Wild Mushroom Risotto

Creamy and rich, this Wild Mushroom Risotto is the perfect comfort food, especially when paired with a glass of Pinot Noir, making it a delightful option for family meals or entertaining guests.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 850

Ingredients Method Notes

Ingredients

Main Ingredients

1.5 cups arborio rice Known for its creamy texture when cooked.
1 lb mixed wild mushrooms, sliced A mix of varieties adds depth of flavor.
5 cups vegetable broth, warm Use warm broth for better absorption.
1/2 cup dry red wine Enhances flavor and adds acidity.
1/2 cup Parmesan cheese, grated Elevates the dish's flavor.
3 tbsp butter Used for sautéing and adds richness.
1 unit shallot, diced Adds sweetness and depth.
1 tbsp fresh thyme Provides an aromatic touch.

Method

Preparation

In a large skillet, melt 1 tablespoon of butter over medium heat. Once hot, add your sliced wild mushrooms and sauté them for about 6 minutes or until they turn golden brown. Remove the mushrooms from the pan and set them aside.
In the same pan, melt the remaining 2 tablespoons of butter over medium heat. Add the diced shallot and sauté for 3 minutes until translucent. Stir in the arborio rice for about 2 minutes.
Pour in 1/2 cup of dry red wine and stir continuously until mostly absorbed, for about 2-3 minutes.
Begin adding warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. This should take about 18-20 minutes.
When the rice is al dente and creamy, gently fold in the sautéed mushrooms, grated Parmesan, and fresh thyme. Stir until well combined.
Serve immediately while hot, with a glass of the same Pinot Noir.

Notes

Perfect for cozy nights or potlucks. Variations include using different types of mushrooms and broth. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.