Mushroom Risotto Published on: May 21, 2020
Mushroom Risotto
Servings: 6
Equipment
- saucepan
- bowl
- large heavy saucepan
Ingredients
- 8-9 cups chicken stock
- 1/2 oz dried porcini mushrooms
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 lb assorted fresh wild mushrooms (like shitake, portobello, oyster, chanterelle) brushed clean and thinly sliced
- 1/2 lb fresh white [button] cultivated mushrooms brushed clean and thinly sliced
- 1/4 cup minced flat-leaf parsley
- 2 tsp minced fresh thyme (optional)
- 3 cups arborio rice
- 1 cup dry white wine, at room temperature
- 2 tbsp unsalted butter
- salt and fresh ground pepper
Instructions
- Bring chicken stock to simmer in a saucepan.
- Remove from heat and add the dried porcini and soak for 20 minutes.
- Drain the mushrooms through a sieve and double cloth to (1) separate the porcini from the stock and (2) separate the liquid from the grit that is left behind.
- Return the stock to the saucepan and bring to a simmer over medium heat.
- Maintain at a gentle simmer over low heat.
- Chop the porcini and set aside.
- Heat the olive oil in a large heavy saucepan over medium heat.
- Add the garlic and saute until softened, about 2 minutes.
- Add all the fresh mushrooms and cook until softened, about 5 minutes.
- Add the chopped porcini, parsley, thyme, and ½ cup of the simmering stock and cook until thickened, about 5 minutes.
- Using a slotted spoon, transfer the mushrooms to a bowl and set aside.
- Add the rice to the same pan and stir over medium heat until each grain is coated from the oil and translucent, with a white dot in the center, about 3 minutes.
- Add the wine and stir until completely absorbed.
- Add the simmering stock a ladleful at a time, stirring frequently after each addition.
- Wait until the stock is almost completely absorbed (but not letting rice get dry on top)before adding the next ladleful.
- Reserve ¼ cup stock to add at the end.
- When the rice is almost tender but slightly firm in the center, after about 18 minutes,add the mushrooms and a ladleful of stock.
- Cook until the mushrooms are heated through and the rice is al dente, 2-3 minutes more.
- Remove from heat and stir in the butter and reserved ¼ cup of stock.
- Season to taste with salt and pepper and serve immediately.
- Makes 6 servings.
