Wild Mushroom Risotto is a rich and creamy Italian dish that showcases the deep, earthy flavors of wild mushrooms. This risotto starts with sautéing a mix of wild mushrooms in butter until they’re golden and aromatic. Arborio rice is then stirred in, gradually cooked with simmering broth, and constantly stirred to release its starches, creating a luxuriously creamy texture. Finished with a generous amount of Parmesan cheese and a touch of white wine, this risotto is a hearty, comforting dish that pairs perfectly with a crisp salad and a glass of your favorite white wine.
Ingredients:
- 1 pound mixed wild mushrooms, cleaned and sliced
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups warm chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or thyme)
Instructions:
- Prepare mushrooms: In a large pan, melt butter and sauté mushrooms until browned. Set aside.
- Cook onions and rice: In the same pan, add more butter and cook onions until translucent. Add Arborio rice and stir to coat with butter.
- Deglaze and simmer: Pour in white wine, let it reduce, then start adding warm broth one ladle at a time, stirring frequently, until the rice is creamy and al dente.
- Combine and serve: Mix in the sautéed mushrooms, Parmesan cheese, and season with salt and pepper. Garnish with fresh herbs and serve warm.
Enjoy this delightful Wild Mushroom Risotto, perfect for a cozy dinner or a special occasion!
