Wild Mushroom Risotto Recipe
carnaroli rice, wild mushrooms, white wine, shallots, garlic, house-made chicken stock, parmesan, parsley
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the wild mushrooms and sauté until they are tender and golden brown, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.
- 2
Sauté Aromatics
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped shallots and minced garlic, cooking until translucent, about 2-3 minutes.
- 3
- 4
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Cook the Risotto
Begin adding the warmed chicken stock, one ladleful at a time, stirring frequently. Wait for the liquid to be absorbed before adding more stock. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- 6
Finish the Risotto
Once the rice is cooked, stir in the sautéed wild mushrooms, grated Parmesan cheese, and chopped parsley. Adjust seasoning with salt and pepper to taste.
- 7
Serve
Remove from heat and let the risotto sit for a minute before serving. Garnish with additional parsley and Parmesan if desired.