Name: Wild Mushroom Risotto
Ingredients: 1 pound mixed wild mushrooms, sliced (I used cremini and shiitake); 2 tablespoons butter; 2 tablespoons olive oil; 2 medium shallots, minced; 3 garlic cloves, finely minced; 1 cup Carnaroli or Arborio rice; 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio; 4 cups low-sodium chicken stock, kept warm over low heat; 1/2 cup (2 ounces) finely grated Parmesan cheese; 1/3 cup mascarpone cheese; Kosher salt and freshly ground black pepper, to taste; 1 tablespoon finely chopped fresh chives; 2 tablespoons finely chopped fresh flat-leaf parsley; Lemon wedges, for serving

Description

Ultra-creamy, comforting risotto that is full of mushrooms and made luxurious with Parmesan and mascarpone cheeses.

Ingredients

Scale

1 pound mixed wild mushrooms, sliced (I used cremini and shiitake)
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, minced
3 garlic cloves, finely minced
1 cup Carnaroli or Arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
4 cups low-sodium chicken stock, kept warm over low heat
1/2 cup (2 ounces) finely grated Parmesan cheese
1/3 cup mascarpone cheese
Kosher salt and freshly ground black pepper, to taste
1 tablespoon finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving

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Instructions

Preheat a large skillet over medium-high heat. Add the butter; once melted, add the mushrooms and sauté for 8 to 10 minutes, until most of the liquid has evaporated and the mushrooms are beginning to caramelize. Season with salt and pepper and stir to combine. Remove to a bowl.
Return the same skillet to medium heat and add the olive oil. Once hot, add the shallot with a pinch of salt and sauté until softened and translucent, about 3 to 4 minutes. Add the rice and stir to coat in the oil. Toast for about 1 minute, stirring occasionally.
Add the wine and stir into the rice; cook until almost all of the wine has been absorbed/reduced. Begin adding 1/2 cup of stock at a time, stirring frequently, and allow it to absorb completely before added the next 1/2 cup. Begin tasting your rice for tenderness after you’ve added about 3 cups, continuing to add all the way up to 4 cups if needed. This process should take about 25 to 30 minutes. Once the rice is tender, add the Parmesan cheese and mascarpone and stir to combine. Season to taste with salt and pepper. Add the sautéed mushrooms and fold into the risotto. Garnish with fresh chives and parsley, and serve lemon wedges on the side.

Notes

Inspiration: Wild Mushroom Risotto on whatsgabycooking.com

Make this vegetarian by using vegetable stock!

Category: Rice & Grains