Wild Mushroom Risotto

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Wild Mushroom Risotto is a comforting dish that embodies earthy flavors and creamy textures. It's a perfect way to celebrate the bounty of mushrooms available in the fall, making it a seasonally delightful choice.

Ingredients for Wild Mushroom Risotto

Olive oil forms the base for sautéing and infusing flavor into the mushrooms. Using good quality olive oil can really enhance the dish. Wild mushrooms are the star here, offering a range of flavors and textures. Feel free to mix varieties like shiitake, cremini, and oyster. Arborio rice is a short-grain rice that’s crucial for achieving that creamy risotto texture. Onion and garlic provide a savory foundation, enhancing the dish's aromatic qualities. Vegetable broth is gradually added to cook the rice, allowing the flavors to meld. Dry white wine adds acidity and depth, balancing the richness. Parmesan cheese brings umami and creaminess, while butter adds a luscious finish. Finally, fresh parsley offers a burst of freshness as a garnish.

Tips & Tricks

  • Don't rush the broth addition; patience achieves the best texture.
  • Use a good-quality Parmesan for maximum flavor.
  • Keep stirring to prevent the rice from sticking or burning.

Serving Suggestions

Serve this risotto with a simple green salad and a glass of the dry white wine used in cooking. It pairs beautifully with roasted chicken or grilled fish for a fuller meal.

Frequently Asked Questions

Can I use different types of mushrooms?
Yes, feel free to use any combination of mushrooms you like or have available.
What can I use instead of Arborio rice?
Carnaroli or Vialone Nano are good substitutes if Arborio is unavailable.
Can this be made vegan?
Yes, omit the Parmesan and butter, and consider adding nutritional yeast for a cheesy flavor.

Wild Mushroom Risotto Recipe Walkthrough

Start by heating olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and sauté them until they're nicely browned and tender, which should take about five minutes. Once done, remove them from the skillet and set them aside for later. Next, reduce the heat to medium and toss in the onion and garlic. Cook these until they're soft, roughly three minutes.

Now, introduce the Arborio rice to the skillet. Stir it around, making sure each grain is coated with oil, which helps in absorbing flavors. Pour in the white wine and stir continuously until the wine is fully absorbed by the rice. This is where the magic begins.

Gradually add the vegetable broth, one cup at a time. Stir the rice frequently and allow the broth to be absorbed before adding more. This process is repeated until the rice is creamy and just al dente, which takes about 18-20 minutes. Once the rice reaches the perfect consistency, stir the mushrooms back in, followed by Parmesan cheese and butter. Season it with salt and pepper to taste, and finish with a sprinkle of fresh parsley before serving.

Why You'll Love This Recipe

  • Rich and creamy without being heavy.
  • The earthy taste of wild mushrooms adds depth.
  • Simple ingredients create a complex flavor profile.
  • Perfect for an impressive vegetarian main dish.

Ingredients

2 tbsp olive oil
1 lb assorted wild mushrooms, cleaned and sliced
1 cup Arborio rice
1 small onion, finely chopped
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup dry white wine
1/2 cup Parmesan cheese, grated
2 tbsp unsalted butter
Salt and pepper to taste
2 tbsp fresh parsley, chopped for garnish

Step-by-step Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and sauté until browned and tender, about 5 minutes. Remove and set aside.
3. In the same skillet, reduce the heat to medium and add the onion and garlic. Cook until softened, about 3 minutes.
4. Add the Arborio rice and stir to coat the grains with oil.
5. Pour in the white wine, stirring constantly until the wine is absorbed.
6. Gradually add the vegetable broth, one cup at a time, stirring frequently, until the liquid is absorbed before adding more.
7. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
8. Stir in the cooked mushrooms, Parmesan cheese, and butter. Season with salt and pepper to taste.
9. Garnish with fresh parsley before serving.

Ratings and Comments

Thank you for your rating!