the morel for chanterelle mushrooms. The fresher, the better.  Dry white wine, homemade mushroom stock, cream, butter, shallots, thyme, and of course the arborio rice from Lundberg Family Farm make this risotto so rich and flavorful you’ll want to find any excuse to make it again and again. And I’ve done just that, recreating all of the delicious dishes from the Lundberg Family Farm feast of grains and reminiscing while I’m at it about the lovely time shared with our friends.

Wild Mushroom Risotto

This sponsored post is written by TMP on behalf of Lundberg Farms. The opinions and text are all ours. Thank you for supporting the brands we love.

Wild Mushroom Risotto

Serves 6


2 .5 oz packages dried wild mushrooms or 1/3 lb fresh wild mushrooms
8 tbsp butter
2 small shallots, minced
4 garlic cloves, minced
2 fresh thyme sprigs
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 cup dry white wine
1 tbsp lemon juice
1 cup mushroom stock (made from rehydrating the dried mushrooms) or 1 cup vegetable stock 4-5 cups vegetable stock, divided (if using fresh mushrooms, omitting the mushroom stock, you will need 5 cups of vegetable stock total. If you are using the dried mushroom stock, you will only need 4 cups of vegetable stock total)
1 1/2 cups Lundberg Family Farm's Arborio Rice
1 cup heavy cream
1 cup freshly grated parmesan cheese
fresh parsley minced


  1. If using dried mushrooms: Place mushrooms in a bowl. Pour 1 cup boiling water and 1 cup vegetable stock over mushrooms. Let sit at room temp for 30 minutes until mushrooms are tender. Reserve liquid to be used in the risotto.
  2. Melt 4 tbsp butter in a heavy large skillet over medium-high heat. Add mushrooms and shallots and saute until tender. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.
  3. Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
  4. Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed.  
  5. Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh parsley.