This Wild Mushroom Risotto is a comforting, restaurant-quality dish that brings deep umami flavors to your table. The key to this recipe is the slow, steady addition of warm broth to the Arborio rice, which releases the starches to create a luxuriously creamy texture without needing heavy cream. Earthy shiitake mushrooms provide a meaty depth, while the final fold-in of mascarpone and Parmesan cheese adds a rich, velvety finish. It is perfect for a cozy weeknight dinner or an elegant vegetarian entree for guests.
Wild Mushroom Risotto
Description
This Wild Mushroom Risotto is a comforting, restaurant-quality dish that brings deep umami flavors to your table. The key to this recipe is the slow, steady addition of warm broth to the Arborio rice, which releases the starches to create a luxuriously creamy texture without needing heavy cream. Earthy shiitake mushrooms provide a meaty depth, while the final fold-in of mascarpone and Parmesan cheese adds a rich, velvety finish. It is perfect for a cozy weeknight dinner or an elegant vegetarian entree for guests.Ingredients
Directions
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If using dried wild mushrooms, soak them in warm water for 15-20 minutes, then drain and reserve the soaking liquid. Slice fresh shiitake mushrooms, removing stems.
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Heat 2 tablespoons of butter in a small skillet over moderate heat. When foaming, add the sliced mushrooms and cook for 3-5 minutes until soft and browned. Season with salt and pepper, then remove from heat and set aside.
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In a saucepan, bring the broth (and reserved mushroom soaking liquid if using) to a steady simmer. Keep it warm over low heat.
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In a heavy 4-quart casserole or deep skillet, heat the remaining 1 tablespoon butter and the oil over moderate heat.
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Add the minced onion and sauté for 1-2 minutes until softened but not browned.
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Add the Arborio rice and stir constantly for about 1 minute, ensuring all grains are well coated in the butter and oil.
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Pour in the white wine (or broth) and stir until it is completely absorbed by the rice.
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Begin adding the simmering broth, 1/2 cup at a time. Stir frequently and wait until each addition is almost completely absorbed (about 2 minutes) before adding the next half cup.
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Continue this process for approximately 18 minutes, or until the rice is tender but still firm to the bite (al dente). Reserve about 1/4 cup of broth at the end.
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Remove from heat. Add the reserved 1/4 cup broth, the cooked mushrooms, mascarpone cheese, and Parmesan cheese.
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Stir vigorously until the cheeses are melted and the risotto is creamy and uniform.
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Sprinkle with chopped parsley and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 17g85%
- Cholesterol 75mg25%
- Sodium 1200mg50%
- Total Carbohydrate 85g29%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute dried wild mushrooms for the shiitake. If doing so, soak them for 15-20 minutes beforehand and add the strained soaking liquid to the stock for extra flavor.
Risotto is best served immediately as it thickens as it cools. If reheating, add a splash of warm broth or water to restore creaminess.
For a lighter version, you can substitute skim milk for the mascarpone, though the texture will be less rich.
