Wild Mushroom Risotto Recipe

Wild Mushroom Risotto Directions

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over low heat and keep it warm.

2. 2

   Sauté the Vegetables

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. 3

   Cook the Mushrooms

   Add the mixed wild mushrooms to the skillet and sauté until they are tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Add the Rice

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.

5. 5

   Deglaze with Wine

   Pour in the dry white wine and stir until it has mostly evaporated.

6. 6

   Incorporate the Broth

   Add the warm vegetable broth one ladle at a time, stirring continuously. Wait for the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

7. 7

   Finish the Risotto

   Once the rice is cooked, remove from heat and stir in the remaining butter and the grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.

8. 8

   Serve

   Garnish with chopped parsley and serve immediately.