Risotto med vildsvamp

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This wild mushroom risotto is a deeply savoury vegetarian dish that brings the earthy flavours of the forest floor to your kitchen table. By combining dried porcini with fresh chestnut mushrooms, this recipe creates a complex profile of woody aromas and rich textures. The slow release of starch from the arborio rice ensures a beautifully creamy finish that feels truly indulgent, making it a wonderful choice for a comforting weekend supper or a sophisticated dinner party main course.

While traditional risotto requires a little patience at the stove, the results are well worth the effort. The addition of fresh thyme and marjoram cuts through the richness of the Parmesan, providing a bright herbal lift to every mouthful. For the best results, use a dry white wine like Pinot Grigio or Sauvignon Blanc to add a delicate acidity that balances the buttery base. Serve this homemade classic with a crisp green salad and an extra dusting of cheese.

Ingredienser för Vildsvamprisotto

1200ml canned low-salt chicken broth
15g dried porcini mushrooms,* rinsed
2 matskedar (1/4 paket) smör
1 matsked extra jungfruolivolja
600ml finely chopped onions
350g crimini mushrooms, finely chopped
2 stora vitlöksklyftor, hackade
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
275g arborio rice or medium-grain white rice
120 ml torrt vitt vin
120 ml riven parmesanost
Additional grated Parmesan cheese

Hur man gör vildsvamprisotto

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.

Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 240ml hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 60g cheese. Season with salt and pepper. Serve, passing additional cheese separately.

*Porcini are available at Italian markets and many supermarkets.

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