Wild Mushroom Risotto
This is one of my all-time favorite dishes. You can make so many variations of this recipe by adding in a different cheese at the end or different stock or even changing the mushrooms and herbs. Yet, anyway you make it, it is going to be delicious.
Ingredients
- 1 lb wild mushroom
- 8 tbsp butter separated
- 2 small shallots minced
- 4 garlic cloves minced
- 2 fresh thyme sprigs
- 4-6 fresh basil leaves
- Kosher salt
- 1/2 tsp freshly ground pepper
- 3/4 cup dry white wine (whatever you like to drink)
- 1 tbsp lemon juice
- 5 cups beef stock or vegetable stock
- 1 1/2 cups Arborio Rice
- 1 cup freshly grated parmesan cheese
- fresh basil and thyme optional for garnish
Instructions
- Warm broth over low heat in a small saucepan.
- In a heavy skillet melt 2 tbsp butter over medium heat. Add mushrooms and shallots and sauté until tender, about 8 minutes. Add garlic, thyme sprigs, and basil, (whole and you can remove after cooking) Kosher salt to taste and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.
- Add 2-3 more tbsp butter to pan over medium heat. Once melted, add rice and toast until rice begins to look lightly brown and translucent, 3-4 minutes.
- Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add beef stock or 1 cup of vegetable stock and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (This step takes 20-25 minutes.)
- Add mushrooms mixture into the rice and stir to combine. Gently stir in remaining butter and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh herbs. ENJOY!