Wild Mushroom Risotto (Print Version)
# Ingredients:
→ For the Risotto
01 -
5½ cups (1.32 litres) mushroom stock or beef stock
02 -
2 tablespoons olive oil
03 -
4 tablespoons butter, divided
04 -
1 lb (454g) mixed mushrooms (chanterelles, morels, shiitake, oyster, cremini, portobello, or button mushrooms)
05 -
1 large onion, finely diced
06 -
3 cloves garlic, minced
07 -
½ teaspoon dried thyme or 1½ teaspoons fresh thyme leaves
08 -
¼ teaspoon salt, plus more to taste
09 -
Pepper, to taste
10 -
1½ cups (300g) arborio or carnaroli rice
11 -
½ cup (120ml) dry white vermouth or dry white wine
12 -
¼ cup chopped fresh parsley
13 -
1 cup (100g) grated Parmesan cheese, plus more for serving
# Instructions:
01 -
Pour the mushroom or beef stock into a saucepan and set it on the stove over low heat to bring it to a simmer. Keep it simmering while preparing the risotto.
02 -
In a large heavy-bottomed Dutch oven or high-sided sauté pan, heat olive oil over medium-high heat. Tear the mushrooms into bite-sized pieces. Add them with ¼ teaspoon salt and sauté until they release their juices. Continue cooking, stirring occasionally, until the juices evaporate and the mushrooms start to brown. Transfer the mushrooms to a bowl and set aside.
03 -
Melt 2 tablespoons of butter in the pan used to cook the mushrooms. Add the onion, garlic, thyme, and a sprinkling of pepper. Cook, stirring frequently, for two minutes until the onions are translucent. Reduce the heat to medium.
04 -
Add the rice to the pan. Stir and cook for two minutes until the rice becomes opaque. Pour in the vermouth and cook for 30 seconds, stirring.
05 -
Add simmering stock one soup ladle (about ½ cup) at a time, stirring after each addition. Wait until most of the stock is absorbed before adding more. Continue this process, ensuring the risotto never becomes dry. Stir frequently, but not constantly.
06 -
Repeat steps of adding stock until you have used all but the last ½ cup of stock. The process should take 15–20 minutes. The rice should still have a firm bite in the center, while the outside should be creamy and soft. Stir in the cooked mushrooms and cook for another 30 seconds.
07 -
Remove the pan from the heat. Stir in the remaining 2 tablespoons of butter, parsley, and Parmesan cheese. Taste and season with additional salt if needed. If the risotto is too thick, add the last ½ cup of hot stock to adjust the texture. The final consistency should be loose, with a bit of liquid pooling between the kernels of rice. Serve immediately with extra Parmesan cheese.
# Notes:
01 -
Stirring frequently during cooking helps release starch from the rice, creating a creamy texture.
02 -
Avoid overcooking the rice to preserve the desired firm bite.