Best Wild Mushroom Risotto
- Ready In:
- 3 1⁄2 cups low sodium chicken broth
- 2 1⁄2 tablespoons olive oil
- 1 small yellow onion, chopped
- 8 ounces shiitake mushrooms (if using shiitake discard stems) or 8 ounces cremini mushrooms, cleaned and sliced (if using shiitake discard stems)
- 1 tablespoon chopped garlic
- 3⁄4 cup arborio rice
- 1⁄2 cup dry white wine
- 1⁄4 cup grated parmesan cheese, plus
- 2 tablespoons grated parmesan cheese
- 1⁄2 teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives or 1 tablespoon flat leaf parsley
- salt and pepper
- Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.
- Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
- Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
- Sprinkle with cheese and chives or parsley.
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This was my first time making risotto and it couldn't have been easier or tastier. I served this with baked cod with tomato-olive tapÃ©nade and roasted asparagus. I made a few changes based on what I had - used about 6 oz baby bella mushrooms, only a tsp of parmesan, dried thyme, no butter or chives. I actually made the mushroom mixture last night and added it into the risotto just before the last addition of liquid. I'm at 4500ft and had to use extra liquid, maybe 4-4.5 cups. It took about 35 min (I expected longer). Thanks for posting this excellent recipe!
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<p>I love to cook!!! I am always looking for new recipes to try for my three young boys and for my husband(DH). It is challenging at times to find something that everyone likes. I am always trying out new recipes and making things that are simple, tasty, and satisfying to everyone. I have been baking since I was about 9 years old and to this day it is my passion. I love to see a smile on someon's face when they bite into something so tasty. It gives me to best feeling.</p>