Wild Mushroom Risotto

Wild mushroom risotto is a creamy, luxurious dish that showcases the earthy, umami flavors of mushrooms in every bite. This Italian classic combines tender Arborio rice, savory mushrooms, aromatic garlic, and fresh herbs, all brought together with the richness of Parmesan cheese. It’s the perfect comfort food for a cozy dinner or a sophisticated dish to impress guests. With its silky texture and robust flavors, this risotto is a celebration of simple, high-quality ingredients and patient cooking.

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 pound wild mushrooms (such as cremini, shiitake, or porcini), cleaned and sliced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4–5 cups vegetable or chicken stock, kept warm
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Sauté the Mushrooms:
   Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Season with salt and pepper, then transfer to a bowl and set aside.
2. Cook the Aromatics:
   In the same skillet, heat the remaining olive oil over medium heat. Add the onion and sauté for 3–4 minutes, until softened. Stir in the garlic and cook for another minute, until fragrant.
3. Toast the Rice:
   Add the Arborio rice to the skillet, stirring to coat it in the oil. Cook for 1–2 minutes until the edges of the rice grains become translucent.
4. Deglaze with Wine:
   Pour in the white wine and stir until it is mostly absorbed by the rice. This step enhances the flavor and creates a balanced base for the risotto.
5. Add Stock Gradually:
   Begin adding the warm stock, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for about 18–20 minutes, or until the rice is tender and creamy but still slightly al dente.
6. Stir in the Mushrooms:
   When the risotto is nearly finished, stir the cooked mushrooms back into the skillet, along with the parsley and thyme. Cook for another 2–3 minutes to combine the flavors.
7. Finish with Cheese:
   Remove the skillet from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste.
8. Serve:
   Spoon the risotto into bowls, garnish with additional Parmesan and parsley if desired, and serve immediately.

This wild mushroom risotto is a comforting, flavorful dish that’s perfect for special occasions or whenever you’re in the mood for something indulgent and satisfying!