If you’re looking for a delicious indulgence this fall and winter, you need to make this rustic wild mushroom risotto. It’s rich and creamy, accentuated by the flavor of mixed wild mushrooms. Mushrooms add a meaty texture, mixed with butter, white wine, garlic, shallots, and freshly grated Parmigiano-Reggiano.
I used two types of wild mushrooms for the risotto: shiitake and boletus. The porcini were dry, so I put them in a bowl of boiling water and let them rehydrate for about 15-30 minutes. I then took out the softened boletus, strained the liquid to remove the sand, and added it to the other soup I was using.
Wild mushrooms are fairly easy to come by these days. I got dried boletus online, but there is no need to use dried boletus. When in season, shiitake mushrooms, oysters, beech mushrooms, chanterelles, and even crimini are fine. If you live near a Costco, you’ll often see Chef’s Sampler containers filled with a variety of wild mushrooms, but you can also purchase them.
I roasted half the mushrooms because I wanted them to be dry and a little crunchy to layer on top for garnishing. Be careful not to overbake in the oven at about 375 degrees. Stir-fry the remaining half of the rice during the cooking process and mix it into the rice.
Rich and velvety, each sip is pure comfort.
wild mushroom risotto
Wild mushrooms are the star of this dreamy risotto recipe. It’s luxurious, cozy, and comforting on cold autumn and winter nights.
material
1-1/2 pounds of a mix of rehydrated wild mushrooms, such as boletus, shiitake, oysters, and beech; you can also use crimini 2 shallots, finely chopped 2 cloves of garlic 1-1/3 cup fresh thyme 1/2 cup arborio rice 1/2 cup good white wine 1 stick or a little less unsalted butter You can use a quart of stock, warmed mushrooms, chicken, or vegetables.A generous handful of freshly grated Parmesan.Salt and pepper to taste.Chopped parsley for garnish.
Instructions
Note* I used one sachet of dried porcini and reconstituted it in boiling water for 15-20 minutes until soft, removed the mushrooms, strained out any particles of liquid, and added the remaining liquid to the other stock. Skip this step if you are not using dried boletus. Remove the stems from the shiitake mushrooms (they are too tough) and slice the tops along with the other sliced or torn mushrooms. Roast the mushroom halves at 375 degrees with a little olive oil, salt until golden brown. Set the pepper aside, being careful not to burn it. Warm the stock in a small saucepan and prepare a ladle. Add 4 tablespoons of butter to a wide-bottomed wide-mouthed pot suitable for making risotto. Fry the remaining mushrooms in the butter until soft. Add the shallots, garlic, and about a teaspoon of fresh thyme and stir until softened. Add the arborio rice and toast for a minute or two. Glaze with white. wine. Over medium-low heat, add the stock with a ladle and stir until you can see the stock absorbing the rice. Next, add another cup of stock and continue stirring until it is absorbed and most of the stock is gone. When the rice is soft but still al dente, turn off the heat and stir in a little butter and a generous handful of grated Parmesan. Top with all the reserved roasted wild mushrooms and garnish with parsley. Finish with a drizzle of good quality olive oil. Enjoy!
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