Ingredients for Best Wild Mushroom Risotto
- 4 cups Low Sodium Chicken Broth
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, finely chopped
- 8 ounces Shiitake Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 1/4 cup grated Parmesan Cheese, plus extra for garnish
- 1 tablespoon Fresh Thyme leaves
- 2 tablespoons Unsalted Butter
- Fresh Chives, chopped, for garnish
- Kosher Salt and freshly ground Black Pepper, to taste
- up to 1/4 cup warm Water, optional
- Fresh Parsley, chopped, for garnish (optional)
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How to Make Best Wild Mushroom Risotto
- Bring 4 cups of vegetable or chicken broth to a simmer in a small saucepan over medium-high heat. Reduce heat to low, cover, and keep warm.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium-high heat.
- Add 1 medium onion, finely chopped, and sauté for 2 minutes, stirring frequently with a wooden spoon.
- Add 8 ounces of mixed wild mushrooms, sliced, and cook until tender and slightly browned, about 8 minutes.
- Add 2 cloves of garlic, minced, and cook for 2 more minutes.
- Add 1 ½ cups of Arborio rice and stir well for 30 seconds.
- Add ½ cup dry white wine and simmer, stirring constantly, until absorbed (2-3 minutes).
- Add ¾ cup of the hot broth to the rice, reduce heat to medium, and cook, stirring frequently, until the stock is absorbed.
- Continue adding the remaining broth ¾ cup at a time, stirring constantly and allowing each addition to be fully absorbed before adding more. This process should take about 20 minutes until the rice is creamy and al dente.
- Stir in ¼ cup grated Parmesan cheese, 1 tablespoon fresh thyme leaves, and 2 tablespoons of butter.
- If the risotto seems dry, add up to ¼ cup of warm water to loosen it.
- Season generously with kosher salt and freshly ground black pepper to taste.
- Garnish with extra Parmesan cheese and chopped fresh chives or parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
24g
Carbs
13g
