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Risotto with Wild Mushrooms

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Racing Flavor! This recipe comes from an interview I did with ARCA race car driver Leilani Munter. She included her recipe for Risotto with Wild Mushrooms.

Munter, known for her healthy lifestyle, is an advocate for eco-friendly living.

There may be a bit of confusion when it comes to Risotto. Is it a side dish, a main course, an appetizer, or even a casserole. The great thing about Risotto is that it can fit in just about anywhere when you are menu planning! Actually, Risotto has Italian roots  - it's a rice dish cooked in a broth with a creamy consistency. Recipes can use broth ranging from meat, fish, as well as vegetables.

Risotto: It is one of the most common ways of cooking rice in Italy. Risotto in Italy is normally a primo (first course), served on its own before the main course. Wikipedia

Leilani's Raceway Risotto with Wild Mushrooms

  • 1/2 ounce dried porcini mushrooms
  • 5 cups vegetable stock
  • 1/3 cup vegan margarine
  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 to 2 red chili peppers, deseeded and chopped
  • ½ pound wild mushrooms, halved if large
  • 1/4 pound button mushrooms, slice
  • d2 cups Arborio rice
  • 1 cup white wine
  • Salt and pepper, to taste
  • 1 tablespoon fresh chives, chopped
  • 2 tablespoons fresh parsley, chopped


  1. Soak porcini mushrooms in 1¼ cups of very hot—but not boiling—water for 30 minutes.
  2. Drain, setting aside the mushrooms and soaking liquid.
  3. Pour vegetable stock into a saucepan and bring to a boil, then reduce heat to a simmer.
  4. Melt margarine and olive oil in a large, deep skillet.
  5. Add onion, garlic, and chili peppers; cook gently for 5 minutes.
  6. Add fresh mushrooms and drained porcini; cook for 4–5 minutes, stirring frequently.
  7. Stir in rice and cook for 1 minute.
  8. Strain soaking liquid and stir into the rice with a little of the hot stock. Cook, stirring frequently, until liquid is absorbed. Continue to add more stock, a ladleful at a time, until rice is tender and risotto looks creamy.
  9. Add wine along with remaining stock. When all liquid is absorbed, season with salt and pepper.
  10. Remove from heat; add chives and parsley.

Cove Racing Photo by Craig Davidson - Additional Photos via

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.