Wild mushroom risotto

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A variety of wild mushrooms give depth to any classic mushroom risotto. Use what you can find at specialty stores.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 533kcal

Equipment

1 large skillet preferably stainless steel (not non-stick)

Ingredients

4 tablespoon butter or substitute olive oil
1 pound wild mushrooms shiitake, king oyster, maitake, and/or beech mushrooms
½ pound cremini mushrooms
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 warmed
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.

Serve

Serve immediately, topped with fried mushrooms, fresh sea salt, and fresh cracked pepper.

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.

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

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