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Wild Mushroom Risotto with Fiscalini Lionza

Wild mushrooms pair beautifully with the deep rich flavor of Fiscalini Lionza cheese. Perfect just about any day of the week.


Wild Mushroom Risotto with Fiscalini Lionza

Fiscalini Farmstead
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner
Servings 6 people


  • 2 cups Wild Mushrooms Brushed, Cleaned, Sliced
  • 1 tsp Fresh Garlic Minced
  • 1 tsp Fresh Shallots Minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1/2 cup White Wine
  • 1 tsp  Fresh Thyme Leaves Chopped
  • 2 cups Arborio, Risotto
  • 10 cups Chicken Broth
  • 1 bag Spinach Cleaned
  • 4 tbsp Butter
  • 1/2 cup Fiscalini Lionza Grated
  • Salt and Pepper To Taste
  • 1 tbsp White Truffle Oil


  • In a thick bottom pot, saute the mushrooms in Extra Virgin Olive Oil until they shrink to about half their original size. 
  • Add garlic, shallots, and thyme, then saute until lightly brown. Add risotto to coat.
  • Deglaze pan with white wine.
  • Gradually add hot chicken broth one ladle at a time, when liquid is gone add another ladle.
  • Repeat process for about 30 minutes, taste test rice kernels to see if they are aldente. 
  • To Finish: Fold Spinach, Butter, and Fiscalini Lionza Cheese.
  • Adjust seasonings with Salt and Pepper to taste.
  • Drizzle a little White Truffle Oil on top.
  • Grate more cheese on top, if desired.
Keyword Mushroom Risotto, Risotto
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