Risotto with Wild Mushrooms, Pine Nuts and Parsley

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 Servings
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3 tablespoons olive oil

3 tablespoons raw pine nuts

1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed 

2 cups risotto rice

1½ cups dry white wine

10 cups warm chicken broth, water or a combination

Sea salt and freshly ground black pepper

4 tablespoons unsalted butter

3 ounces freshly grated Parmesan

Sea salt

½ cup mascarpone cheese, at room temperature


1 tablespoon unsalted butter

1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved

2 tablespoons freshly chopped parsley


  1. 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
  2. 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
  3. 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
  4. 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.