Recipe by Chef Heidi Fink
Wild Mushroom Risotto
- Prep time 30 mins
- Cook time 30 mins
- Ready in 1 hour
- Yield Serves 4
A comfort food classic with a groumet twist, this recipe is perfect as we head into fall. Creamy, earthy, mushroomy, and so delicious. Can easily be made vegetarian by using vegetable broth!
Ingredients
- Mushrooms
- Risotto
Directions
- Mushrooms: Soak dried mushrooms in boiling water to cover, weigh down the mushrooms with a lid or a plate so they stay submerged. Soak for at least 30 minutes. Strain mushrooms, reserving the soaking liquid.
- Squeeze the soaked mushrooms, trim and mince. Strain soaking liquid through fine-mesh sieve into a glass measuring cup. You should have about 1/2 cup or a little more.
- Melt butter in a skillet over medium heat. Add garlic and thyme, sauté until fragrant, 10 to 20 seconds. Add prepared fresh mushrooms, rehydrated dried mushrooms, salt & pepper. Stir and sauté for several minutes, until mushrooms start to give off liquid. Keep sautéing until the mushrooms are dry. Remove pan from heat and set aside.
- Risotto: Heat broth and mushroom soaking liquid together in a small pot until warm. Keep warm on very low heat.
- In a large sauté pan or wide pot, melt butter over medium heat. Add shallot and saute until shallot begins to soften, about 2 minutes. Add Arborio rice and saute for 2 minutes, until rice is well coated. Add wine and simmer, stirring, until wine is all absorbed.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring the rice frequently. Wait until each scoop of broth is almost completely absorbed before adding the next scoop. Continue until all of the broth has been stirred in and absorbed, about 20 minutes.
- When the rice is tender, but still firm to the bite, and the sauce around it is creamy, add the mushroom mixture that you cooked earlier, the cream and the parmesan cheese. Stir vigorously to combine.
- Serve immediately. This dish is delicious on its own or as a side to grilled meats.
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