← All recipes
Italian · Main
Risotto with Mixed Mushrooms
A woodsy risotto built on a medley of wild mushrooms, cooked until their liquid has evaporated and they brown, then stretched with hot broth. Butter at the end gives it a silky finish.
- YieldServes 4
- Hands-on35 min
- Total56 min
- Difficulty
Ingredients
- 340 gwild mushrooms, such as hen of the woods, beech or oyster
- ½yellow onion, medium
- 3 tbspextra-virgin olive oil
- 1 clovegarlic, large
- 5 sprigsflat-leaf parsley
- to tastesalt
- to tasteblack pepper, freshly ground
- 1.2 Lbeef broth, hot
- 350 gItalian risotto rice, Carnaroli, Vialone Nano or Arborio
- 14 gbutter
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.