Wild mushroom risotto

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A rich, creamy wild mushroom risotto with 1.5 pounds of mushrooms.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 533kcal

Ingredients

4 tablespoon butter or substitute olive oil
1 pound wild mushrooms a mix of shiitake, king oyster, maitake, and beech mushrooms
½ pound cremini mushrooms and/or portobello
4 cloves garlic
1 small yellow onion or 2 shallots
½ teaspoon salt
6 sprigs fresh thyme or 1 teaspoon dried thyme
1 ½ cups Arborio rice
⅔ cup dry white wine or sub with more broth
5 cups chicken broth
½ cup Parmesan cheese freshly grated, not canned

Garnish

¼ teaspoon finishing sea salt
½ teaspoon fresh cracked pepper
fresh thyme or parsley

Instructions

Prepare mushrooms & aromatics

Optional: set aside some mushroom slices for pan-frying (which will be added to the top of the risotto when serving)
Dice mushrooms into ¼" pieces. They should blend into the risotto without their texture being very noticeable. Dice the shallots and garlic.

Cook mushrooms, etc

Optional: add 2 tablespoon oil to a large skillet and pan-fry spare mushroom slices, flipping once until browned and the edges are crispy. Remove from pan and set aside on a paper towel lined plate. Sprinkle with salt while still hot.
Add 2 tablespoon of butter to the skillet over medium heat. Add mushrooms and onions and cook until soft, golden, and aromatic. Add garlic and cook for 2 more minutes (adding it sooner will cause it to burn). Add in salt.

Make risotto

Add 2 more tablespoon of butter to the pan (leaving the mushrooms and onions in there too). Once melted, add in the arborio rice and toast for 3-4 minutes (this adds flavor).
Add wine (or sub with broth), scraping the pan with a wooden spatula to pick up all of the browned, flavorful bits. Add in thyme sprigs. Add in about ¾ cup of the broth (eyeball it, no need to be exact). Let it simmer, stirring often, until it's mostly absorbed.
Repeat: add in broth, about ¾ cup at a time, stirring until it is absorbed. Continue until the risotto is al dente (soft but with a slight chewy bite). You may not use all of the broth, or you may use a little extra.
Remove the woody thyme stems. Then stir in the cheese and serve.

Notes

Wild mushrooms: I use whatever I can find at the farmers market or specialty stores. See post for specific characteristics of each type of mushroom. When in doubt, just pick a bunch of different ones. Trader Joe's can have a surprisingly decent selection throughout the year if your regular grocery store does not.

Use a stainless steel (not non-stick) skillet if possible. It will reliably brown the aromatics and cook risotto really well.

Broth does not need to be warmed. I've even used it cold out of the fridge and it has no noticeable effect. I've also used Better than Bouillon paste by stirring 1 teaspoon into the risotto at a time along with the ½ to ¾ cup water to make the broth.

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Nutrition