Wild Mushroom Risotto
Wild Mushroom Risotto

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, wild mushroom risotto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Wild Mushroom Risotto is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Wild Mushroom Risotto is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have wild mushroom risotto using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Wild Mushroom Risotto:
  1. Take 1 olive oil, extra virgin
  2. Prepare 2 clove garlic
  3. Make ready 1 1/2 lb assorted fresh mushrooms - sliced (Shitake, Oyster, Cremine)
  4. Get 1 salt, to taste
  5. Take 1/2 cup dried Porcine mushrooms, (soaked in 3-cups hot water)
  6. Prepare 1 medium onion, 1/4" diced (1-1/2 cup)
  7. Prepare 2 cup Arborio Rice
  8. Make ready 2 cup dry white wine
  9. Make ready 6 cup chicken stock
  10. Prepare 2 tbsp butter
  11. Make ready 1/2 cup grated parmesan cheese
  12. Make ready 1/4 cup chives, chopped
Steps to make Wild Mushroom Risotto:
  1. Coat a large saute pan generously with olive oil. Add garlic and bring to high heat. Remove garlic when they begin to brown. Discard them.
  2. Add assorted fresh mushrooms (I used fresh mushrooms I had saute in butter and previously froze.) Season with salt. Sauté until soft. Turn off heat and set aside.
  3. Scoop dryed Porcini mushrooms out of the soaking water. Pour 2/3 of the water into a container, and discard the rest where particles have settled.
  4. Puree the rehydrate Porcini mushrooms with a little of the soaking water into a smooth paste.
  5. Coat a large saucepan (I used a soup pot) abundantly with olive oil, add onions and season with salt. Cook until soft.
  6. Add rice and stir to coat in oil. Cook 2 to 3 minutes to toast to a light brow, don't burn the onions. Stir frequently.
  7. Add wine to cover rice and stir frequently until completely absorbed.
  8. Add reserve mushroom water and 1/3 of the chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process two more times (don't panic, it will be absorbed.) Check seasoning.
  9. During the third stage, add sautéed mushrooms, plus 2 tablespoons of the pureed Porcine mushrooms.
  10. When the stock has been absorbed into the rice and the rice is cooked "al dente", remove from heat. Add the butter and cheese and whip until combined.
  11. This will set a perfect consistency of rice. The rice should flow and not be able to hold it's shape and look creamy. Garnish with chives.

So that is going to wrap this up for this special food wild mushroom risotto recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!