Wild Mushroom Risotto

Indulge in Culinary Elegance with our Wild Mushroom Risotto - A Symphony of Earthy Flavors!

Author: Chef Jorge Montes

Print

With ImageWithout Image

Wild Mushroom Risotto

This Creamy Wild Mushroom Risotto recipe promises a delightful fusion of earthy mushrooms and the luxurious creaminess of Arborio rice, making it a sophisticated and satisfying dish for any occasion.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 1 Oz. dried Porcini Mushrooms,
• 1-2 Lbs Assorted Mushrooms (Portobello, Button, Shitake or wild) cut into quarters
• ½ Cup Spanish Onion, diced small
• 1 Tsp. Rosemary, chopped small
• 1 Bay Leaf
• 2 Tbsp. Olive Oil
• 2 Oz. Butter
• 1 Cup Arborio Rice
• ½ Cup White Wine (Chardonnay)
• 4 ½ cup Chicken Broth (Keep warm for cooking)
• 1 cup Grated Parmesan Cheese
• Salt and Pepper
• Garnish: Chopped parsley and grated parmesan

Instructions

1. Rinse the porcini mushrooms well in water and drain. Place porcini in a microwave safe dish and cover with 1/2 cup of water and microwave for 45 seconds on high. Allow the porcini to cool in water. Strain, reserve water and chop them into small pieces and set aside.
2. Place the quartered mushrooms in a bowl with ½ the olive oil, salt, pepper and rosemary.
3. Heat a wide bottom pot on high heat. Add the shrooms to the hot pot, stir once and allow to cook for 2 minutes before stirring again. Cook them for 5 minutes on high then remove from the pan and set aside.
4. Lower the heat to medium and add the remaining oil, onions, bay leaf and half the butter. Cook for 5 minutes until translucent.
5. Add the rice, Porcini mushrooms and cook for 1 minute while stirring. Add the wine and raise the heat to medium high. Cook the wine until it's evaporated.
6. Pour a cup of the chicken broth over the rice and continue stirring gently as the rice absorbs the liquid. Keep adding a cup of broth to the rice and continue cooking while stirring. Continue this process until the rice has a creamy viscosity and is cooked thru.
7. Stir in the cooked mushrooms and the reserved porcini water, and cook on medium heat for 2 minutes. Turn off the heat and stir in remaining butter, parmesan cheese, and adjust seasoning with salt and pepper.
8. Ladle onto serving platter or plates and garnish with parsley and Parmesan cheese.

Did you make this recipe?

Tag @Nowthatssazoned_ on instagram and hashtag it #nowthatssazoned

Check out our YouTube Channel for Live Cooking Shows, Live Mixology Parties, and On Demand Recipe Videos!