Creamy Wild Mushroom Risotto

Recipe Information

• Prep Time: 15 Minutes
• Cook Time: 40 Minutes
• Total Time: 55 Minutes
• Serving Size: as a main course, or 6 as a side
• Total Servings: 4

Ingredients

Risotto

• 6 cups low-sodium chicken or vegetable broth
• 1 oz dried porcini mushrooms (optional but recommended)
• 2 tbsp olive oil
• 2 tbsp unsalted butter (divided)
• 12 oz cremini mushrooms (sliced)
• 8 oz shiitake, oyster, or mixed wild mushrooms (torn or sliced)
• 1 small shallot (finely diced)
• 2 garlic cloves (minced)
• 1½ cups Arborio or Carnaroli rice
• ¾ cup dry white wine
• 1 tsp fresh thyme leaves (plus more for garnish)
• ½ tsp kosher salt (plus more to taste)
• ½ tsp freshly ground black pepper
• ½ cup finely grated Parmesan cheese (plus more for serving)
• 1 tbsp cold unsalted butter
• 1 tsp lemon juice (optional)
• Chopped flat-leaf parsley (for serving)
• Truffle oil or shaved fresh truffle (optional)

Directions

Prepare the broth

1. Place the broth in a saucepan and bring it to a low simmer. Keep it warm over low heat throughout cooking.

2. If using dried porcini, add them to the warm broth and steep for 15 minutes. Remove the mushrooms with a slotted spoon, chop them finely, and reserve. Strain the broth through a fine-mesh sieve or coffee filter if there is any grit.

Brown the mushrooms

1. Heat the olive oil and 1 tablespoon butter in a wide, heavy-bottomed Dutch oven or sauté pan over medium-high heat.

2. Add the fresh mushrooms in an even layer. Let them cook without moving them for 2 to 3 minutes so they develop a deep golden color.

3. Stir, season with a pinch of salt and pepper, and continue cooking until the mushrooms are browned and their moisture has evaporated, about 6 to 8 minutes more.

4. Transfer about one-third of the browned mushrooms to a plate for garnish. Leave the remaining mushrooms in the pan. Add the chopped porcini, if using.

Cook the risotto

1. Reduce the heat to medium. Add the shallot to the pan and cook until softened, about 2 minutes. Add the garlic and thyme; cook for 30 seconds, just until fragrant.

2. Add the Arborio rice and stir continuously for 1 to 2 minutes, coating every grain in the mushroom butter and allowing the edges to look slightly translucent.

3. Pour in the white wine. Stir until it has mostly absorbed.

4. Add the warm broth, about 3/4 cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladleful. Keep the risotto at a gentle simmer, not a hard boil.

5. Continue adding broth and stirring for 18 to 22 minutes, until the rice is tender with a slight bite in the center and the mixture is loose and creamy. You may not use every drop of broth.

6. Stir in the Parmesan, remaining tablespoon of butter, and lemon juice, if using. Taste and season with additional salt and pepper. The finished risotto should slowly spread across a plate rather than sit in a stiff mound; stir in another splash of warm broth if needed.

Serve

1. Spoon the risotto into warm shallow bowls and top with the reserved browned mushrooms, extra Parmesan, parsley, and thyme. Add a very light drizzle of truffle oil or a few shavings of fresh truffle, if desired.

2. Serve immediately with Clark Ferrea Montepulciano. Its dark-fruit and savory character is particularly well suited to the dish’s earthy mushrooms and Parmesan-rich finish.

Cook’s notes

1. Do not rinse the rice. Its surface starch is what gives risotto its characteristic creamy texture.

2. Use warm broth. Adding cold liquid repeatedly slows the cooking process and interrupts the gentle simmer.

3. Avoid over-stirring. Stir frequently enough to release starch and prevent sticking, but not so constantly that the grains break down.

4. For a vegetarian version, use vegetable broth and a vegetarian Parmesan-style cheese.