Wild Mushroom Risotto Recipe

Instructions

1. 1

   Prepare the Broth

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

2. 2

   Sauté the Mushrooms

   In a large skillet, heat the olive oil over medium heat. Add the chopped portabella, shiitake, and oyster mushrooms. Sauté until tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.

3. 3

   Cook the Aromatics

   In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

4. 4

   Add the Rice

   Stir in the Arborio rice and cook for 2 minutes, allowing it to absorb the flavors.

5. 5

   Deglaze with Wine

   Pour in the dry white wine and cook until it is mostly evaporated, stirring constantly.

6. 6

   Add the Broth Gradually

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. 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, stir in the sautéed mushrooms, grated Parmesan cheese, salt, and black pepper. Adjust seasoning as needed.

8. 8

   Serve

   Garnish with chopped fresh parsley before serving. Enjoy your wild mushroom risotto!