Wild Mushroom Risotto Recipe

Cooking 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 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the wild mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Remove from skillet and set aside.

3. 3

   Cook the Aromatics

   In the same skillet, add the remaining olive oil and butter. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

4. 4

   Toast the Rice

   Add the Arborio rice to the skillet and stir it well to coat with the oil and butter, toasting it for about 2 minutes until slightly translucent.

5. 5

   Deglaze with Wine

   Pour in the dry white wine and stir until it’s mostly absorbed by the rice.

6. 6

   Add Broth Gradually

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

7. 7

   Finish with Cheese and Mushrooms

   Once the risotto is cooked, remove it from heat and stir in the sautéed mushrooms, grated Parmesan cheese, salt, and freshly ground black pepper. Mix until creamy and well combined.

8. 8

   Garnish and Serve

   Serve the risotto hot, garnished with chopped fresh parsley.