Italian Rice with Wild Mushrooms
Ingredients
- 3 cups chicken stock
- 5 tablespoons extra-virgin olive oil
- 3 chopped shallots
- 2 cups risotto rice
- 1 cup dry white wine
- ¼ cup Parmesan cheese
- 4 ounces (commercial) wild mushrooms, sliced and sautéed
- 1 teaspoon truffle oil
- Salt to taste
- Pepper to taste
Ingredients for 6 servings (1.6 kg) · the original recipe
Method
- 1
Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
Stovetop - 2
Sauté the shallots in olive oil until soft.
- 3
Add the rice, stirring for 3–5 minutes, until coated with oil.
- 4
Pour in wine and about ½ cup of the hot broth and continue stirring.
- 5
Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
- 6
Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
- 7
Serve immediately.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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