Original Creations

Wild Mushroom Risotto

March 19, 2018 /

One of the most essential comfort foods any cook should have in their recipe box is a good Risotto. Risotto can be used as an accompaniment for other entree items like chicken and seafood or be served as an entree in and of itself

Risotto is one of the most versatile dishes out there because of it’s endless variations. While this item is often ordered from restaurant menus and thought of as a “gourmet” meal, many don’t realize how simple it is to make in the comfort of their own homes.

A common misconception surrounding this dish is that it is difficult to make and requires constant attention, however, only half of that statement is true. YES– Risotto does require constant attention throughout the cooking process, but as long as you don’t mind standing at your stovetop, the technique of preparing this is actually quite simple, even for a beginner, and is a good arm workout to boot. 

It’s always good to have Arborio rice in the house, seeing as the remainder of the necessary ingredients are things you probably already have on hand. This dish really only requires a handful of basic ingredients to pull together. You will need olive oil, garlic, shallots (or yellow onion), Parmesan cheese, white wine, butter, your preference of stock (chicken, veggie, seafood, etc.), heavy cream, and of course, the Arborio rice.

Undoubtedly, there are variations of this dish that are far more upscale and elaborate, but for the home cook, this recipe is simple, delicious, and will not disappoint.

This is one of those dinners that’ll leave your guests thinking you put much more time and effort into preparing.

LEFTOVER HACK: Chill/slightly freeze any leftover Risotto until it can be easily formed into little balls (use an ice cream scooper for even portions) and dredge in flour, egg, and Panko breadcrumbs. If you have access to a deep fryer, fully submerging the Risotto balls is the best method for quick and even cooking, however, if you do not, shallow frying them on all sides in a skillet with Olive oil, turning every minute or two until golden brown also works great. Serve with a simple Marinara or Vodka sauce & enjoy! 

Wild Mushroom Risotto
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Ingredients
  1. 2 Packs of Wild or Baby Bella Mushrooms (sliced)
  2. 18oz of Arborio Rice
  3. 3 Garlic Cloves (smashed & minced)
  4. 2 Shallots or 1 Small Yellow Onion (fine diced)
  5. 2 TBSP Butter
  6. 1/4 Cup Extra Virgin Olive Oil
  7. 1/2 Cup Dry White Wine
  8. 2 32oz Boxes of Chicken Stock/Broth (warmed through)
  9. 1/4 Cup Heavy Cream
  10. 1/2 Cup Reggiano Parmigiano Cheese
  11. Cracked Black Pepper & Salt (to taste)
Instructions
  1. In a saucepan, add chicken stock and warm through over a medium flame (see notes). Wash and trim wild mushroom mix and cut down into bite sized pieces. Heat 1/4 cup EVOO over medium heat in a large silver or dutch oven pot. Toss in the garlic & shallots and sauté until lightly caramelized and deglaze with the white wine. Cook down for 2-3 minutes and add butter.
  2. When the butter melts, add mushrooms and cook down for 5-6 minutes, stirring often, until mostly cooked through. To the same pot, add Arborio rice and coat well. Lightly toast the rice in a frying pan (approximately 1 minute) and begin to ladle in chicken stock 1 cup at a time until the rice absorbs the liquid, stirring continuously for approximately 20 minutes until nearly cooked through. Add heavy cream Parmesan cheese, salt, & pepper. Continue cooking for approximately 5-10 more minutes or until rice is "al dente," adding more chicken stock if needed.
Notes
  1. *Using hot chicken stock instead of cold/room temperature will help to achieve faster and more even cooking
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