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How to Make Creamy Wild Mushroom Risotto - A Step-by-Step Guide

Risotto is a classic Italian dish that has gained popularity all over the world for its creamy texture and rich flavor. One of the most beloved variations of risotto is the creamy wild mushroom risotto, which combines the earthy flavors of assorted wild mushrooms with the creamy goodness of Arborio rice and Parmesan cheese.

The key to making a perfect wild mushroom risotto lies in the technique of slowly simmering the rice in broth, which allows the starches to release and create that...

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Ingredients

  • 2 ounces dried chanterelle mushrooms
  • 1 ½ teaspoons butter
  • 1 teaspoon truffle oil (Optional)
  • 1 chopped onion
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 3 ounces sliced fresh button mushrooms
  • 1 (12 ounce) package Arborio rice
  • ½ cup dry white wine
  • 1 quart hot chicken stock
  • 2 tablespoons heavy cream
  • 2 tablespoons crumbled Gorgonzola cheese, or to taste
  • ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4

  • Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove mushrooms from water and chop; discard water.
  • Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add fresh mushrooms; continue cooking until mushroom softens and begin to release their liquid. Stir in chopped chanterelle mushrooms, and cook 3 minutes more.
  • Add Arborio rice; cook and stir for a few minutes until rice looks glossy and is well coated with onion mixture. Stir in white wine and cook until nearly evaporated.
  • Reduce heat to medium; add 1/3 of the hot chicken stock. Cook and stir until chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in chicken stock. Add 1/2 of the remaining stock, and stir for 5 minutes more. Finally add remaining stock, and continue cooking until risotto is creamy and rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
  • Remove risotto from the heat, and stir in heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

    • Nutrition

    321 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 23mg
    • Sodium: 413mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 3g
    • Total Sugars: 9g
    • Protein: 11g
    • Vitamin C: 5mg
    • Calcium: 63mg
    • Iron: 3mg
    • Potassium: 618mg

    Categories

    Italian recipes
    Main recipes
    Vegetarian recipes
    Creamy recipes
    Savory recipes