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Wild mushroom risotto
Wild mushroom risotto

Wild mushroom risotto

Preparation 10 minutes
Cooking time 30 to 35 minutes
Servings 4


  • 430 ml (1 3/4 cups) dried wild mushrooms (boletes, chanterelles, morels...)
  • 30 ml (2 tbsp) olive oil
  • 1 garlic clove, finely chopped
  • Salt and freshly ground black pepper
  • 125 ml (1/2 cup) 35% cooking cream
  • 80 ml (1/3 cup) butter
  • 2 large French shallots, minced
  • 430 ml (1 3/4 cups) Arborio rice
  • 200 ml (7/8 cup) white wine
  • 750 ml (3 cups) chicken broth
  • 160 ml (2/3 cup) Parmesan, grated
  • 125 ml (1/2 cup) Parmesan shavings
  • 15 ml (1 tbsp) chives, finely chopped


  1. In a bowl, soak the mushrooms in boiling water. Let swell for 15 minutes.
  2. Remove the mushrooms and press out the moisture.
  3. Pass the water through a sieve held over a bowl, keeping 250 ml (1 cup).
  4. Chop the mushrooms coarsely.
  5. In a skillet, heat the oil over medium-high heat. Brown the garlic and chopped mushrooms for 1 to 2 minutes, stirring continuously.
  6. Season with salt and pepper.
  7. Add the cream and reduce the heat to medium. Simmer for about 5 minutes.
  8. Remove from the heat and set aside.
  9. In a saucepan, heat the butter over medium heat. Sweat the shallots for 2 to 3 minutes.
  10. Add the rice and cook for 2 minutes, stirring continuously.
  11. Moisten with white wine and cook, stirring occasionally, until the rice has absorbed all of the liquid.
  12. Add 250 ml (1 cup) of chicken broth and continue cooking, stirring frequently.
  13. Once the rice has absorbed all of the broth, add the mushroom water.
  14. Continue cooking, gradually adding the rest of the broth as the rice absorbs it.
  15. Remove from the heat.
  16. Add the mushroom mix and grated Parmesan. Stir.
  17. Divide and place on serving plates.
  18. Garnish with Parmesan shavings and chives. Serve.
Availability in stores