Wild Mushroom Risotto - Seasonal Recipe

Wild Mushroom Risotto

🌍 Seasonal, Autumn Difficulty: ●●●○○

The tradition of foraging wild mushrooms in autumn is deeply embedded in Italian, French, and Eastern European culture; the porcini (Boletus edulis) is called "king of mushrooms" and appears in Italian records as far back as the Renaissance.

Ingredients

• 300g (294g (10.5 oz)) mixed wild mushrooms (chanterelle, porcini, oyster), cleaned and torn or sliced
• 40g (42g (1.5 oz)) dried porcini, rehydrated in 250ml/1 cup hot water
• 300g (1½ cups) arborio rice
• 1 litre (4 cups) warm chicken or vegetable stock
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 125ml (½ cup) dry white wine
• 70g (5 tbsp) unsalted butter, divided
• 80g (¾ cup) Parmigiano-Reggiano, grated
• 2 tbsp fresh thyme leaves
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp olive oil
• Salt and black pepper

Method

1. Straining — Strain porcini soaking liquid through a coffee filter; add to stock. Chop rehydrated porcini.
2. Step 2 — In a large pan, melt 2 tbsp butter + olive oil over high heat. Sauté fresh mushrooms in batches until deeply caramelised, 4–5 minutes per batch. Season. Set aside.
3. Step 3 — In the same pan, cook onion in remaining butter over medium heat until soft. Add garlic and thyme; cook 2 minutes.
4. Adding — Add rice; toast 2 minutes. Add wine; stir until absorbed. Add rehydrated porcini.
5. Adding — Add stock a ladleful at a time, stirring constantly, until each is absorbed, about 18–20 minutes.
6. Step 6 — Off heat, fold in sautéed mushrooms, Parmigiano, and remaining butter. Season. Scatter parsley. Serve immediately.

Tags: ) mixed wild mushrooms, ) dried porcini, arborio rice, litre warm chicken or vegetable stock, onion · Source: Brittani's Almanac