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Wild Mushroom Risotto

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SERVES: 4-6 | PREPARE: 10 mins | COOK: 45/60 mins

Prepare

Makes 6 first-course servings, or 4 servings as a main meal.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes.
Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
Bring 7 cups chicken broth to simmer in medium saucepan; keep warm.
Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat.

Add leek and garlic, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.

Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes.

Stir in sautéed mushrooms and fresh thyme leaves.
Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
Stir in 1/4 cup grated Parmesan cheese, if using and adjust seasoning to taste.
Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired and garnish with shavings of Parmesan and thyme sprigs.
Serve with a green salad and sharp dressing, with a sprinkling of toasted walnuts.

Ingredients

9 1/2 tablespoons butter, divided

700g pounds fresh wild mushrooms

(such as porcini, girolles or chanterelle); large mushrooms sliced, small mushrooms halved or quartered

7 cups (about) low-salt chicken broth

1 tablespoon extra-virgin olive oil

3/4 cup finely chopped leek (white and pale green parts only)

3 garlic cloves

1 1/4 cups arborio rice (8 to 9 ounces)

1/4 cup dry white wine

1/4 cup dry white vermouth (Marsala or Madeira can substitute)

Fresh Thyme – approx. 3 sprigs, plus extra for garnish

1/4 cup grated Parmesan cheese plus additional for serving (optional)

Enjoy With

Mushroom risotto will make most wines taste delicious. Try with a delicious Italian wine such as Barolo `Le Albe`. Shiny ruby red in colour. Aromas of red fruits and plums combine with floral notes, pine needles and brushwood. ‘Le Albe’ is a harmony of sophisticated and delicate flavours supported by ripe tannins and an elegant acidity.

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