Wild Mushroom Risotto Recipe
Cremini, shiitake, oyster mushrooms, sautéed w/ roasted garlic, sage, vegetable stock finished w/ sweet butter and parmigiano. Smoked mozzarella Gluten free.
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Ingredients
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Mushrooms
Aromatics
Grains
Liquid
Finishing Touches
Method
Preparation
- 1
Prepare the Mushrooms
Clean the cremini, shiitake, and oyster mushrooms thoroughly. Slice them into bite-sized pieces.
- 2
Roast the Garlic
If not already roasted, wrap garlic cloves in foil and roast in an oven at 200°C (392°F) for 30-35 minutes until soft. Let cool, then mash into a paste.
- 3
Chop the Onion and Sage
Finely chop the onion and sage leaves.
Cooking
- 4
Sauté Aromatics
In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add roasted garlic and chopped sage, cooking for an additional 2 minutes.
- 5
- 6
Toast the Rice
Stir in the Arborio rice and toast for 1-2 minutes until the grains are slightly translucent.
- 7
Deglaze with White Wine
Pour in the white wine and stir, allowing it to evaporate and absorb into the rice.
- 8
Cook the Risotto
Gradually add the vegetable stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. This process should take about 18-20 minutes until the rice is al dente.
Finishing
- 9
Add Finishing Touches
Once the risotto is cooked, remove from heat and stir in the sweet butter, grated Parmigiano-Reggiano cheese, and diced smoked mozzarella. Mix until creamy and well combined.
- 10
Serve
Serve the risotto immediately, garnished with additional sage leaves if desired.
