How to make wild mushroom risotto
This hearty dish pairs well with the 2019 Altezza Red from the 868 Estate Vineyards. It appears in “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 8 cups chicken stock
- 3 T. olive oil, divided
- 1 c. chopped onion
- 1 large shallot, minced
- 3 cloves garlic, minced
- 2 c. arborio rice
- ¾ c. dry white wine
- 4 c. sliced wild mushrooms
- ½ t. rubbed thyme
- 2 T. butter
- ⅔ c. freshly grated parmesan cheese
- ½ t. Salt
- ¼ t. Pepper
- Additional parmesan and parsley for garnish
- Saute pan
Step 1: In a medium saucepan, bring the stock to a simmer and hold at a simmer throughout the process.
Step 2: In a large saute pan, heat 1 T. olive oil over medium-high heat then saute the onion, shallot, and garlic until just softened.
Step 3: Add the rice and stir over the heat for one minute. Add 1 c. stock and stir. Reduce the heat to medium.
Step 4: Add the second cup and stir until the liquid is almost completely absorbed. Add another cup of stock and half the wine.
Step 5: Repeat the process of stirring while the rice absorbs the liquid until you have only two cups of stock remaining.
Step 6: Then add the remaining wine and ½ c. stock. Cook until just absorbed and test for doneness.
The rice should be al dente (Italian for “to the tooth”).
Step 7: Add additional stock if necessary ½ cup at a time until the rice is one and still very moist but not swimming in liquid.
Step 8: In another saute pan, heat the remaining oil and saute the mushrooms over medium-high heat until they just begin to soften. Add the thyme and remove from heat.
Step 9: Stir into the rice then add the butter, parmesan, salt and pepper. Stir well to incorporate.
If dry, add a bit more stock.
Step 10: The risotto should “pool” on the plate not “plop” on the plate. Add stock as needed.
Step 11: Garnish and serve.