Wild Mushroom Risotto

5 from 2 votes

Wild Mushroom Risotto loaded with flavors of white wine, mushroom broth, fresh herbs and a good grating of Parmesan cheese.

Prep Time20

Cook Time30

Total Time50

Course: Main, Main Course

Cuisine: Italian

Keyword: creamy mushroom risotto, mushroom risotto, wild mushroom risotto

Servings: servings

Calories: 367kcal

Author: Samantha Ferraro

Cost: $10

Equipment

skillet

Ingredients

½ cup dried mushrooms mix of shitake and morel or any that you have
2-3 tablespoons Olive oil for drizzling
1 shallot minced
2 garlic cloves minced
3 cups fresh button mushrooms or cremini mushrooms sliced
2 sprigs of fresh thyme and oregano leaves removed and chopped
1 teaspoon red pepper optional for heat
1 cup Aborio rice
1 cup white wine
6-7 cups of vegetable stock heated and low sodium, preferred
Salt and pepper to taste
1-2 tablespoons unsalted butter
Freshly grated Parmesan cheese
Chopped parsley for garnish

Instructions

Fill a bowl with 1 cup of warm water and add dried mushrooms in. Allow them to soak for at least 20 minutes.
In a large skillet on medium heat, drizzle olive oil and saute chopped shallot, fresh mushrooms, garlic, herbs and salt and pepper for about 5 minutes until the mushrooms are just tender and shallot and garlic are caramelized. Remove from heat to a bowl and set aside. Add the dried mushrooms that were soaking and roughly chop them (save the mushroom liquid!)
Remove dried mushrooms from the liquid (save the liquid) and give them a rough chop and add the soaked mushrooms to the fresh mushroom mixture.
In a small pot, bring stock to a simmer to warm it through and add the mushroom liquid, being careful to not pour in the "grit" that settles on the bottom of the bowl. Bring stock to a simmer.
In the same large skillet on medium heat, drizzle with a bit more olive oil and add aborio rice and toss to coat.
Next, pour wine into rice and stir together, reducing the wine and until absorbed. Then, ladle 1-2 spoonfuls of warmed stock into the rice at a time until rice absorbs all the liquid. Continue to do this for about 20-25 minutes. (*Note: At this point stay close to the stove, constantly stirring the rice). Season with salt and pepper.
Towards the end, taste for doneness of the rice and seasoning, should not be too hard or too mushy. Once done, stir in the mushroom mixture, add the butter and 1 more ladleful of stock. Turn off the heat and cover allowing everything to blend together.
Once everything is done, grate fresh Parmesan cheese and stir gently. Garnish with fresh herbs and serve.

Notes

Simmer more stock then you need just in case you need to add more.

Use a variety of mushrooms, dried or fresh.

Risotto can keep for 2-3 days afterwards, but the texture will change slightly,

Nutrition