Best Wild Mushroom Risotto Recipe

Ingredients for Best Wild Mushroom Risotto

• Low Sodium Chicken Broth
• Olive Oil
• Yellow Onion
• Shiitake Mushrooms
• 2 cloves garlic, minced
• Arborio Rice
• Dry White Wine
• Parmesan Cheese
• Fresh Thyme
• Unsalted Butter
• Fresh Chives
• Kosher salt and freshly ground black pepper to taste

How to Make Best Wild Mushroom Risotto

1. 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.
2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed saucepan over medium-high heat.
3. Add 1 medium onion, finely chopped, and sauté for 2 minutes, stirring frequently with a wooden spoon.
4. Add 8 ounces of mixed wild mushrooms, sliced, and cook until tender and slightly browned, about 8 minutes.
5. Add 2 cloves of garlic, minced, and cook for 2 more minutes.
6. Add 1 ½ cups of Arborio rice and stir well for 30 seconds.
7. Add ½ cup dry white wine and simmer, stirring constantly, until absorbed (2-3 minutes).
8. Add ¾ cup of the hot broth to the rice, reduce heat to medium, and cook, stirring frequently, until the stock is absorbed.
9. 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.
10. Stir in ¼ cup grated Parmesan cheese, 1 tablespoon fresh thyme leaves, and 2 tablespoons of butter.
11. If the risotto seems dry, add up to ¼ cup of warm water to loosen it.
12. Season generously with kosher salt and freshly ground black pepper to taste.
13. Garnish with extra Parmesan cheese and chopped fresh chives or parsley before serving.