Wild Mushroom Risotto

October 21, 2024

45

medium

6

  • Warm the Broth:
    • Heat the chicken broth in a medium saucepan over low heat. Keep it warm as you cook.
  • Saute the Vegetables:
    • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ of the chopped onion and 1 minced garlic clove. Cook, stirring occasionally, for about 5 minutes until translucent.
  • Cook the Mushrooms:
    • Add the fresh mushrooms, herbs, and butter to the skillet. Saute for 3-5 minutes until lightly browned. Season with salt and freshly cracked pepper. Cook for 1 more minute, then remove from heat and set aside.
  • Toast the Rice:
    • In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat. Saute the remaining ½ onion and garlic clove until soft.
    • Add the Arborio rice and stir for 2-3 minutes until it is well-coated and opaque.
  • Cook the Rice:
    • Pour in the vegetable stock and cook the rice uncovered for 20 minutes, stirring occasionally.
  • Add the Wine:
    • Stir in the white wine and cook until it has almost completely evaporated.
  • Incorporate the Broth:
    • Add 1 cup of warm chicken broth to the rice, stirring until it’s absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process should take about 20 minutes. The risotto should be creamy but slightly firm (al dente).
  • Finish the Dish:
    • Stir the sauteed mushrooms into the rice mixture. Add the grated Parmesan and stir until melted and creamy.
  • Garnish and Serve:
    • Drizzle the risotto with a touch of truffle oil and garnish with freshly chopped parsley. Serve immediately.
Reviews

Ingredients:

Adjust Servings
2cups arborio rice
2 bay leaves
2tablespoons butter
0.5cup parmesano-reggian cheese
8cups chicken broth
0.5pound crimini mushrooms sliced
0.75cup wine dry white
2cloves garlic minced
0.5pound morel mushrooms sliced
3tablespoons olive oil
1 onion divided, finely chopped
2tablespoons parsley italian, chopped
6servings salt and pepper
2 ts thyme fresh, chopped
6servings truffle oil for finishing

Directions

1.
Warm the Broth
Heat the chicken broth in a medium saucepan over low heat. Keep it warm as you cook.
Mark as complete
2.
Saute the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ of the chopped onion and 1 minced garlic clove. Cook, stirring occasionally, for about 5 minutes until translucent.
Mark as complete
3.
Cook the Mushrooms
Add the fresh mushrooms, herbs, and butter to the skillet. Saute for 3-5 minutes until lightly browned. Season with salt and freshly cracked pepper. Cook for 1 more minute, then remove from heat and set aside.
Mark as complete
4.
Toast the Rice
1. In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat. Saute the remaining ½ onion and garlic clove until soft. | 2. Add the Arborio rice and stir for 2-3 minutes until it is well-coated and opaque.
Mark as complete
5.
Cook the Rice
Pour in the vegetable stock and cook the rice uncovered for 20 minutes, stirring occasionally.
Mark as complete
6.
Add the Wine
Stir in the white wine and cook until it has almost completely evaporated.
Mark as complete
7.
Incorporate the Broth
Add 1 cup of warm chicken broth to the rice, stirring until it’s absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process should take about 20 minutes. The risotto should be creamy but slightly firm (al dente).
Mark as complete
8.
Finish the Dish
Stir the sauteed mushrooms into the rice mixture. Add the grated Parmesan and stir until melted and creamy.
Mark as complete
9.
Garnish and Serve
Drizzle the risotto with a touch of truffle oil and garnish with freshly chopped parsley. Serve immediately.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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