Wild Mushroom Risotto

Wild Mushroom Risotto

Wild mushroom risotto is a delicious and comforting dish that highlights the earthy flavors of various wild mushrooms. Here's a simple recipe for you:


1 1/2 cups Arborio rice
1/2 cup dry white wine
6 cups vegetable or chicken broth, kept warm
1/2 cup grated Parmesan cheese
1/2 cup chopped shallots
2 cloves garlic, minced
1 cup assorted wild mushrooms (such as shiitake, oyster, and chanterelle), cleaned and sliced
1/4 cup unsalted butter
2 tablespoons olive oil
1/2 cup dry white wine
Salt and black pepper to taste
Fresh parsley, chopped, for garnish


Prepare the Mushrooms:
Clean the wild mushrooms with a soft brush or paper towel to remove any dirt.
Slice the mushrooms into bite-sized pieces.

Sauté Mushrooms:
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add chopped shallots and minced garlic, sautéing until softened.
Add sliced wild mushrooms and cook until they release their moisture and become golden brown. Season with salt and pepper.

Toast the Rice:
In a separate large, heavy-bottomed pan, heat the remaining 1 tablespoon of olive oil over medium heat.
Add Arborio rice and toast for 1-2 minutes until the edges become translucent.

Deglaze with Wine:
Pour in 1/2 cup of dry white wine and stir until the wine is mostly absorbed by the rice.

Cooking the Risotto:
Begin adding warm broth to the rice, one ladle at a time, stirring frequently. Allow each ladle of broth to be absorbed before adding the next.
Continue this process until the rice is creamy and cooked al dente. This usually takes about 18-20 minutes.

Finish the Risotto:
Stir in the sautéed wild mushrooms and any remaining broth.
Add grated Parmesan cheese, remaining butter, and season with salt and black pepper to taste. Stir until well combined.

Garnish with fresh chopped parsley.
Serve the wild mushroom risotto hot, with additional Parmesan on the side if desired.

Enjoy your wild mushroom risotto!

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