Entrees
Wild Mushroom Risotto
Makes 6 to 8 servings
Wild Mushroom Risotto
Makes 6 to 8 servings
Serve as a vegetarian entrée or along with your favorite protein, such as seared sea scallops or chicken.
Ingredients
- 2 quarts (64 ounces) mushroom broth or vegetable stock
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, crushed
- 1 pound mixed mushrooms, such as shiitake, oyster, or porcini
- 3 sprigs fresh thyme
- 2 teaspoons kosher salt, divided
- 2 shallots, finely chopped
- 2 cups carnaroli rice
- 1 cup dry white wine
- 5 tablespoons unsalted butter, divided
- ¼ cup grated Parmesan cheese, plus more for garnish
Preparation
- Add the mushroom broth to a 3-quart saucepan. Bring to a simmer and keep warm.
- In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add the garlic and sauté until fragrant. Add the mushrooms, thyme, and 1 teaspoon of the salt. Sauté until the mushrooms are soft and beginning to brown. Remove the thyme sprigs and add 1 tablespoon of the butter. Sauté until butter has completely melted. Remove from the heat and reserve.
- Heat the remaining 2 tablespoons of the olive oil in a 3½-quart sauté pan over medium heat. Add the shallots and sauté until soft and translucent. Add the rice and season with the remaining 1 teaspoon salt. Cook, stirring, until the grains look opaque, 2 to 3 minutes. Add the wine and simmer until absorbed.
- Reduce the heat to medium-low. Add the warm stock to the rice 1 cup at a time, waiting to add the next cup until the rice has mostly absorbed the previous cup. You may not need all the stock; the grains should be tender but not mushy and should not have a chalky texture.
- Once cooked, stir in the ¼ cup Parmesan and remaining butter. Once the butter and cheese have melted, remove from the heat and add three-fourths of the cooked mushrooms. Portion the risotto into bowls and garnish with remain mushrooms and additional Parmesan.
