It’s here. After a year plus of iteration, experimation, and contemplation, I’ve finally decided to put a mushroom risotto recipe out into the world. It’s one of those things that is standard issue for recipe websites. It’s the weeknight hero that every home cook wants to learn to make. Every website has their own method, their own ingredients, and their own desired outcomes. Some like brothy risotto, some like porridge. Some want lots of cheese and some none at all. Consider this wild mushroom risotto recipe to be your baseline for all future risotto to come. Once you get the method down: the stirring, the broth, and the consistency, you won’t need me anymore!
Just remember these two things: keep stock handy and do not panic!
2 c wild mushrooms (or any variety of your favorite mushrooms)
1 c dry Arborio rice
2 c chicken stock, and 2-4 more for cooking
1 c Parmigiano-Reggiano cheese, grated
3/4 c heavy cream
1/2 sliced sweet onion
3 tbsp salted butter
1 tbsp minced garlic
extra virgin olive oil
white wine vinegar
In a large pot, bring the Arborio rice, 2 cups of stock, and 1 tbsp of butter to a boil while covered.
In a large sauté pan, melt 2 tbsp of butter on medium-high.A dd the onions, mushrooms, thyme, garlic and a pinch of salt.
Allow them to cook until brown, adding water as necessary to prevent from sticking, and a splash of vinegar to de-glaze the pan.
Set aside once you have a caramelized mixture.
Once the risotto begins to boil, turn the heat down to the lowest setting and uncover.
Reduce the liquid, stir, and add liquid again, doing this about 3-4 times. Reducing the liquid many times gives you very flavorful risotto.
Once the liquid has cooked down yet the rice remains moist, remove from heat and add the cheese and cream.
Carefully sold the mushroom and onion mixture into the risotto without covering it up.
Serve in bowls and garnish with thyme, salt, pepper, olive oil, and more cheese.