Wild Mushroom Risotto
Nothing compliments the earthy, rich flavor of fresh mushrooms like a dish of creamy, cheesy risotto. The Northern Italian tradition of hearty starches is perfect for cold-weather meals like Wild Mushroom Risotto.
- 5 tablespoons unsalted butter
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 6 ounces fresh wild mushrooms (your choice), stems removed and cut into 1/2-inch pieces
- DeLallo Natural Sea Salt and freshly ground black pepper
- 1/2 ounce dried porcini mushrooms, finely chopped
- 6 to 8 cups chicken stock
- 2 large shallots or 1/2 small onion, finely chopped
- 2 cups DeLallo Risotto Arborio Rice
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmigiano Reggiano cheese, plus more for serving
In a large skillet over medium heat, heat 1 tablespoon butter and the olive oil until the butter is melted. Add the mushrooms, sprinkle with salt and pepper, and cook until they release their juices and are soft, about 4 minutes. Set aside.
Heat the stock and the dried porcini in a large saucepan over medium heat until it just comes to a boil. Reduce heat to low, keeping the stock at a steady simmer.
In a heavy-bottomed saucepan over medium heat, melt 2 tablespoons of the butter. Add the shallots, and cook until translucent, about 4 minutes. Add the rice, and cook, stirring with a wooden spoon, until the rice is coated in the butter and the kernels are translucent, about 3 minutes.
Add the wine to rice, and cook, stirring, until all the wine is absorbed. Ladle 3/4 cup of the hot stock into the rice, stirring constantly until most of the liquid has been absorbed and the mixture is just thick enough to leave a clear wake behind when you draw a line through the mixture, about 3 minutes. Continue adding stock in this manner (about 3/4 cup at a time), stirring constantly, until all the stock has been used up, the rice is mostly translucent but still opaque, the kernels are al dente in the center, and they are suspended in a liquid that resembles heavy cream a total of about 20 minutes.
Remove the risotto from the heat, and stir in the remaining 2 tablespoons butter, the cheese, and the reserved mushrooms. Mix well, and vigorously. Season with salt and pepper, and serve immediately, sprinkled with additional cheese.
Serves 4 to 6