Wild Mushroom Risotto

I used the nasturtium vinegar I made last fall on the oil and vinegar salad. We loved the taste!!

Add nasturtium blossoms to white vinegar and let stand at least a week before using.

Wild Mushroom Risotto

From Local Dirt by Andrea Bemis
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Servings 10 servings


  • 4 tbsp Extra Virgin Olive Oil
  • 3 tbsp Unsalted Butter
  • 2 Garlic Cloves, mined I used about 6 cloves
  • 1/2 cup Onion, minced
  • 2 cups Assorted Wild Mushrooms, sliced These were very expensive, so I used portabella
  • 1 tsp Kosher Salt I added a bit more to taste
  • 1 tsp Freshly ground black pepper
  • 3 tbsp Fresh Thyme I used dried from my garden
  • 2 cups Arborio Rice, uncooked
  • 4-5 cups Vegetable broth
  • 1/2 cup dry white wine
  • 2 tbsp Romano Cheese, grated


  • Add 1 tbsp oil and 1 tbsp butter to hot pan.
  • Add half onions and garlic
  • Add salt and pepper and sauté for 1-2 minutes
  • Add sliced mushrooms and cook until soft
  • Add thyme and cook for 1-2 minutes
  • Remove the mushroom mix from the stove
  • Add the remaining butter and oil
  • Add the remaining onion and garlic
  • Add the rice and cook for 1-2 minutes, stirring continually
  • Add the wine
  • Cook the rice until it absorbs the liquid
  • Add vegetable stock one cup at a time letting the rice absorb it
  • When the rice is cooked, add the mushroom mixture back in and warm
  • Add cheese on top as you serve

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