How To Make Wild Mushroom Risotto

Posted January 17, 2017

There are two types of risotto that are ultimately timeless: saffron and wild mushroom. The latter plays off the creamy and sometimes, let’s be honest, bland nature of the dish. But that’s the great thing about risotto. Its malleable flavor makes it the perfect counterpart to bold flavors: like wild mushrooms. Depending on how distinct you prefer your aromatics, you can combine a number of fungi combinations: from the coveted morels and truffles to chanterelles, button, oyster shiitake and porcini. Whether you’re a celebrated mycologist or just an average Joe, everyone can find something to love in a classic wild mushroom risotto. Learn how to make this simple dish with our online culinary school teacher in this instructional video.

Wild Mushroom Risotto

Ingredients
2 cups Arborio rice
6 tbsp whole butter
1 lb fresh wild mushrooms
2 tbsp olive oil
½ cup dry white wine
10 cups chicken stock
1 shallot finely chopped
¼ cup freshly grated Parmesan cheese
Salt and pepper TT

Preparation
1. Melt 3 tbsp of butter in a large sauté pan over medium high heat. Add 1/2 of mushrooms and sprinkle with salt. Sauté the mushrooms until tender, about 3 to 4 minutes. Set the mushrooms aside in a dish. Repeat the procedure with the rest of the mushrooms.

2. Bring the chicken stock to a simmer and keep warm. Melt 1 ½ tbsp of butter and olive oil in a heavy sauce pan over medium low heat. Add the shallots and sweat without getting any color for about 1 minute. Add the rice and coat the rice grains with butter then increase the heat to medium. Stir until the grains begin to look translucent, about 3 minutes. Add the white wine and stir constantly until the liquid is absorbed. Add 1 cup of chicken stock; stir until almost all the stock is absorbed, about 1 minute.

3. Continue adding stock 1 cup at a time and stir the rice constantly until all the stock is absorbed before adding more. When rice is about ¾ of the way cooked, about 10 minutes, add the mushrooms, continue to add stock until the rice is tender but still firm to the tooth and the risotto is creamy.

4. Stir in the Parmesan cheese and 1 tbsp of butter at room temperature. Transfer risotto into a serving bowl. Garnish with additional mushrooms and fresh chives.