--- title: "Chilean Wild Mushroom Risotto — Homemade Risotto de Hongos Recipe" description: "Versión en Español. Chilean wild mushroom risotto is creamy arborio rice cooked with white wine, chicken broth, and the soaking liquid of morels, then finished with native mushrooms, morels, digüeñes,..." url: https://www.chileanfoodrecipes.com/chilean-wild-mushroom-risotto-de-hongos-recipe/ date: 2026-10-05 modified: 2026-10-05 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-wild-mushroom-risotto-featured.jpg categories: ["Main Dishes"] type: post lang: en --- # Chilean Wild Mushroom Risotto — Homemade Risotto de Hongos Recipe [Versión en Español](https://comidaschilenas.com/receta-de-risotto-de-hongos-chilenos/) ![Chilean wild mushroom risotto with morels, digüeñes, and gargales](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-wild-mushroom-risotto-featured.jpg)*Chilean wild mushroom risotto* Chilean wild mushroom risotto is creamy arborio rice cooked with white wine, chicken broth, and the soaking liquid of morels, then finished with native mushrooms, morels, digüeñes, and gargales, sautéed in butter with merkén and cream, and topped with grated cheese and parsley. It takes 30 minutes of preparation and about 30 minutes of cooking, and serves 4. It is an original gourmet recipe built on endemic Chilean mushrooms, which can be found in season at the main markets of southern Chile. ## How to Make Chilean Mushroom Risotto? The mushrooms are sautéed in butter with merkén and finished with cream. The rice is toasted with onion, deglazed with white wine, and cooked by adding the hot broth and morel liquid half a cup at a time, stirring until creamy, before folding in the mushrooms. ## Nutritional Information Each serving of mushroom risotto contains approximately 520 kcal, 11 g of protein, 25 g of fat, 60 mg of cholesterol, 58 g of carbohydrates, 3 g of sugars, 3 g of fiber, and 650 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Wild Mushroom Risotto Recipe **Preparation:** 30 minutes **Cooking:** 30 minutes **Servings:** 4 ### Ingredients **Risotto** - 350 g (1¾ cups) of arborio rice - 200 ml of morel soaking liquid - 100 ml (⅓ cup plus 1 tablespoon) of white wine - 2 tablespoons of butter - 1 liter (4 cups) of chicken broth - 1 tablespoon of oil - ½ onion, finely chopped - Fresh parsley **Mushrooms** - 30 g of gargal mushrooms - 16 digüeñes - 8 dried morels - 100 ml (⅓ cup plus 1 tablespoon) of cream - 50 g (½ cup) of grated parmesan - 2 tablespoons of butter - 1 teaspoon of merkén ### Instructions 1. Soak the morels in boiling water, let cool, and reserve 200 ml of the liquid for the risotto. In a medium skillet, melt the butter and add the digüeñes, gargales, morels, and merkén, and season with salt and pepper. Stir gently and cook for a few minutes over medium heat, then add the cream and cook for one more minute. Turn off the heat and set aside. ![Chilean morels, used in wild mushroom risotto](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/chilean-morels-mushroom-risotto.jpg)*Morels* 1. In a medium pot, combine the chicken broth and the reserved morel liquid, bring to a boil, and keep hot. In another pot, heat the oil and butter, add the chopped onion, and sauté for about 2 minutes without browning. Add the rice and toast for 1 minute until the grains separate, then pour in the white wine and let the alcohol evaporate. ![Arborio rice for creamy risotto](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/arborio-rice-risotto.jpg)*Arborio Rice* 1. Add the hot broth half a cup at a time, stirring until the rice absorbs the liquid before adding more. Repeat until all the liquid is used, about 20 minutes in total, or until the rice is cooked. ![Fresh digüeñes, Chilean wild mushrooms from the southern forests](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/fresh-diguenes-risotto.jpg)*Fresh Digüeñes* 1. Fold in the reserved mushrooms and warm everything together for a few minutes over low heat. Serve right away on wide plates, topped with grated parmesan, chopped fresh parsley, and an extra pinch of merkén if you like. ## Additional Tips ### Sauté each mushroom right Digüeñes need only 2 to 3 minutes, gargales 4 to 5 minutes, and rehydrated morels 5 to 6 minutes, so add them to the pan in that reverse order. ### Keep stirring Stirring constantly while adding the broth rubs the grains together and releases the starch that makes risotto creamy. ### Serve it all’onda Risotto should flow gently on the plate like a wave. If it is too dry, add a last splash of hot broth and a knob of cold butter before serving. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Chilean wild mushrooms | Cremini and shiitake | Same weight | Easier to find | | Arborio rice | Carnaroli rice | 1:1 | Creamier, holds better | | Chicken broth | Vegetable broth | 1:1 | Vegetarian | | Merkén | Smoked paprika | 1 teaspoon | Milder, no heat | ## Frequently Asked Questions (FAQs) ### 1. Which rice should I use for risotto? Arborio or Carnaroli are essential. Their high amylopectin starch content creates the creamy texture of risotto without adding much cream. ### 2. Can I use dried mushrooms? Yes, it is very common with morels. If you find dried digüeñes or gargales, rehydrate them in warm water for at least 30 minutes before sautéing. ### 3. How do I get the perfect texture? Stir constantly while adding the broth little by little, so the grains rub together and release their starch. ### 4. What if my risotto turns out dry? Add a last splash of hot broth and a knob of cold butter just before serving so it flows gently on the plate. ## Chilean Wild Mushrooms Digüeñes and gargales are fungi that grow on southern beech trees in the forests of southern Chile, traditionally gathered by Mapuche communities, while Chilean morels appear in spring. All are prized seasonal ingredients. ## The Fifth Kingdom Fungi are considered a separate kingdom of life, distinct from plants and animals, because of their cell structure, their way of feeding, and their life cycle. ## Did You Know? What we call a mushroom is technically only the fruiting body of the fungus. The main organism, the mycelium, grows hidden underground or inside the wood it feeds on. ## Recommended - [Chilean Digüeñes Broth Recipe](https://www.chileanfoodrecipes.com/chilean-wild-mushroom-broth-caldo-de-diguenes-recipe/) - [Chilean Digüeñes Ceviche Recipe](https://www.chileanfoodrecipes.com/chilean-diguenes-wild-mushroom-ceviche-recipe/) - [Shrimp Risotto Recipe](https://www.chileanfoodrecipes.com/shrimp-risotto-risotto-de-camarones-recipe/) - [Chilean Mote Risotto Recipe](https://www.chileanfoodrecipes.com/chilean-mote-risotto-wheat-berry-recipe/)