Wild Mushroom Risotto
An easy wild mushroom risotto recipe to warm fall and winter. Earthy mixed mushrooms combine with arborio rice, white wine, shallot, parmesan, and butter (of course) for an ultimate, and elegant, one-pot dinner.
Servings: 4 people as a main course; 6 as a side
Calories: 627kcal
Ingredients
- 4 tablespoons good extra-virgin olive oil
- 1 pound or so (can be a little less) mixed wild mushrooms, such as those listed above
- 1 1/2 cup arborio rice
- 2 large shallots, peeled and diced small (about 1/2 cup; you can also substitute yellow onion)
- 3 large cloves garlic, peeled and minced
- 3/4 cup dry white wine
- 1 teaspoon fresh thyme leaves, plus a few sprigs for garnish
- 5 cups or so warm water or unsalted chicken stock or chicken broth
- 2 1/2 teaspoons kosher salt (I use Diamond Crystal brand), or to taste
- 12 turns fresh-cracked black pepper
- 1/2 cup grated Parmigiano-Reggiano cheese, plus a little more to garnish
- 2 tablespoons butter
Instructions
- In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the mushrooms and generous pinch of salt. Cook, stirring occasionally, until wilted and lightly browned, about 5 to 6 minutes. Lower to medium-low heat if necessary; the olive oil should not smoke.PRO TIP: You want to develop a little brownness on the mushrooms, so do not stir too often, especially at first.
- Set the mushrooms aside on a plate. Add the remaining olive oil to the pan. Add the arborio rice, shallots or onion, and garlic. Stir, coating the rice, for about one minute.
- Add the white wine. Stir, scraping the bottom of the pan, until most of the moisture is absorbed. PRO TIP: You'll know it's time to add your next round of liquid when the rice just starts to crackle and pop.
- Add the fresh thyme, 1 cup of warm chicken broth or water, and 2 teaspoons of kosher salt. Stir, and cook until the moisture has mostly absorbed. Add the next cup of liquid. Stirring occasionally, repeat the process, cup by cup, until a total of 4 cups have been added.PRO TIP: You want to heat your water or broth before adding it to the risotto. Warm liquid prevents the risotto from cooling while it's cooking, which will prolong the cooking process.
- Taste the rice after the fourth addition of water or broth has absorbed. The rice should be soft but slightly al dente, and the texture thick but loose enough to not stand in a solid lump on a spoon. Think porridge. Add the remaining liquid as necessary, maybe a full cup or slightly more, until this is achieved.
- When the rice is cooked and the risotto has a porridge consistency, remove from heat. Stir in the mushrooms, butter, the Parmigiano-Reggiano, and pepper. Taste for seasoning, and fish out the thyme sprig. (You may need that final addition of kosher salt.)PRO TIP: Don't skimp on the parmesan. Get real-deal, aged Parmigiano-Reggiano. It's a significant flavor component, so you want the good quality cheese.
- Serve with a bit of additional grated parmesan cheese, and perhaps a twist of pepper and fresh sprig of thyme.
Notes
Store leftovers in the refrigerator in an airtight container for up to two days. To reheat this mushroom risotto, place in a pan over medium-low heat with a little water. Heat gently, stirring, until warmed through, dosing it with water as necessary to get the right consistency.
Nutrition
Calories: 627kcal | Carbohydrates: 75g | Protein: 18g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 1803mg | Potassium: 755mg | Fiber: 5g | Sugar: 5g | Vitamin A: 297IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 5mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
