Wild Mushroom Risotto

Wild Mushroom Risotto ingredients

• 6 cups vegetable broth
• 2 tbsp olive oil
• 8 oz mixed wild mushrooms (cremini, shiitake, oyster), sliced
• 2 medium shallots, finely chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 0.5 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
• 2 tbsp unsalted butter
• 0.5 cup Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Wild Mushroom Risotto

1. Pour 6 cups vegetable broth into a saucepan and bring it to a gentle simmer over medium-low heat. Keep the broth warm throughout the cooking process, as cold broth will halt the cooking of the rice.
2. In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add 8 oz sliced mixed wild mushrooms and cook, stirring occasionally, for 5-7 minutes until they are golden brown and have released most of their moisture. Remove the mushrooms from the pot and set aside.
3. Add the remaining 1 tbsp olive oil to the same pot and reduce the heat to medium. Add 2 finely chopped shallots and sauté for 3-4 minutes until they are softened and translucent.
4. Stir in 2 minced garlic cloves and cook for another 1 minute until fragrant. Be careful not to let the garlic brown or burn.
5. Add 1.5 cups Arborio rice to the pot. Stir constantly for 2-3 minutes, toasting the rice until the edges become translucent but the center remains opaque. This step helps the rice absorb liquid evenly and maintains its texture.
6. Pour in 0.5 cup dry white wine. Stir continuously until the wine is completely absorbed by the rice, which usually takes 2-3 minutes. The alcohol will cook off, leaving behind a subtle flavor.
7. Begin adding the warm vegetable broth, one ladleful (about 0.5 cup) at a time, stirring constantly. Wait until each addition of broth is almost fully absorbed by the rice before adding the next ladleful. This process allows the rice to release its starch gradually, creating a creamy texture.
8. Continue adding broth and stirring for 25-30 minutes, or until the rice is al dente – cooked through but still firm to the bite with a slight resistance. You may not need all 6 cups of broth, or you might need a little more; the key is texture.
9. Remove the pot from the heat. Stir in 2 tbsp unsalted butter, 0.5 cup freshly grated Parmesan cheese, the reserved cooked mushrooms, 0.5 tsp salt, and 0.25 tsp black pepper. Stir vigorously for about 1-2 minutes until the butter and cheese are melted and the risotto is wonderfully creamy. This final step is called 'mantecare'.
10. Cover the pot and let the risotto rest for 2-3 minutes. This allows the flavors to meld and the risotto to settle into its perfect consistency. Serve immediately, garnished with 2 tbsp fresh chopped parsley and additional Parmesan cheese if desired.

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