Wild & Tame Mushroom Risotto Recipe

Prepare stock and mise en place

Bring the chicken or vegetable stock to a gentle simmer in a saucepan and keep it over very low heat so it stays hot but not boiling.

In a heavy-bottomed saucepan or sauté pan over medium heat, warm 1 tablespoon olive oil and 1 tablespoon butter until the butter melts and begins to shimmer.

Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the arborio rice and stir to coat the grains in fat. Toast the rice for 1–2 minutes, stirring constantly, until the edges of the grains look translucent.

Pour in the dry white wine and stir until it is mostly absorbed by the rice, about 1–2 minutes.

Begin adding the hot stock, one ladle (about 1/2 cup) at a time. Stir frequently so the rice releases its starch. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18–20 minutes, until the rice is al dente and has a creamy texture. Season with sea salt and freshly ground black pepper during the last few ladles of stock, adjusting to taste.

While the rice cooks, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a separate large skillet over medium-high heat until foaming.

Add the sliced mushrooms in a single layer (work in batches if needed). Let them sear without moving for 2–3 minutes so they develop color. Stir and continue to cook until mushrooms are deeply browned and any liquid has evaporated, about 4–6 minutes more.

Add the minced shallot and thyme to the mushrooms and cook 1–2 minutes until the shallot softens. Season lightly with salt and pepper.

When the risotto is about 2–3 minutes from done (rice al dente but still with a slight bite), fold the sautéed mushrooms into the risotto along with the grated Parmigiano-Reggiano, lemon zest, and heavy cream (if using). Stir vigorously for 1 minute to marry the flavors and create a glossy, creamy finish. Taste and adjust seasoning.

Preheat oven to 400°F (200°C) or heat a skillet for stovetop crisping. Pat the thinly sliced artichoke hearts dry with paper towels to remove excess moisture.

Toss the slices with 2 tablespoons olive oil and 1/4 teaspoon salt. Spread in a single layer on a rimmed baking sheet lined with parchment (or in the hot skillet). Roast in the oven for 10–15 minutes, turning once, until edges are crisp and golden. If using a skillet, cook over medium-high heat, turning occasionally, until crisp and browned, about 6–8 minutes.

To serve, spoon risotto into warm bowls, top with additional Parmigiano-Reggiano shavings and a sprinkle of chopped parsley if using. Arrange 3–4 artichoke crisps per serving on top for crunch and garnish.