I’ve been coming home really late the past few days due to my classes and my newly found commitment to work out five times a week, that I have barely been keeping with my cooking. Don’t get me wrong, I still cook my easy peasy healthy meals to get us through dinner but just for today, I thought I’d come home early, chill at home with my husband, get some school work done and whip a really good weeknight dinner.
Enter this amazing wild mushroom risotto. There are so many good things about this dish. It’s a real comfort food, it’s easy to make, and most of all it’s totally delicious!
I was quite nervous as it was my first time making this dish, but I just could not resist. Thank goodness for Anne Burrell’s version of Wild Mushroom Risotto. That wonderful recipe practically held my hand as I cooked. Turns out, it was easy! But don’t be fooled, it did need some constant care throughout. To elevate this beautiful dish, I not only used a variety of mushrooms but I also used a cup of dried porcini mushrooms which I made into a mushroom paste. This, I thought, made that mushroom savour all the more prominent in the risotto.
Here’s my take on Wild Mushroom Risotto:
YIELDS 4 TO 6 SERVINGS, COOKING TIME: 1 AND A HALF HOURS (INCLUDING PREPARATION)
- Olive oil
- 2 tablespoons of butter
- 3 large garlic cloves, crushed
- 1 and a half pounds of mixed mushrooms (shiitake, cremini, oyster), roughly chopped
- 1/2 cup of dried porcini mushrooms, soaked in 3 cups hot water and chopped (save the hot water used after soaking)
- 1 cup of medium white onion, chopped
- 2 cups Arborio rice
- 2 cups dry white wine
- 7 cups of chicken stock
- a half cup of parmigiano reggiano
- 2 tablespoons of chopped chives for garnish
- Salt and pepper to taste
- To begin, take out the porcini mushrooms from the hot water and grind (with a hand blender) to make some mushroom paste. Set aside and reserve the hot water used for soaking.
- Crush a few garlic cloves and stir through a hot skillet of olive oil until they are aromatic.
- When the cloves are golden, discard the garlic and sauté the chopped mushrooms onto the garlic oil, season them with salt, and cook them until they are soft. I used a variety of mushrooms for this dish such as shiitake, oyster and cremini mushrooms.
- Once cook, set the mushrooms aside.
- On the same pan, Sauté a cup of chopped onions, until they are soft and translucent.
- Afterwards, begin folding the Arborio rice into the pan of sautéed onions. Don’t forget to season with salt!
- After 2 minutes, Begin pouring the liquids in, by batch, beginning with the dry white wine. As I made the dish, I stirred it frequently throughout. YES, I kept stirring after every batch of flavorful liquid was placed.
- You must stir frequently until the rice has absorbed the wine to round the flavors together.
- Once the wine’s been absorbed, Add the mushroom water (leftover water from soaking my porcini mushrooms) in, and then add the chicken stock. YOU MUST KEEP STIRRING THROUGHOUT. I find, this was the real trick in getting all its amazing flavors in as the rice continuously cooked.
- On the last batch of poured chicken stock, Add the sautéed mushrooms and all of the mushroom paste (created from the porcini mushrooms) and fold them all together. Season and taste as you go! I cannot stress this enough!
- After the liquids have been absorbed, remove the risotto from the heat and begin whipping 2 tablespoons of butter and half a cup of parmigiano reggiano onto the risotto. These, gave that added dimension to the flavor which is honestly just wonderful!
To finish, garnish the dish with chives et voila! Hello to some wild mushroom risotto!
** Recipe courtesy of Anne Burrell