Even though we’re edging into warmer weather, everyone loves wild mushroom risotto (well…unless you don’t like mushrooms)! This recipe is easy to make, and you can you use any kind of mushrooms you like. The outcome is creamy, toothy, full of mushroom flavor and adds a bit of thyme for extra pop. I recommend serving it with a side salad and some warm, crusty bread with butter.
Cook time: 1 hour
Servings: 4 main course servings
Ingredients
6 tbsp butter, divided
1 tbsp olive oil
1 1/2 pounds fresh mushrooms (any mix of porcini, hen of the woods, chanterelle, shiitake, oyster, cremini, baby bellas, etc.)
1 large shallot, diced
3 cloves garlic, minced
1 1/2 cups arborio rice
1 cup dry white wine
5-6 cups (about) low-salt chicken broth
salt & pepper to taste
2 tsp fresh thyme leaves, plus a bit extra for garnish
1/4 cup grated parmesan cheese, plus a bit extra for garnish
Cut the mushrooms into slices, pieces or quarters (depending on the mushroom size) that are approximately 1″ wide. Pieces should be roughly the same size. Heat the broth in a saucepan on the stove and keep warm.
In a large skillet, melt 4 tbsp of the butter over medium heat. Add the mushrooms and some salt & pepper. Cook the mushrooms, stirring occasionally, until they are softened and have released their juices, about 8 minutes. Remove from heat and set aside.
In a large saucepan, melt the remaining butter and the olive oil over medium heat. Add the shallot and garlic, and sauté until shallot is translucent, about 4 minutes. Add the rice, and mix well. Cook over medium heat, stirring regularly, until rice begins to show some translucence on the edges, about 3-4 minutes. Add the wine, and turn heat up a bit (between medium and medium-high). Stir frequently and cook until almost all the wine is absorbed, 3-4 minutes. Add 3/4 cup of the warm chicken broth and again stir until almost all the liquid is absorbed. After 10 minutes, add the mushroom mixture (you will not have added all the broth yet) and the 2 tsp of thyme. This is what it should look like when you’ve added the mushrooms:
Continue adding broth and cooking until almost fully absorbed until the rice is cooked to desired doneness, about 20-25 minutes. There should still be a bit of liquid in the pan (the added parmesan will bind it all together). Add the parmesan cheese and mix well. Taste for seasoning and adjust salt & pepper as needed.
Serve immediately in pasta bowls, sprinkle additional parmesan cheese and a bit of fresh thyme leaves on top, and you have your wild mushroom risotto!
Bon appétit!
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