Mushroom Risotto

The flavor of fresh mushrooms carry through in this proper Italian risotto, made from carnaroli rice, which absorbs plenty of mushroom stock until it’s meltingly tender on the outside but still sturdy within.

Makes: 4 servings

Takes: 55 minutes - 1 hour

  • ½ cup (125 mL) dried porcini mushrooms
  • 1 cup (250 mL) boiling water
  • 8 oz (250 g) fresh mixed wild mushrooms
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) butter
  • 1 tsp (5 mL) chopped garlic
  • Salt and freshly ground black pepper
  • 2 tbsp (30 mL) chopped fresh parsley
  • Risotto:
  • 5 cups (1.25 L) chicken stock, approximately
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) butter, divided
  • ½ cup (125 mL) finely chopped onion
  • 1½ cups (375 mL) carnaroli rice
  • ½ cup (125 mL) white wine
  • ⅓ cup (75 mL) grated Parmesan cheese
  • Salt and freshly ground black pepper

Place dried porcini mushrooms in a bowl and pour over boiling water. Let sit for 30 minutes. Strain soaking liquid into a bowl, chop mushrooms and reserve liquid and mushrooms together.

Remove stems from fresh mixed mushrooms and discard. Slice mushrooms. Heat oil and butter in a skillet over medium-high heat. Add garlic and sliced mushrooms. Sauté until mushrooms are tender, about 3 minutes. Season with salt, pepper and parsley. Leave in skillet to reheat.

For risotto, place stock in a pot. Bring to a simmer on stove. Heat oil and 1 tbsp (15 mL) butter in a heavy pot over medium heat. Add onion and sauté until softened, about 3 minutes. Add rice and sauté until rice is coated with oil.

Pour in wine and cook until wine is absorbed. Stir in mushroom soaking liquid and dried mushrooms and cook, stirring, until most of liquid is absorbed. Add 1 cup (250 mL) stock, stirring until most of stock is absorbed. Continue to add stock 1 cup (250 mL) quantities, stirring frequently, until rice is creamy with a slight bite in the centre, 18–20 minutes. Reheat and stir in mushroom mixture a few minutes before rice is cooked.

Remove from heat. Stir in remaining butter and Parmesan cheese. Season well with salt and pepper. Serve immediately.

Source: lcbo.com