Risotto is a creamy, traditional Italian dish made with rice. Wild mushroom risotto uses mushrooms to get its taste. You can change the taste of this dish by using different types of wild mushrooms.
Carnaroli and Vialone Nano are the best rice to use, and both have their own properties. Carnaroli is harder to overcook, compared to Vialone Nano, but Vialone Nano cooks faster and may absorb the taste of other ingredients better.
There are various ways to make wild mushroom risotto, and each has its own flavor. Some people use a combination of fresh and dried mushrooms. Some add a bit of white truffle oil just before serving. If you want an intense mushroom flavor, use mushroom liquor instead of chicken broth. To make mushroom liquor, simmer two ounces dried porcini in five cups of water for five minutes. Let this sit for 30 minutes (off the heat), then strain the mushroom liquor out. Keep the mushrooms for the risotto.
If you can't find porcini, you can also use oyster, crimini or stemmed shiitake mushrooms, though you will have a different flavor. Choose the mushrooms that meet your own tastes.
Though this is a basic recipe, you can also experiment by adding white wine in place of sherry; beef broth instead of chicken broth; or the mushroom liquor depending on what you are serving with the wild mushroom risotto.
Wild Mushroom Risotto Recipe
Ingredients You Will Need:
3 cups mushroom liquor
Dried porcini mushrooms reserved from the mushroom liquor
½ cup diced onion
4 tablespoons butter
1 tablespoon crushed garlic
2 tablespoons Extra Virgin olive oil
¾ cup carnaroli rice
2 cups assorted fresh wild mushrooms (cleaned, trimmed and coarsely chopped)
�" cup sherry
Salt to taste
¼ cup chopped flat-leaf parsley
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Melt the butter and extra-virgin olive oil in a thick-bottomed pan (a perfectly seasoned, deep-sided, cast iron pan works perfect).
Add the diced onion and saute until the onion starts to turn translucent. Add the carnaroli rice, stirring until the rice is thoroughly coated with the oil and butter mixture.
Once the mixture starts to simmer, add the warm mushroom liquor and sherry. Do not cover.
In a separate skillet, saute the mushrooms with three to four tablespoons of butter. Add the garlic. Salt and pepper to taste.
Add another cup of mushroom liquor to the rice mixture, than add the mushroom mixture. Allow the mixture to cook, continuously stirring. At the end, add the chopped parsley and the cheese. Cook just long enough for the cheese to melt.
Garnish with parsley sprigs and serve with the meat dish of your choice or eat it by itself for a tasty vegetarian meal.
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