Wild Mushroom Risotto Recipe

Prepare stock

Keep 5 cups of chicken or vegetable stock hot in a saucepan over low heat so it is simmering gently throughout the cooking process.

Sweat aromatics

In a wide heavy-bottomed skillet or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely diced onion and a pinch of salt and sweat until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant; do not let the garlic brown.

Toast the rice

Add 1.5 cups arborio/carnaroli rice to the pan and stir to coat with the butter and oil. Toast the rice for 1.5–2 minutes until edges look translucent and the grains are glossy but not browned.

Deglaze with wine

Pour in 1/2 cup dry white wine and stir constantly until the wine is mostly absorbed by the rice.

Cook risotto by adding stock

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Maintain a gentle simmer and continue this process for 18–20 minutes, tasting after 16 minutes for doneness. The rice should be al dente with a creamy consistency. Keep heat at medium-low so the surface is gently bubbling.

Sauté mushrooms

While risotto cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet over medium-high heat until shimmering. Add the minced shallot and cook 30 seconds. Add the chopped wild mushrooms in a single layer and let them sear without moving for 2 minutes to develop color, then stir and continue to cook 3–4 more minutes until tender and any liquid released has evaporated.

Finish mushrooms

Season the mushrooms with 1 teaspoon fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another minute, then remove from heat and set aside. Keep warm.

Fry sage

In a small sauté pan, heat 3 tablespoons olive oil over medium-high heat until shimmering but not smoking. Pat sage leaves dry. Working in batches if necessary, fry sage leaves for 8–12 seconds per side until crisp and bright green. Use tongs to transfer leaves to paper towels to drain and season immediately with 1/4 tsp fine sea salt.

Mount the risotto

When the risotto rice is al dente and creamy (after about 18–20 minutes), remove the pan from heat. Stir in 2 tablespoons cold cubed butter and 3/4 cup finely grated Parmigiano Reggiano until melted and emulsified for a glossy finish. If the risotto is too thick, add a splash (1–2 tbs) of hot stock to loosen.

Fold in mushrooms

Gently fold the sautéed wild mushrooms into the risotto, reserving a small handful to garnish if desired. Taste and adjust seasoning with additional salt (up to 1/4 tsp more) and 1/2 tsp freshly ground black pepper if needed. If using, stir in 1/2 tsp lemon zest for brightness.

Plate and garnish

Spoon risotto into warm shallow bowls, top with the reserved mushrooms, shave extra Parmigiano Reggiano over each serving, and place 2–3 fried sage leaves on top as garnish. Serve immediately while creamy.