Risotto with Wild Mushrooms, Herbs, and Shallots
I used several types of mushrooms: oyster, blue foot, lobster, and porcini. I also tried topping this with crispy prosciutto, which was really good. Prep: 15 minutes; Cook: 32 minutes.
Yield: Makes 4 to 6 servings
- 4 to 5 cups low-sodium chicken broth
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 8 ounces wild mushrooms, cleaned and thinly sliced
- 2 1/2 teaspoons chopped fresh sage, divided
- 2 1/2 teaspoons chopped fresh thyme, divided
- 2 shallots, minced
- 2 garlic cloves, minced
- 1 1/2 cups uncooked Arborio rice
- 1/4 cup white wine (such as Chardonnay)
- 1/2 cup grated Parmesan cheese, divided
- Sea salt, to taste
- Freshly ground pepper, to taste
- 1. Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
- 2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat until butter melts. Add mushrooms and 2 teaspoons each sage and thyme; sauté, stirring frequently, 4 minutes or until mushrooms are soft and light brown but not completely cooked. Remove mushrooms from pan, and set aside.
- 3. Reduce heat to medium, and heat remaining olive oil and butter in the same pan. Add shallot, and sauté stirring constantly, 2 minutes or until tender and translucent. Add garlic, and sauté, stirring constantly, 1 minute more.
- 4. Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
- 5. Add 1 cup chicken broth, and stir constantly until mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.
- 6. Stir in cooked mushrooms, any collected juices, and remaining herbs. Reduce heat to low, and cook 2 minutes or until mushrooms are warmed through. Add a little more chicken broth if risotto gets too dry. Stir in 1/4 cup Parmesan, sea salt, and pepper. Top with remaining Parmesan, and serve warm.
- Kitchen Confidential: Sara's Secrets for Perfect Risotto:
- The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.
- The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
- The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.
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