Dinner
Wild Mushroom Risotto
A luxuriously creamy risotto made with wild mushrooms, dry white wine, and finished with cold butter and aged Parmesan. Worth every stir.
50 min
4 servings
medium
Ingredients
- •320 g Arborio rice
- •400 g mixed wild mushrooms
- •2 shallots, diced
- •2 cloves garlic
- •150 ml dry white wine
- •1.2 L vegetable broth, warm
- •50 g cold butter
- •80 g Parmigiano Reggiano
- •3 sprigs fresh thyme
Instructions
- 1Sauté mushrooms until golden. Season and set aside.
- 2Soften shallots in butter. Add garlic and thyme.
- 3Add rice, toast 2 min. Pour in wine and stir until absorbed.
- 4Add warm broth a ladleful at a time, stirring constantly, letting each ladle absorb. 18–22 min total.
- 5Off heat, vigorously stir in cold butter and Parmesan. Fold in mushrooms. Rest 2 min.