Wild Mushroom Risotto
This rich and creamy risotto is the ultimate cozy comfort food! I love to enjoy it as a main course, or as a side dish to accompany roasted red meat, steak, or a roasted chicken.
Servings: 4 people
Equipment
- 1 Small saucepan
- 1 Large skillet
- 1 Ladle
- 1 Large spoon
- 1 Small knife for chopping
Ingredients
- 3 cups chicken stock heated
- 2 tbsp butter
- 1 tbsp olive oil extra virgin
- 8 ounces mixed wild mushrooms sliced
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 1 shallot finely diced
- 1 clove garlic finely diced or crushed
- 1 cup Arborio rice
- 1 cup dry white wine
- 1/4 cup Parmigiano reggiano or parmesan cheese
- Salt & pepper to taste
Instructions
- In a small saucepan over medium heat, heat up the chicken stock, keeping it warm/hot throughout the entire process.
- In a large skillet over medium heat, melt butter and olive oil until melted.
- Add mushrooms and herbs, and stir until combined. Make some room in the skillet, and add the shallots and garlic and stir until combined.
- Add Arborio rice and stir until every grain of rice is coated.
- Add in white wine, half at a time, stirring until absorbed. When absorbed, add in remaining wine. When wine is absorbed, begin to add in the chicken stock, one ladleful at a time. Stir well in between additions, adding the next ladleful when stock has absorbed.
- When all stock is absorbed, taste for doneness. If not done, continue adding hot water one ladleful at a time until done. When done, take skillet off the heat and stir in parmesan cheese.
- Taste, and add salt and freshly ground black pepper if desired.
- Serve immediately, topped with more freshly grated parmesan cheese.
Notes
Did you make this recipe? Take a photo and post it on Instagram and tag me @dinneratlulus !