Risotto. A show stopping dish that can easily impress your signifiant other come Tuesday, or your dinner party guests anytime! While it may seem intimidating it is actually fairly simple to pull off once you get the hang of it! I see risotto as a dance, a ladle of stock here, a stir of the spoon there. It really can become quite therapeutic!
This dish is hearty enough with the mushrooms to stand alone as a main dish but also pairs nicely with steak, chicken thighs, or pork tenderloin (I have an amazing recipe which I will share soon). It also would go great with my favorite garlic green beans as well! This risotto reheats surprisingly well, one of my favorite ways is to put it in a greased baking dish and cover with breadcrumbs and parmesan cheese and bake till golden brown!
Wild Mushroom Risotto
- 1 1/2 cups arborio rice
- 2 quarts of low sodium chicken stock
- 2 cups mushrooms (diced)
- 1 large or two medium onions (diced)
- 3 garlic cloves minced
- 1 shallot minced
- 3 tbs olive oil
- 1 tsp thyme
- 2 tbs butter
- 1 tsp rosemary
- 1 cup white wine
- pinch of red pepper flakes (optional)
- 1/2 cup parmesan cheese
Protip: I always recommend seasoning at each stage in a dish, however you need to be mindful of how much salt you use while making this risotto, chicken stock can be quite salty as is parmesan cheese. Therefore I recommend putting in less salt than you think you need (a small pinch here or there), you can always add more at the end if it needs it, but you cant take it out!
In a dutch oven under medium heat sauté the onions and shallot in 2 tablespoons of olive oil until they begin to caramelize, about 15 minutes. Add in the garlic and season with salt and pepper.
Meanwhile place the stock on a stove under medium low heat. It is important that you have hot stock, it makes for happy risotto.
Add the mushrooms, butter, rosemary, thyme, and remaining olive oil to the pan with the onions. Continue to cook over medium heat until the mushrooms soften, about 10 minutes.
Add the rice and toast till fragrant (about 5 minutes); stirring constantly. Deglaze the pan with the white wine, be sure to scrape all of the brown bits off the bottom of pan.
Now you begin the dance which is making risotto - ladle the hot stock into the sauté pan, you want to add just enough to cover the rice. Slowly add more and more stock as the rice starts to absorb. You want to add a ladle full every 10 minutes or so.
Continue to add stock until the rice becomes creamy and is cooked, this should take around 25 minutes. You may not use all of your chicken stock. Once the risotto has thickened stir in the parmesan cheese. Finally season with salt and pepper (be sure to use a little less since parmesan cheese is salty) and enjoy!