Wild Mushroom Risotto

4 Servings
100% would make this recipe for Wild Mushroom Risotto again.

A terrific, hearty warm dish. It's filling and rich, so serve it in modest portions and pair it with a light salad.

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Wild Mushroom Risotto Ingredients

1 1/2 quarts Chicken Stock	3 tablespoon Parsley chopped
2 tablespoon Butter	1 1/2 cups White wine
2 tablespoon Olive oil	3 cups Arborio Rice
1 large Onion	3/4 teaspoon Salt
3 cloves Garlic chopped	1/4 teaspoon Pepper freshly ground
1/4 cup Porcini mushrooms thinly sliced	1/2 cup Heavy cream
1/2 cup Crimini Mushrooms thinly sliced	3 tablespoon Butter
1/2 cup Shiitake Mushrooms thinly sliced	5 tablespoon Parmigiano Reggiano

Instructions for Wild Mushroom Risotto

In a covered stockpot, bring the stock to a boil then reduce the heat to low and simmer. In a large saucepan on medium heat, cook 2 tablespoons of butter and the olive oil until sizzling, about 2 minutes. Add the onion, stir well and cook for two minutes. Reduce the heat to low and add the garlic, stir well and cook for 4 minutes. Raise the heat to medium-high, add the mushrooms, and 1 tablespoon of the parsley and cook for 3 minutes, stiring to prevent sticking. Add the wine and deglaze. Make sure you dislodge all the brown bits that might stick to the bottom of the pan. Cook for 2 minutes. Add the rice, salt and pepper and stir until all the wine has evaporated, about 2 minutes more. Add 3 cups of the simmering stock and bring to a boil, stiring continuously for 2 minutes. Reduce the heat to a low simmer, cover the saucepan and let the rice cook 15 more minutes. Stir the risotto. Raise the heat to medium and add 1/2 cup of simmering stock, stiring well until it is all incorporated. continue adding the simmering stock 1/2 cup at a time, and stiring well until all the risotto is cooked, about 5-8 minutes. Taste the rice with each addition of the stock -- it is perfectly cooked when tender to the bite. Don't worry if you haven't used all the stock. Turn off the heat, optionally add cream and butter, the rest of the parsley, the cheese and 1/2 cup of remaining simmering stock. Mix well and let the risotto rest for 3 miutes. Serve on a plate or deep pasta bowls. Pair with a Pinot Grigio and a crisp Italian salad.

Main Ingredient: MushroomsCuisine: Italian

Ingredient Insight - look inside this recipe

Butter

Chicken Stock

Cream

Egg

Garlic

Mushroom

Olive Oil

Onion

Parsley

Rice

Salt

White Wine

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mushroom

by carolinecsl82

Steve's All-time Favorite Recipes

admin

Warm, comforting dishes for a cold winter night

admin

Wizzard of oz

by tboneandme

I think I will take out heavy cream next time and use a touch of white truffle oil

deeder5
on Dec 31 2007 10:00AM

A key to making this successfully is to warm up the chicken broth in a separate pan, and take your time adding the broth in, ladle-full by ladle-full. Don't rush it.

admin
on Nov 10 2007 12:00AM

Leftover suggestion: Risotto cakes, as a base for chicken, seafood or beef. To make these cakes, simply pan-fry pre-shaped risotto cakes in oil over high heat. Crisp the outsides. To shape the cakes before frying, you can use the lid of a tupperware container or a small can with both ends cut off. Be sure to press the cakes firmly into their shape and freeze them briefly. You'll want to bring the oil and pan up to a fully high heat before placing them in the pan. Salt and pepper to taste; serve warm, or let return to room temperature before plating.

admin
on Oct 6 2007 1:37PM

Delicious, slightly-upscale comfort food that was just perfect for our dreary October evening here in Seattle. Light a candle or two, open a bottle of crisp Savignon Blanc and take some time catching up on the day. This dish can sit well on the stove, covered, off the heat, for 15-20 mins. Just be sure to keep it from burning on the bottom. This time (photo shown), I skipped the cream. Traditional risotto doesn't have cream, and it's unnecessary if you take the time to let each ladle-full of the broth get fully absorbed into the rice. The starches get released, and it's quite comparable in texture to the presence of cream in the recipe when prepared properly.

admin
on Oct 2 2007 9:20PM

Total Time: 1:00
Active time: 1:00

Vegetarian tag deleted, thanks

admin
on Jun 19 2007 10:10PM

This is "meatless" but not vegetarian. Note the chicken stock.

kryan
on Aug 27 2005 7:18PM

admin
on Sep 21 2004 5:08PM