Wild Mushroom Risotto
Wild Mushroom Risotto is a rich, creamy dish that showcases earthy mushrooms and aromatic herbs. The risotto is slowly cooked with broth, white wine, and Parmesan, resulting in a luxurious, velvety texture that's perfect for an elegant meal.
Equipment
- Dutch oven or large deep skillet
- Wooden Spoon or Spatula
- Measuring Cups
Ingredients
- Chopped fresh parsley, for garnish
- ¾ tsp sea salt, plus more to taste
- 1½ lbs mixed mushrooms, chopped
- 5 cups warmed vegetable broth
- 1½ cups uncooked Arborio rice rinsed
- ½ cup grated pecorino or Parmesan cheese*, plus more for serving
- ⅔ cups dry white wine
- 1 medium yellow onion, chopped
- 1 tbsp fresh thyme leaves
- 4 tbsp extra-virgin olive oil
- 2 garlic cloves, finely chopped
- Freshly ground black pepper
Instructions
- In a Dutch oven or large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the mushrooms, ½ teaspoon of salt, and a few grinds of pepper, tossing to coat.
- Cook for about 8 minutes, stirring occasionally, until the mushrooms are tender and browned.
- Remove them from the pan and set aside.
- If needed, cook in batches.
- Next, wipe the pan clean and return it to the heat.
- Add the remaining 2 tablespoons of olive oil, along with the onion and ¼ teaspoon of sea salt.
- Cook, stirring occasionally, for 5 to 8 minutes until the onion is soft.
- Add the garlic, thyme, and rice, cooking for an additional minute before pouring in the wine.
- Stir and cook for 1 to 3 minutes, allowing the wine to reduce.
- Gradually add the broth, about ¾ cup at a time, stirring continuously and letting each addition be absorbed before adding more.
- When you add the final portion of broth, mix in two-thirds of the sautéed mushrooms.
- Continue cooking until the risotto is creamy and the rice is slightly al dente.
- Stir in the cheese and adjust the seasoning.
- Serve topped with the remaining sautéed mushrooms, garnished with parsley, and offer extra grated cheese on the side if desired.
Notes
- Arborio rice is traditional, but you can use Carnaroli or Vialone Nano for a creamier texture.