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Wild Mushroom Risotto Recipe

Wild Mushroom Risotto

Ina Garten

Copyright 2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Cooking with Wine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

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  • on May 09, 2012

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    YUMMMMMM! My husband loved this recipe and said that it rivaled the risotto we made at a cooking class while in Italy!
    It makes a ton so this is enough for a main course. I used porchini mushrooms and they were very flavorful.

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  • on April 27, 2012

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    Just finished making this dish as specified (well, almost...when I saw the price of dried morels ($8.99 for 1/2 ounce! Yikes! I used 1/2 oz morels and 1/2 mixed wild mushrooms. The only complaint I have is that it's too salty. I have found Ina's recipes to have more salt than I like, so I only added about 3/4 tsp salt rather than the tsp she recommended. Is was still too much. I'll be drinking water for the rest of the night! Other than that, however, the risotto is god: creamy and full of flavor. Next time I make it-and there will be a next time-I'll either skip the salt or add just 1/4 - 1/2 tsp.

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  • on February 03, 2012

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    After a two week trip in Italy, I came wishing I could pack my suitcase full of risotto. The day after I returned home I happened to see this recipe on Barefoot Contessa. I made it the next week & have been in love with it ever sense. Creamy and earthy, it's simply delicious. Every time I make it I'm transported back to this tiny little place in Siena. Soo good.

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  • on January 07, 2012

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    Exelente!!!!!

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  • on January 04, 2012

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    SO YUMMY SO EASY! I have NEVER made risotto in my life! I didnt have pancetta so i used bacon and strained the fat then added a little more butter to compensate and made my own stock with fresh herbs and used a dry wild mushroom medley, but I am definately trying this again to its true ingredients!

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  • on November 22, 2011

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    Yup, the bomb. New to cooking risotto and this recipe hit it out of the park. I used a mixture of wild mushrooms rather than just morel. A great tip was keeping the broth simmering while making the dish, kept the temp hot in the risotto. The risotto definitely can take all the broth if you keep an eye on it and stir away... like making a roux. When I strain the shrooms, I use a coffee filter which helps keep the gritty bits out. Very happy to have this in my quiver as go to risotto. Freezes really well, it's just me and the misses so it makes plenty. The first time I did make it, I didn't have the Saffron. It makes all the difference in the world. It may cost 9-10 bucks for a little container, but it is enough for three pots of risotto. Well worth the extra thee bucks per pot.

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  • on November 08, 2011

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    The flavor was fine, but I wouldn't rave.

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  • on November 01, 2011

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    This is such a good recipe, especially since I don't like mushrooms! I added onions, peppers, and a handful of fresh herbs (rosemary, thyme, oregano. I omitted the pancetta and used mushroom broth (not easily found so I stock up when I see it because my husband is a vegetarian. Mushroom broth has much better flavor than vegetable broth. Also added a few handfuls of fresh baby spinach. It was truly amazing.

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  • on October 29, 2011

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    Delicious, it made me see risotto in a whole new light--who knew! Easy and delish.

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  • on October 29, 2011

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    YUMMS!!! Love making this dish and serving as a side or even a warm and cozy main dish on those cold and crips days. I Love cooking with shallots and saffron. The flavors in this recipe are AmAzInG!!!!! Thank you

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