Today’s recipe is a fairly classic risotto. I have kept the flavor profile simple so you can really taste the unique flavor of the wild mushrooms and then garnished the top with some browned and slightly crispy ones for a concentrated flavor on top. I hope you get a chance to get out mushroom picking this year or procure some at your local farmers market or grocery store because they really are a seasonal treat.
Preparation
- 1/2 medium Shallot, Finely Chopped
- 1 clove Garlic, Minced
- 1 tbsp Olive Oil
- 3 c Chanterelle Mushrooms, cut Into 1/2" pieces (or other wild mushrooms)
- 1/2 tsp each, Salt & Pepper
- 1/2 c Dry White Wine (unoaked) I used 40 Knots Unoaked Chardonnay
- 1 Large Sprig Thyme
- 1 Bay Leaf
- 1 c Arborio Rice (a short grain variety of rice is imperative)
- 3 c Stock (Vegetable, Chicken or Mushroom) - kept hot
- 1/2 c Parmesan, packed grated fresh
- 1/4 c Heavy Cream
- 1/2 c Parsley, finely chopped
- 1 tbsp Butter
Cooking
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In a fairly large (12" diameter +/-) saute pan, heat oil on medium and add shallots and garlic. Cook until translucent and then add 2 c mushrooms reserving 1 c for the topping.
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Saute mushrooms until liquid is reduced and absorbed, then add salt, pepper and white wine and reduce wine by half.
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Reduce heat to medium low. Add in rice and stir until liquid is absorbed.
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Next add the thyme and bay leaf and start adding the hot vegetable stock. Add about 1/2 c, stirring frequently until liquid is absorbed, then add another 1/2 c of hot stock, stir and repeat until rice is al dente. (Approximately 20-25 min) You may not need the full 3 cups so test the rice after 20 min or when you've used 2.5 c of the stock and adjust accordingly.
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Turn heat to lowest setting and add the Parmesan, cream and parsley and stir until incorporated and melted. Season to taste with salt and pepper and turn heat off.
(Risotto should be a fairly loose consistency, if it gets too thick while waiting to serve, simply add in a little more hot veggie stock to correct.)
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Meanwhile, melt butter on medium in a small pan and then add the reserved mushrooms and saute until some start to get browned with a few crispy edges.
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To serve, spoon into bowls, top with browned mushrooms and garnish with more thyme or parsley if desired. Mushroom risotto can be served as a vegetarian main course or a perfect side dish for roast chicken.
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This is great with a dry minerally white wine like a Sauvignon Blanc or Pinot Blanc as well as Chardonnay. Although you should not use an oaky wine in the risotto, it would be a great pairing to drink with the risotto as it would play well off the rich butter and cheese flavours.
