Wild Mushroom Risotto
Submitted by candi98849
Creamy wild mushroom risotto made with shiitake and white mushrooms, Arborio rice, white wine, and finished with Mascarpone and Parmesan. Pure Italian comfort for two.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minThere’s a rhythm to making risotto that borders on meditation: ladle, stir, wait, repeat.
This version rewards that patience with a bowlful of creamy Arborio rice studded with butter-sauteed shiitake and white mushrooms.
White wine hits the hot rice first, hissing and perfuming the kitchen, then warm broth goes in half a cup at a time until the grains turn plump and glossy.
The finish is where the magic happens. Mascarpone and Parmesan get stirred in vigorously until the whole pot turns silky and luscious. Serves two, but you’ll wish you’d doubled it.
Variations
- Use a mix of chanterelle, cremini, and oyster mushrooms for a more complex earthy flavor
- Swap the white wine for a splash of dry vermouth or Marsala
- Add a handful of fresh peas or asparagus tips in the last few minutes for a spring version
Pro Tips
- Keep the broth at a steady simmer the whole time; cold broth shocks the rice and slows everything down
- Stir frequently but not constantly; you want to coax the starch out, not beat the rice into submission
- The risotto is done when it flows like lava on the plate, not when it sits in a stiff mound
- Serve it the second the cheeses are stirred in; risotto waits for nobody
Ingredients
Directions
Heat butter in small skillet over moderate heat.
When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft.
Add salt and pepper to taste.
Turn off heat and set aside.
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat butter and oil in heavy 4-quart casserole over moderate heat.
Add onion, sauté for 1-to-2 minutes, until it begins to soften, being careful not to brown.
Add rice to butter-oil-onion mixture.
Using a wooden spoon, stir 1 minute, making sure all grains are well coated.
Add wine and stir until completely absorbed.
Add simmering broth, ½ cup at a time, stirring frequently.
Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next ½ cup, reserving ¼ cup to add at the end.
Stir often.
After approximately 18 minutes (rice should be tender and firm), add ¼ cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.
Sprinkle with parsley.
Serve immediately.
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