Wild Mushroom Risotto (Creamy & Easy)

Name: Wild Mushroom Risotto (Creamy & Easy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 3 tbsp High Phenolic Extra Virgin Olive Oil; 1 lb mixed wild mushrooms (cremini, shiitake, oyster), sliced; 1/2 oz dried porcini mushrooms; 1 1/2 cups arborio rice; 1 large shallot, finely diced; 3 garlic cloves, minced; 1/2 cup dry white wine; 5 cups low-sodium vegetable or chicken stock, warm; 2 tbsp unsalted butter; 3/4 cup Parmesan cheese, finely grated; 1 tsp fresh thyme leaves; to taste sea salt; to taste freshly ground black pepper; 2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

This wild mushroom risotto is deeply savory and creamy, with mixed mushrooms toasted until golden and arborio rice simmered slowly to a silky finish. The soffritto starts in fruity High Phenolic extra virgin olive oil, and a raw, peppery drizzle of Ultra High Phenolic right before serving wakes up the whole bowl.

By Olivea Kitchen | Published June 22, 2026

Jump to Recipe

Prep 15 min

Cook 30 min

Total 45 min

Intermediate

Why We Love This Recipe

We love this risotto because it is genuinely nourishing food. Mushrooms bring B vitamins, selenium, and potassium along with their savory depth, the shallot and garlic add aromatic plant compounds, and a modest amount of Parmesan carries calcium and protein. It is a warm, satisfying bowl built mostly from whole vegetables and a good grain.

The olive oil is where the dish leans Mediterranean. We build the base in High Phenolic Extra Virgin Olive Oil, a single-origin oil from Messinia, Greece that is USDA Certified Organic, early harvest, and cold-pressed within hours. It is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, lab-verified at 500+ mg/kg and developed with Harvard-trained cardiologists. That same peppery, slightly bitter character you taste in a fresh high-phenolic oil is the polyphenols themselves, so the finishing drizzle of Ultra High Phenolic adds flavor and the polyphenols at once. Polyphenols are highest in fresh oil and fade with time and heat, which is why a raw drizzle from a fresh bottle is the best way to bring the most of them to the plate. For the wider context you can read the polyphenol research, or see the evidence on our science page.

Olive oil is the cornerstone fat of the Mediterranean diet and rich in monounsaturated fats, so a bowl like this fits naturally into that eating pattern: whole vegetables, a good grain, and a generous pour of real extra virgin olive oil.

View Nutrition Facts

Recipe Success Tips

Use a mix of mushrooms for depth.

Combine cremini, shiitake, and oyster mushrooms, and rehydrate a small handful of dried porcini for a deeper, meatier base. Save the strained porcini soaking liquid and add it to your warm stock for an extra layer of savory flavor.

Toast the rice before any liquid.

Stir the arborio in the oil and aromatics for about two minutes until the edges turn translucent and the grains smell faintly nutty. This sets up the slow, even release of starch that makes risotto creamy.

Keep the stock hot and add it gradually.

Ladle in warm stock one cup at a time and stir until each addition is nearly absorbed before the next. Cold stock shocks the rice and stalls the cook, so keep the pot at a low simmer beside you.

Stir often, but you do not have to stir constantly.

Frequent stirring coaxes the starch out and prevents sticking, yet a steady, relaxed rhythm is enough. The risotto is ready when it is creamy and the grains are tender with a slight bite at the center.

Finish raw with a fresh, peppery oil.

A thread of Ultra High Phenolic Extra Virgin Olive Oil over each bowl lands as a fresh, grassy, throat-catching pepper that wakes up the earthy mushrooms. Reach for a fresh, high-phenolic bottle so its flavor and polyphenols reach the plate at their best.

Ingredients

servings

3 tbsp High Phenolic Extra Virgin Olive Oil
1 lb mixed wild mushrooms (cremini, shiitake, oyster), sliced
1/2 oz dried porcini mushrooms
1 1/2 cups arborio rice
1 large shallot, finely diced
3 garlic cloves, minced
1/2 cup dry white wine
5 cups low-sodium vegetable or chicken stock, warm
2 tbsp unsalted butter
3/4 cup Parmesan cheese, finely grated
1 tsp fresh thyme leaves
to taste sea salt
to taste freshly ground black pepper
2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Wide Heavy Saucepan or Saute Pan

Separate Pot for Stock

Wooden Spoon

Ladle

Box Grater or Microplane

How to Cook Wild Mushroom Risotto (Creamy & Easy)

PREP

Cover the dried porcini with 1 cup hot water and soak for 15 minutes. Lift them out, chop, and strain the soaking liquid into your warm stock.

Keep the stock at a bare simmer in a separate pot so every addition goes in hot.

COOK

Warm 2 tablespoons High Phenolic Extra Virgin Olive Oil in a wide saucepan over medium-high heat, then saute the fresh mushrooms until golden and their liquid has cooked off, about 6 to 8 minutes. Season lightly and set aside.

Lower the heat to medium and add the last tablespoon of High Phenolic Extra Virgin Olive Oil; here its smooth, mellow body carries the aromatics without overpowering the mushrooms. Sweat the shallot until soft, then add the garlic, thyme, and chopped porcini and cook until fragrant.

Add the arborio and stir for about 2 minutes, until the grains are glossy and translucent at the edges. Pour in the white wine and stir until it has nearly evaporated.

Add the warm stock one ladle at a time, stirring often and waiting until each addition is almost absorbed before the next. Continue for 18 to 22 minutes, until the rice is creamy and tender with a slight bite at the center.

FINISH

Stir the sauteed mushrooms back in along with the butter and Parmesan until glossy and creamy. Taste and adjust salt and pepper.

Spoon into warm bowls and finish each with a raw drizzle of Ultra High Phenolic Extra Virgin Olive Oil for a fresh, peppery lift, and a little extra Parmesan.

Recipe Notes

Serving Suggestions

Serve as a main with a crisp green salad, or as a starter before a roast. It sits naturally alongside our other risotti, from the classic creamy Parmesan risotto to the saffron-gold risotto alla Milanese.

Variations

Stir in a handful of baby spinach at the end, or fold through cooked chicken for a heartier meal much like our creamy chicken risotto. A few drops of truffle oil at the table push it toward the luxurious end.

Which Olivea Oil to Use

Cook the base in the High Phenolic Extra Virgin Olive Oil; its smooth, gentle pepper suits everyday cooking heat. Save the bolder, more peppery Ultra High Phenolic for the raw finishing drizzle, where its grassy punch is the point.

Storage Tips

Risotto is best fresh, but leftovers keep 3 days refrigerated. Reheat gently with a splash of stock to loosen it, then add a fresh drizzle of olive oil before serving. Store your oil away from heat and light to protect its flavor and freshness.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 generous bowl (about 1.5 cups)

Calories 470

% Daily Value*

Total Fat 20g26%

Saturated Fat 6g30%

Trans Fat 0g

Unsaturated Fat 13g

Monounsaturated Fat 11g

Polyunsaturated Fat 1.5g

Cholesterol 22mg7%

Sodium 540mg23%

Total Carbohydrate 60g22%

Dietary Fiber 3g11%

Total Sugars 3g

Includes 0g Added Sugars 0%

Protein 14g28%

Vitamin D 7mcg35%

Calcium 200mg15%

Iron 2mg11%

Potassium 620mg13%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This bowl delivers olive oil polyphenols two ways, in the cooked base and the raw finishing drizzle. For an easy daily polyphenol habit that needs no cooking at all, the Olivea Hydroxytyrosol Supplement offers a convenient dose of the same olive compounds.

Olivea Hydroxytyrosol Supplement

$40.00

Add to Cart

Frequently Asked Questions

What mushrooms are best for wild mushroom risotto?

A mix gives the best flavor and texture: cremini and shiitake for meatiness, oyster mushrooms for delicacy, and a small handful of dried porcini for deep, earthy backbone. True wild mushrooms like chanterelles or morels are wonderful in season.

What rice should I use for risotto?

Arborio is the classic choice because its high-starch, short grains release the creaminess risotto is known for while holding a tender bite. Carnaroli also works well and is a little more forgiving.

Do I really have to stir risotto constantly?

No. Frequent, relaxed stirring is enough to release the starch and keep the rice from sticking. You want a steady rhythm, not nonstop motion.

Can I make wild mushroom risotto without wine?

Yes. Replace the white wine with an equal amount of stock plus a small squeeze of lemon at the end to bring back the brightness the wine would have added.

Is wild mushroom risotto vegetarian?

It is vegetarian as written when you use vegetable stock and a vegetarian Parmesan-style cheese. It is naturally gluten-free since arborio rice contains no wheat.

What olive oil should I use for risotto?

Cook the base in a smooth, balanced extra virgin olive oil like Olivea High Phenolic, which suits gentle cooking heat. Finish each bowl with a raw drizzle of a bolder, more peppery oil like Ultra High Phenolic for a fresh lift.

Why is my risotto gluey or mushy?

Gluey risotto usually means the heat was too high or the rice was overcooked. Keep a steady, low simmer, add hot stock gradually, and pull it off the heat while the grains still have a slight bite.

Can I make risotto ahead of time?

Risotto is best fresh, but you can cook it about three-quarters of the way, spread it on a tray to cool, then finish with hot stock just before serving. Leftovers reheat well with a splash of stock.

What can I serve with mushroom risotto?

A crisp green salad and crusty bread are classic. It also works as an elegant starter or a side to a simple roast.

Is risotto healthy?

Made with whole mushrooms, a good grain, and real extra virgin olive oil, risotto fits naturally into a Mediterranean way of eating. Using the oil generously, including a raw finishing drizzle, is part of what makes it satisfying.