This version of Wild Mushroom Tuscan Risotto can be very rich because of the amount of butter and cream used. Perfect for the fall season when wild mushrooms are readily available. Any type of mushrooms will work.
One important step is toasting the risotto in olive oil; this helps the cooking process and also adds a nutty flavor to the dish. I like using sage also, if you don’t like sage you can use, rosemary, chives, parsley, even tarragon. If you are a vegan you can substitute chicken stock for vegetable stock, but be sure to keep your stock hot when adding liquid to your risotto.
When risotto is just about done fold in your cold cubed butter and heavy cream, the residual heat in the risotto will melt the butter, and folding in the heavy cream keeps the risotto creamy. Also it is very important to use a wooden spoon when making risotto, because you are constantly stirring risotto, a metal spoon can pick up a metallic taste.
After sometime you will notice that the risotto will tighten up and lose moisture, for this I recommend reserving the liquid used to cook the risotto whether its chicken stock, veg stock or even fish stock will help.
I'm not a fan of mushrooms, never have been. But if I expect our kids to be curious eaters, I need to lead by example. The first wave of flavor was earthy, cheesy and aromatic. The texture of the wild mushrooms were firm enough for me and really delivered the layered flavor from the mushroom stock.
This a filling dish, so I liked mine with a delicate side salad with heavy acid from lemon or vinegar to help cleanse the palate.
How about you? Like the dish or what to save it for later. Pin it!
- 1/2 pound mushrooms wild or standard
- 5 whole bay leaves whole
- 2 quarts cold water
- 1/2 bunch parsely
- 1/2 bunch thyme
- 1 medium yellow onion
- 4 sprigs rosemary
- 4 cloves garlic
- 1 cup dry white wine
- 2 cups Arborio rice
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 1 tablespoon shallots minced
- 1 tablespoon garlic minced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 4 cups mushroom stock
- 4 cups assorted mushrooms quartered
- 1/2 cup Parmigiano-Reggiano cheese grated
- 3 tablespoons chives, parsely, rosemary mix chopped
- Clean, wash and quarter 4 cups assorted mushrooms, crush 4 cloves garlic, cut 1 small yellow onion in half and add all to 2 quarts cold water. Bring to boil then simmer for 2 hours. Strain and set aside.
- Using a small stock pot add 3 tablespoons-butter and Olive oil to medium heat then add 2 cups risotto and toast evenly by stirring risotto with wood spoon 3-5 minutes. Set aside.
- Mince garlic, onion, shallots and add to toasted risotto. Continue cooking risotto until onions and shallots are translucent and garlic gives off aromatics. NOTE: If adding other vegetables to risotto, add them now.
- Add 1 cup dry white wine (like chardonnay) and cook until wine has evaporated. About 2 minutes.
- Slowly add Mushroom stock 3 oz. ladle at a time, continue stirring.Cook for 3 minutes.
- using a separate saute pan on high heat, get it smoking hot but do not add any butter or oil to it just yet.
- Add your mushrooms and saute until you get some color, about 2 minutes total. (Remember no oil or butter) Then fold in all remaining herbs, continue stirring for 1 minute. Set aside.
- to the risotto add heavy cream and continue cooking low heat for 2 minutes then add sauteed mushrooms to risotto,and fold.
- Fold in cubed cold butter, chives and Parmesan Cheese.
- Note: If risotto seizes and dries up simply add a touch more of Mushroom Stock and fold.