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Wild Mushroom Risotto

Wild Mushroom Risotto reads umami 7.8, richness 5.4 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Italian main, about 53 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.6 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 3.3 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.8 · Richness 5.4 · Salinity 5.2 · Allium 4.1 · Earthy 3.3 · Funk & Ferment 2.6 · Sourness 2.6 · Sweetness 2.5 · Fruity 2.4 · Citrus 2.4 · Nutty 2.2 · Herbaceous 1.7 · Floral 1.5 · Bitterness 1.3 · Warm Spice 1.3

What's in it (13)

• fresh mushrooms — 28 g
• low-sodium beef broth — 946 g
• unsalted butter — 41 g
• olive oil — 27 g
• cremini mushrooms — 454 g
• yellow onion — 110 g
• garlic — 9 g
• arborio — 355 g
• dry white wine — 118 g
• salt — 5 g
• freshly ground black pepper — 3 g
• parmesan cheese — 114 g
• flat-leaf parsley — 7 g

Time & effort: about 53 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 95.2 kcal, 3.9 g protein, 3 g fat, 14.9 g carbs

Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring the vegetable broth to a simmer in a small saucepan, then remove from heat. Place the dried porcini in a heatproof bowl, ladle in about 1 cup of the hot broth, and let soak until softened, about 15 minutes. Lift the porcini out, reserving the soaking liquid, and chop finely; pour the strained soaking liquid back into the broth and keep the pot warm over low heat.
2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over high heat until shimmering. Add the cremini mushrooms in a single layer and let sear undisturbed until deeply golden on the first side, 4-5 minutes, then stir and sear another 3-4 minutes until browned all over.
3. Season the mushrooms with a pinch of salt, transfer to a plate, and set aside.
4. Melt 1 tablespoon of the butter in a large Dutch oven or wide heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes, then add the garlic and cook until fragrant, about 30 seconds.
5. Add the rice and stir constantly until the grains look glossy and the edges turn translucent, about 2 minutes.
6. Pour in the white wine and stir until fully absorbed, about 1 minute.
7. Add the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next, until the rice is creamy and tender with a slight bite at the center, 18-20 minutes total.
8. Stir in the chopped porcini and all but a handful of the seared cremini, along with the salt and pepper, and cook 1 minute more to heat through.
9. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the Parmesan until the risotto turns glossy and creamy, about 1 minute.
10. Taste and adjust salt. Divide among bowls, top with the reserved seared mushrooms, a scattering of parsley, and extra Parmesan.

Dishes with a similar flavor shape

• Skillet Chicken and Wild Mushroom Risotto — Italian-American
• Creamy Mushroom and Thyme Orzo — Italian-American
• Polenta e Funghi — Italian
• Skillet White Bean and Kale Stew with Parmesan — Italian
• Veggie-Packed Skillet Lasagna — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.