Introduction: Risotto is a classic Italian dish that is loved for its creamy texture and versatility. In this recipe, we’re featuring wild mushrooms for a rich, earthy flavor that pairs perfectly with the creamy rice. Whether you’re looking for a hearty vegetarian main dish or a side dish to impress guests, this wild mushroom risotto is sure to be a hit.
Ingredients:
- 1 lb. mixed wild mushrooms (such as shiitake, cremini, and oyster), sliced
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cups arborio rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley or chives, chopped, for garnish
Procedure:
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until the onion is soft and translucent.
- Add the sliced mushrooms and cook for 8-10 minutes, until the mushrooms are tender and have released their moisture. Season with salt and pepper to taste.
- In a separate pot, heat the broth until it comes to a simmer.
- Add the arborio rice to the onion and mushroom mixture, stirring to coat each grain with oil. Cook for 2-3 minutes until the rice is lightly toasted.
- Add the white wine to the pot and stir continuously until the wine has been absorbed by the rice.
- Begin adding the simmering broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. This process should take about 20-25 minutes and will result in a creamy, tender risotto.
- When the rice is cooked to your desired consistency, stir in the butter and Parmesan cheese until melted and fully incorporated.
- Serve hot, garnished with chopped parsley or chives. Enjoy!
