Creamy Wild Mushroom & Fontina Risotto Tips, FAQ & printable recipe

Tips for success

To achieve the perfect creamy texture, use a heavy-bottomed pan that distributes heat evenly. This prevents scorching and ensures even cooking.

Stir constantly but gently—you want to agitate the rice to release starch without breaking the grains. Keep the broth at a gentle simmer; if it boils too vigorously, it can cause the rice to cook unevenly.

For the best flavor, use a mix of fresh wild mushrooms. If you can't find them, cremini mushrooms are a reliable choice. Don't skip the mantecatura—this final step of beating in cold butter and cheese is what gives risotto its signature silkiness.

Serve immediately, as risotto continues to thicken as it stands. If you need to hold it, add a splash of hot broth before serving to loosen it.

Variations

• Mushroom and Pea Risotto: Add 1 cup of frozen peas during the last 5 minutes of cooking for a pop of color and sweetness. The peas add a fresh contrast to the earthy mushrooms.
• Truffle Risotto: Stir in 1-2 teaspoons of truffle oil or a few shavings of fresh truffle just before serving for an extra-luxurious aroma.
• Saffron Risotto: Infuse the hot broth with a pinch of saffron threads for 10 minutes before using. This adds a golden hue and a subtle floral note, reminiscent of Milanese risotto.
• Chicken and Mushroom Risotto: Add 1 cup of shredded cooked chicken along with the mushrooms in the final phase for a heartier meal. Ensure the chicken is fully warmed through.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth.

Freezer

Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a saucepan over medium-low heat with a splash of broth or water, stirring until hot and creamy.

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and warm gently on the stovetop over medium-low heat, stirring frequently.

The texture will be slightly less creamy but still delicious. Avoid microwaving, as it can make the rice gummy.

Risotto is best enjoyed fresh, but you can prepare the mushrooms and broth ahead of time. Sear the mushrooms and store them in the refrigerator for up to 2 days. Keep the broth warm on the stove when ready to cook. The rice itself should be cooked just before serving for optimal texture.

Serving ideas

Serve this risotto as a main course with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A glass of the same white wine used in the recipe pairs beautifully.

For a more substantial meal, serve alongside grilled chicken or roasted vegetables. The creamy, earthy flavors are satisfying on their own, but they also complement a variety of proteins.

For an elegant presentation, spoon the risotto into shallow bowls and top with the reserved mushrooms and fresh thyme. A final drizzle of high-quality olive oil adds a fruity note. Cracked black pepper enhances the earthiness. This dish is perfect for a cozy dinner party or a special weeknight treat.

Frequently asked questions

Recipe card

Creamy Wild Mushroom & Fontina Risotto

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 12 oz wild mushrooms (such as cremini, shiitake, oyster), sliced
• 4 tbsp unsalted butter, divided
• 1 tbsp fresh thyme leaves, plus extra for garnish
• 2 cloves garlic, minced
• 1/2 cup minced shallots (about 2 shallots)
• 1 1/2 cups Carnaroli rice (or Arborio)
• 1/2 cup dry white wine
• 5 cups hot vegetable or chicken broth
• 1/2 cup grated Parmesan cheese
• 4 oz Fontina cheese, cubed
• Kosher salt, to taste
• Cracked black pepper, for serving

Instructions

1. Heat 2 tablespoons of butter in a large skillet over high heat until foaming. Add the sliced wild mushrooms and spread them into a single layer. Cook without stirring for 2-3 minutes until browned on one side, then toss and continue cooking until deeply caramelized and fragrant, about 5 minutes total. Add the thyme and garlic, and cook for 1 minute more. Transfer half of the mushrooms to a plate and set aside for garnish.
2. Reduce heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Add the minced shallots and cook, stirring, until soft and translucent, about 2 minutes. Add the Carnaroli rice and stir to coat every grain with butter. Toast the rice, stirring constantly, for 2 minutes until the edges become translucent but the centers remain white.
3. Pour in the white wine and stir continuously. The wine will bubble vigorously, releasing steam and picking up the browned bits from the bottom of the pan. Cook until the wine is mostly absorbed, about 2 minutes.
4. Add the hot broth one ladleful at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. Continue this process, stirring frequently, for about 18 minutes, or until the rice is creamy and al dente. You may not need all the broth.
5. Remove the pan from heat. Add the remaining cold butter, grated Parmesan, and cubed Fontina. Stir vigorously with a wooden spoon until the cheeses melt and the risotto becomes silky and glossy. This technique, called mantecatura, creates the signature creamy texture.
6. Taste the risotto and season with kosher salt as needed. Let it rest off the heat for 2 minutes. The risotto will continue to absorb liquid and thicken slightly.
7. Spoon the risotto onto warm plates or a serving bowl. Top with the reserved caramelized mushrooms and a generous sprinkle of cracked black pepper. Finish with a few fresh thyme leaves for color and aroma.

Contains: milk, gluten, sulfites, mollusks

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

60 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.