Wild Mushroom Risotto Recipe
Risotto is an easy weekday meal. Especially if you add some no-stir risotto to your Full Circle order. With this arborio rice variety, you just saute your ingredients, toss your rice in the pan, add hot stock, bring to a simmer, cover and cook to perfection. No need to stand at the stove, stirring and measuring three-quarter cups of stock at a time. Although, really is that so hard?
Here is a traditional risotto recipe for those of you that didn’t add the no-stir risotto to your order, or maybe aren’t yet Full Circle members. Try this variety of risotto with wild mushrooms for added minerals and nutrients.
- 6 tablespoons butter, divided
- 3/4 lb fresh Chanterelle mushrooms cut in roughly 1/2” slices or halved if small
- 3/4 lb fresh Shiitake mushrooms stemmed and sliced
- 7-8 cups low-salt chicken or vegetable broth
- 1 tablespoon olive oil
- 1/2 lb finely chopped shallots
- 1-1/2 cups carnaroli or arborio rice
- 1-1/2 tablespoons chopped fresh thyme leaves
- 1/2 cup dry white wine or dry white vermouth
- 1/4 cup grated Parmesan cheese plus additional for serving (optional)
- Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and sprinkle lightly with salt and fresh ground pepper.
- Sauté mushrooms until tender and beginning to brown, about 4 minutes. Remove from heat and set aside.
- Bring broth to simmer in medium saucepan; keep warm. Melt remaining 2 tablespoons butter with olive oil in large, heavy saucepan over medium-low heat.
- Add shallots and sauté until tender, 4 to 5 minutes.
- Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes.
- Add thyme and sauté 1 more minute. Add white wine or vermouth and stir until liquid is absorbed, about 1 minute.
- Ladle in 3/4 cup warm broth and cook at a strong simmer, stirring, until absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more.
- After 15 minutes stir in sautéed mushrooms with their pan juices.
- Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 5 more minutes.
- Stir in 1/4 cup grated Parmesan cheese, if using. Pass additional Parmesan cheese alongside, if desired.