Wild Mushroom Risotto (Chef Recipe)
This wild mushroom risotto is a creamy, satisfying meal that's easy to make in just 50 minutes, making it a great choice for a comforting dinner or an impressive appetizer. If you're a mushroom lover, this recipe is a must-try!
Equipment
- Medium Pot
- Large deep pan
Ingredients
- 1 oz dehydrated wild mushrooms see notes for fresh mushroom substitution
- 1 ¼ cups / 8.75 oz carnaroli rice or arborio rice
- 1 shallot finely diced
- 1 garlic clove minced
- ½ cup white wine
- 4 ¼ cups / 34 fl oz vegetable stock or chicken stock
- 3 tbsp unsalted butter
- ⅓ cup parmesan freshly grated
- flat-leaf parsley finely sliced
- ½ tbsp white truffle oil optional
- Sea salt to taste
Instructions
Rehydrate the Mushrooms:
- In a medium saucepan, bring the vegetable stock to a boil.
- Turn off the heat, add the dehydrated mushrooms, and cover with a lid. Let them sit for 30 minutes until fully softened.
- Remove the mushrooms and set aside. Keep the stock warm to use later.
Sauté the Aromatics & Mushrooms:
- In a large sauté pan over medium heat, melt half of the butter.
- Add the shallots and cook for 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
- Increase the heat to medium-high, add the mushrooms, season with salt, and sauté for 3–4 minutes.
Toast the Rice & Deglaze:
- Add the Carnaroli rice to the pan and sauté for 2 minutes, stirring constantly to coat the grains in butter.
- Pour in the white wine and cook for 2 minutes, stirring regularly, until the wine has evaporated.
Simmer the Risotto:
- Add enough of the reserved mushroom stock to cover the rice, then reduce the heat to a gentle simmer.
- Stir regularly, adding more stock a ladle at a time to keep the rice covered. Continue this process for about 15 minutes, until all the stock is used and the rice is soft with a slight bite.
Finish & Serve:
- Turn off the heat and stir in the remaining butter, Parmigiano Reggiano, and a small dash of truffle oil. Mix well until fully incorporated.
- Taste and adjust seasoning with salt and additional truffle oil if needed.
- Serve hot, garnished with chopped parsley.
Notes
Using Fresh Mushrooms: If using fresh wild mushrooms instead of dehydrated, clean them thoroughly and roughly slice before cooking. Skip the rehydration step and sauté them directly with the shallots.
Rice Choice: Carnaroli rice is ideal for risotto due to its firm texture, but Arborio rice can be used as a substitute.
Truffle Oil: Use sparingly to avoid overpowering the dish.
Nutrition
Calories: 732kcalCarbohydrates: 104gProtein: 17gFat: 22gSaturated Fat: 14gTrans Fat: 1gCholesterol: 57mgSodium: 329mgPotassium: 225mgFiber: 4gSugar: 2gVitamin A: 658IUVitamin C: 1mgCalcium: 255mgIron: 3mg
Made this recipe?I’d love to hear what you thought in the comments.