Autumnal Wild Mushroom Risotto with Roasted Beets

Yield: About 4 cups of risotto

Your rating: None (8 votes)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The magic of risotto lies in the absorption of flavored liquids into the grain, and the creamy Parmesan sauce which is formed at the end of the process. Because the ingredients are so simple, yet so very important to the exquisiteness of the dish, be sure to use excellent quality ingredients.



Soak the mushrooms in very hot water for 30 minutes. Clean off any floating debris from the surface of the soaking liquid and carefully scoop the mushrooms out with your fingers or a slotted spoon, being careful not to disturb any sediment that has accumulated at the bottom of the bowl.

Pour the soaking liquid (now delicious mushroom broth) into a container, leaving the sediment behind. (You may do this step through cheesecloth if you like.) Chop the porcini mushrooms finely.

In a heavy pot, heat the olive oil over medium heat and cook the shallots, chopped porcinis and chanterelles until tender. From this point on the pan will need constant watching.

Over medium-high heat add the rice and stir constantly for 2 minutes. Add the white wine and stir until absorbed into the grain. Pour in the mushroom broth and cook until it is absorbed into the grain.

Add 1 cup of the chicken or vegetable broth, and stir until the liquid is absorbed. Add an additional cup of the broth and stir, once again, until fully absorbed. Proceed in this fashion with all the remaining broth (reserving at least 1/2 cup), or until the rice is cooked tender but firm. (You may not need to add all the broth; some Arborio rice absorbs less liquid than others.)

As the final step, stir in the basil and 1/2 cup of the broth. This should make the grain a little bit juicy. Immediately stir in the Parmesan. The cheese will melt into the broth, which hasn't been absorbed, and form a creamy sauce around the rice.

Garnish with Roasted Beets.

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

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More about: beets, mushrooms, rice, risotto


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