Wild Mushroom Risotto

Mushroom risottoHi there! Long time, no blog! Life got a little crazy with leaving one job, interviewing, and getting ready for a new one. I’m trying to get back into the swing of things.

I managed to sneak in some time to make my famous wild mushroom risotto last week. It isn’t healthy in any way, but risotto is my ultimate comfort food (just ignore the butter). Totally worth it when you are craving a heavy meal though. Enjoy with fresh bread and a bottle of Bordeaux (or your favorite wine)!

Do you have a favorite risotto recipe? If so, please share!

Wild Mushroom Risotto

  • Servings: 6
  • Prep Time: 20 minutes
  • Cooking Time: 60 minutes

Ingredients:

  • 3 cloves garlic
  • 1 small shallot or 1/2 cup of onion
  • 1 package fresh baby bella mushrooms
  • 1 stick of butter
  • 1 package dried oyster mushrooms
  • 1 package dried wood ear mushrooms
  • 6 cups water
  • 2 cups risotto
  • 1/4 cup white wine
  • 1 can chicken or vegetable broth
  • 1 cup Parmesan cheese
  • Salt and pepper
  • Truffle salt or oil

Directions:

Bring six cups of water to a boil. Remove from heat and soak dried oyster and wood ear mushrooms for 20 minutes to reconstitute.

While mushrooms are soaking, mince garlic and shallot (or onion).

Melt stick of butter over medium heat. Add bella mushrooms, shallot, salt, and pepper. Cook down for 10 minutes until mushrooms and shallot are tender. Add garlic. Cook for an additional 5 minutes.

Add two cups of risotto to the mushroom mixture and stir to coat risotto. Cook over medium-high heat for 5 minutes to “toast” the risotto. Keep a close eye and stir frequently to prevent burning.

As the risotto starts to toast the pan will start to dry out. Add 1/4 cup of white wine to deglaze. Cook for 3 minutes.

Use a slotted spoon to pull the reconstituted mushrooms from the liquid and add to pan. Save the mushroom broth!

Reduce heat to medium.

Add one to two soup ladles of the mushroom broth at a time to the risotto. Cook the risotto until the liquid is incorporated and add more broth. Stir constantly. Once the mushroom broth is consumed, switch to a chicken or vegetable broth.

Continue adding broth and cooking down until risotto is tender and creamy in texture. This can take up to 30-45 minutes. Just keep stirring and checking the texture. Once done, stir in one cup of Parmesan cheese.

Add salt and pepper to taste. If you like truffles, add several teaspoons of truffle salt, a light drizzle of truffle oil, or freshly shaved truffles.

Notes:

I use the dried mushrooms because that is what is available in my grocery store. However, you can use any fresh wild mushrooms. You would need to increase the amount of broth to about three cans.

I usually go through the entire mushroom liquid and one can of broth before my risotto is done.

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