Wild Mushroom Risotto Recipe
Locally sourced wild mushroom blend, Parmigiano Reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and golden, about 5-7 minutes. Remove from the skillet and set aside.
- 3
Sauté Aromatics
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped shallots and garlic, cooking until they are translucent, about 2-3 minutes.
- 4
Toast the Rice
Add the Arborio rice to the skillet and stir for 2-3 minutes until the rice is lightly toasted and coated with oil.
- 5
Deglaze with Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 6
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- 7
Combine Ingredients
Stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and black pepper to taste. Remove from heat.
- 8
Serve
Garnish with fresh parsley before serving. Enjoy your wild mushroom risotto!
