Wild mushroom risotto
A creamy and delicious risotto full of mushroom flavour. Use vegetable stock if you want to keep it strictly vegetarian. Being a rich dish, a little goes a long way. Eat with some simply cooked greens or a salad.
Servings Prep Time
4 15min
Cook Time Passive Time
45minutes 30minutes
Servings Prep Time
4 15min
Cook Time Passive Time
45minutes 30minutes
Ingredients
Instructions
  1. Place the dried mushrooms in a bowl and pour about 1½ cups of boiling water over them. Set aside for 30 minutes.
  2. Scoop the mushrooms from the water with a slotted spoon, reserving the liquid. Rinse the mushrooms to get rid of any grit and chop into smaller pieces. Set aside.
  3. Pour the mushroom soaking liquid through a paper towel, discarding the gritty solids and set aside.
  4. Chop the pancetta or bacon into cubes.
  5. Meanwhile, wipe the fresh mushrooms and slice thickly.
  6. In a small saucepan, heat the chicken stock with the reserved mushroom liquid and bring to a simmer.
  7. In a heavy-bottomed saucepan, melt the butter and saute the chopped pancetta and onions over medium-low heat for 5 minutes. Add the chopped soaked mushrooms and the fresh mushrooms and saute on high heat to fry off the mushrooms – about 5-7 minutes.
  8. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.
  9. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture.
  10. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Keep it on the wet side as it will continue to absorb water and get drier as you serve it and eat it.
  11. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese sprinkled on top.

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