Wild Mushroom Risotto Recipe
Thanks to the convenience of dried mushrooms from our Mushroom of the Month Club, you can easily create this recipe for Wild Mushroom Risotto with items you already have stocked in your pantry. All you’ll need from your fridge is Parmesan, shallots and cremini mushrooms. Add your favorite dried mushrooms and you’ll be able to create this decadent dish that’s as good as any you’ll taste in a 5-star restaurant.
It takes some patience to constantly stir the risotto, but the results are worth it. This can be served as a main course, or dine like the Italians and make this your “primo” or first course before serving a meat or fish entrée or “secondo.” Buon appetito!
1 ounce dried mushrooms
1/2 pound fresh cremini mushrooms
4-5 cups low-sodium or homemade chicken stock
4 Tbsp. unsalted butter
1/2 cup chopped shallots
2 cups Arborio rice
3/4 cup dry white wine
1 tsp. kosher salt
1/2 tsp. freshly-ground white pepper
¾-1 cup freshly grated Parmesan cheese
1. Combine dried mushrooms and 2 cups boiling water in a bowl. Let stand 30 minutes or until tender. Drain and rinse in a colander, drain again and then chop coarsely. May add some of the soaking liquid to the chicken stock in step 3 for more mushroom flavor.
2. Bring broth to a simmer. Keep warm over low heat. Rub the cremini mushrooms with a damp cloth or paper towel to remove any dirt. Do not rinse.
3. Heat the unsalted butter in a large saucepan over medium-low heat. Add shallots to the pan cook 5 min. or until tender, stirring frequently. Add the mushrooms and continue cooking for another 5 min. Add the rice and cook 1 minute, stirring constantly. Add the wine and cook for 2 minutes, stirring constantly. Add the salt, pepper and broth, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next (about 25 minutes total). Stir in cheese and add more salt and pepper if desired, to taste. Garnish with shaved parmesan and fresh parsley.