Wild Mushroom Risotto Recipe
carnaroli rice, wild mushrooms, white wine, shallots, garlic, house-made chicken stock, parmesan, parsley
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Ingredients
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Ingredients
Method
Directions
Prepare the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and golden brown, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.
Sauté Aromatics
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallots and minced garlic, cooking until translucent, about 2-3 minutes.
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
Cook the Risotto
Begin adding the warmed chicken stock, one ladleful at a time, stirring frequently. Wait for the liquid to be absorbed before adding more stock. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
Finish the Risotto
Once the rice is cooked, stir in the sautéed wild mushrooms, grated Parmesan cheese, and chopped parsley. Adjust seasoning with salt and pepper to taste.
Serve
Remove from heat and let the risotto sit for a minute before serving. Garnish with additional parsley and Parmesan if desired.
