Wild Mushroom Risotto
I always think of risotto as a big bowl of satisfaction. From the time spent stirring, to the act of eating, every bit of it feels like comfort. A warm hug, if you will. It sounds like an incredibly fancy dish—something you’d only make for company—but it’s really just rice, cooked long and slow, and easy enough to do on a weeknight. Plus, it’s wonderfully filling, and can be made with common items found in the pantry or refrigerator.
This wild mushroom risotto is my favorite kind. (Although saffron risotto is a close second!) It’s filled with woodsy mushrooms, dried thyme, and a lovely balance of Pecorino and Parmesan. It’s just the thing to make under quarantine, on a cold spring evening, when you’re in need of a little extra TLC.
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Wild Mushroom Risotto
adapted from The New York Times
Ingredients:
48 ounces chicken broth or stock
2 tbsp. extra virgin olive oil
1 1/2 cups arborio rice
1/2 cup white wine (I use sauvignon blanc)
1 quart assorted mushrooms (like oyster, shiitake, cremini, etc.), torn
1 shallot, diced
2 cloves garlic, minced
3/4 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1/4 cup Parmesan, grated
1/4 cup Pecorino Romano, grated
Directions:
Heat chicken broth in a saucepan. Cover and keep hot.
In a large, heavy-bottomed pot, heat olive oil, then sauté shallot over low heat until soft, 3-4 minutes. Add mushrooms and turn the heat up to medium. Sauté until soft and they release their liquid, then add garlic, salt, pepper, and thyme, and sauté 1 minute. Add the rice, allowing it to heat until it crackles (1-2 minutes), then add wine, stirring until incorporated. Lower the heat. Add the hot broth one ladle at a time and begin stirring. When the rice has absorbed the broth, add more (broth should cover the rice just barely) and stir continuously. Repeat this process until the rice is tender, 15-20 minutes.
Add Parmesan and Pecorino Romano, stir to combine, adding a little more broth if needed. Taste for seasoning and serve hot with a little extra Parmesan on the side.
