Double Grain Wild Mushroom Risotto


Preparation info

  • Serves


    • Difficulty


Appears in

Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day

Whole Bowls

By Allison Day

Published 2021

  • About

The redolence, meaty chew, and earth tones of wild mushrooms can really stand up to brown rice and oat groats—two often overlooked whole grains, themselves adding a soft, putty hue for a bit more drama. A quick heads-up before you tie on your apron: be sure not to discard the murky mushroom soaking liquid; it’s packed with a deep, umami essence and used as part of the cooking liquid amount.


For the Double Grain Wild Mushroom Risotto

  • ½ ounce dried porcini or dried mixed wild mushrooms, chopped (chopping may be easier after rehydrating, depending on mushroom variety)
  • 1 cup recently boiled water
  • 2 tablespoons extra-virgin olive oil
  • ¾ pound cremini mushrooms, sliced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup oat groats (Rice of the Prairies)
  • ½ cup short grain brown rice
  • 3 cups vegetable stock
  • 2 tablespoons white wine vinegar
  • ½ teaspoon sea salt
  • ground black pepper, to taste


    Make the Double Grain Wild Mushroom Risotto

    In a medium bowl, rehydrate dried mushrooms with water for 20 minutes. Save liquid, remove mushrooms.

    In a large pot or large high-sided skillet, heat oil over medium heat. Add cremini and rehydrated porcini mushrooms, onion, and garlic; sauté for 10 minutes. Increase heat to high, add oats and rice, stirring to coat, followed by reserved mushroom liquid and 1 cup stock. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes. Remove lid, add remaining stock, salt, and pepper; bring back to a boil, reduce to medium, and cook uncovered for 30 minutes, stirring often.