Wild Mushrooms Risotto

Ingredients

  • 6 TBSP butter
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 2 tablespoons minced shallots
  • 1 ½ cup Arborio rice or long grain rice, uncooked
  • 1 cup dry wine (chardonnay or sauvignon blanc)
  • 1 cup dry porcini mushrooms
  • 1 package (about 3.5 ounces) fresh shiitake mushrooms thinly sliced
  • 1 package (about 5.5 ounces) fresh cremini mushrooms thinly sliced
  • 4 cups chicken broth or vegetable broth, warmed
  • 1/2 cup Parmesan cheese shredded or grated
  • 2 tablespoons chopped fresh parsley plus more for garnish, optional
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Description

Description

  1. Soak the dried porcini mushrooms in one cup of boiling water for 15 minutes. Strain in a fine sieve, reserving the liquid, and finely chops the mushrooms, then set aside
  2. Heat a large saucepan over medium heat and add half the minced garlic and assorted fresh mushrooms then season with salt. Sautee the mushrooms until they are slightly golden (you may need to do this in batches as over-crowding the pan will mean the mushrooms just stew and won’t turn golden).
  3. In a large skillet over medium heat, heat oil until shimmering. Add garlic and shallots and cook until tender, about 3 minutes.
  4. Stir in rice and cook until the edges are translucent, about 3 minutes. Incorporate wine until alcohol evaporates, another 3 minutes or so.
  5. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.
  6. Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, until broth is absorbed, about 5 minutes.
  7. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender -al dente- and mixture is moist.
  8. Stir in butter and cheese and garnish with parsley if desired.