This luxurious, elegant mushroom risotto is the answer to your sides for this upcoming holiday dinner. DO NOT let the word risotto make you flip the page. You can do this. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients.
Making risotto isn’t difficult, but it takes a bit of technique. The most consuming part of the preparation is the stirring, stirring and a bit more stirring. First you toast the rice. Then you add 1 cup of broth at a time while stirring, and soon the creamy magic begins. Your best game plan to tackle this dish is to have everything prepped before you step up to the stove. A key tip is have your broth warm as you start the stirring into the rice. This technique coaxes more starch out of the grain and prevents overcooking. The rice is ready when it’s on the softer side of al dente. It’s a 30 minute entree or side that never fails to impress. To finish, add chopped parsley, pepper and a sprinkle of Parmesan cheese.
Wild Mushroom Risotto
Serves 6
1 lb wild mushrooms (or mushrooms to your liking)
8 tbsp butter
2 small shallots, minced
4 garlic cloves, minced
2 fresh thyme sprigs
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 cup dry white wine
1 tbsp lemon juice
5 cups chicken stock
1 1/2 cups Arborio Rice (do not rinse)
1 cup heavy cream
1 cup freshly grated parmesan cheese
fresh parsley minced, optional
Warm broth over low heat in a small saucepan.
In a heavy skillet melt half of the butter over medium heat. Add mushrooms and shallots and saute until tender, about 8 minutes. Add garlic, thyme sprigs, salt and pepper and stir for an additional minute. Remove mushroom mixture from pan and set aside.
Add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of chicken stock and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (This step takes 20-25 minutes.)
Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat. Risotto should be creamy, but firm to the bite. Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh parsley.
Adapted from:The Modern Proper
