Creamy Wild Mushroom Risotto Recipe Video

Chef Keith Snow demonstrates the proper technique to make a delicious, creamy risotto. A risotto can include many seasonal varieties of produce -- this one feature wild mushrooms and fresh thyme.


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
DishMain Ingredient,


 Boro rice1 Cup (16 tbs)
 Cremini1⁄2 Cup (8 tbs)
 Fresh thyme1 Tablespoon
 Shiitake mushrooms1 Cup (16 tbs)
 Organic butter1 Tablespoon
 Extra virgin olive oil2 Tablespoon
 Cremona cheese1 Cup (16 tbs)
 White onion1
 Garlic1 Tablespoon
 Chicken broth8 Cup (128 tbs)
 Kosher salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 618 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 15.2 g76%

Trans Fat 0 g

Cholesterol 70.9 mg23.6%

Sodium 1711.2 mg71.3%

Total Carbohydrates 60 g20.1%

Dietary Fiber 2.6 g10.4%

Sugars 5.1 g

Protein 23 g45.7%

Vitamin A 17.7% Vitamin C 16.4%

Calcium 48.3% Iron 10.6%

*Based on a 2000 Calorie diet


Take a nice thick pan, not too big and not too small.

Take 1 tbsp of organic butter and 2 tbsp of extra virgin olive oil.

Add ¼ cup of onion and 1 clove of garlic, stir it. Add some kosher salt and some black pepper and let it cook for 1 min.

Cut some Creminis and Shiitake mushrooms. Add them to the pan.

Let the mushrooms soften up a bit, add a little kosher salt and some black pepper.

After the mushrooms caramelize a bit, add some fresh thyme and stir it through.

Take out the mushrooms and keep in a bowl.

Add a little more extra virgin olive oil and add some white onion, garlic and one pack of butter and stir them through.

Add one cup of Boreo rice. Stir it well to coat the rice with butter and oil. As it gets to become translucent start adding chicken broth.

Keep 6-8 cups of hot chicken broth ready.

Start with adding a ladle full of chicken broth and keep stirring until the broth is dried. Then add another ladle full of broth and keep stirring. Continue this process until the rice is cooked completely.

As the rice is cooked and you get a creamy texture add 1 tablespoon of butter.

Add little salt and black pepper.

Add 2 heaping table spoon of sheep’s milk Cremona cheese and a ¼ teaspoon thyme leaves and stir it through.

Serve in a nice white serving plate and top it with sautéed mushroom. Sprinkle some fresh thyme, some Cremona cheese and some raw olive oil.

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Editors Review

Engulf your senses with the flavor of creamy risotto with fragrant wild mushrooms. This can be easily made at home and would sum up for a delicious supper starter. Try it once and you would forget the one you have tried at the Italian restaurant. You can just cook it in advance and keep it ready for super supper meals.