Wild Mushroom Risotto
We found this recipe on the Epicurious app years ago. It’s a great dish, warm for a cold night. I love the rustic flavor of a mix of wild mushrooms and this dish delivers that flavor for sure! Risotto in general is easy to make, it just requires a lot of babysitting, stirring the pot constantly.
Risotto is an northern Italian dish, where the weather gets colder in the long winter months. Risotto can also be found in some very traditional French and Spanish dishes as well. The rice used most commonly is an Arborio, a very short grained rice. Unlike most Asian rice, Arborio is not rinsed ahead of time so it best picks up the flavors of all the ingredients.
Use a mix of mushrooms. On this day we had cremini and shiitake mushrooms. Use up to three kinds of mushrooms. Sometimes it is fun to find the most unusual mushrooms and mix them in.
Start by sautéing the shallots. Then add the mushrooms, a few at a time, until they are tender and have just begun to release their juices. Remove from the pan and set the mushrooms aside.
While this is going on, the broth should be warming in another pot.
Next it’s time to cook the risotto. This part takes patience. Before adding the risotto first cook the leeks. Next add the risotto and cook until it just begins to shimmer and the edges of the rice start to turn translucent.
Add the wine and vermouth. Use a spoon to scrape up any brown bits in the pan. Cook until the wine and vermouth are absorbed into the risotto.
Add the broth 3/4 cups at a time.
Keep the broth hot in a pan near the risotto. Continue to add by the 3/4 cup, almost fully absorbing each time. This is the art of making a good risotto. This part takes 15 minute or more. Different from white rice that is covered and cooks undisturbed, risotto remains uncovered and requires constant stirring.
Once all the liquid is fully absorbed, the risotto should be plump and soft. Next it’s time to add the mushrooms back into the mixture. It will smell so good and it’s almost ready.
Sprinkle with some parmesan cheese and it’s ready. This dish is perfect as a main course with just a simple salad on the side or good for a first course in a smaller portion. Risotto is really fairly easy, it takes on a lot of great flavors and comes together with just a little patience in stirrring.
