Wild Mushroom Risotto
 
Prep time
Cook time
Total time
 
This classic risotto al funghi can be made with whatever combination of fresh mushrooms suits your fancy - I used a mixture of cremini and maiitake in this version, but other varieties like portobello, oyster, shiitake or chanterelles would be just as good. A drizzle of truffle oil adds a little extra luxury.
Author:
Serves: 4
Ingredients
  • 10g dried porcini mushrooms
  • 1 cup boiling water
  • 6-7 cups chicken or vegetable broth
  • 2 tbsp olive oil
  • 2 cups sliced wild mushrooms
  • 1 small onion, finely chopped
  • 1½ cups arborio rice
  • 3 tbsp cognac
  • ¼ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • 1 tsp black truffle oil
  • 4 tbsp fresh parsley
  • Salt and pepper to taste
Instructions
  1. In a small mixing bowl, pour boiling water over dried porcini. Allow the mushrooms to rehydrate completely, about 10-15 minutes.
  2. Meanwhile, bring the broth to a boil in a small saucepan set over medium high heat. Reduce heat to low and keep at a simmer.
  3. In a large saucepan over medium heat, saute onion in olive oil for 4-5 minutes, or until soft and translucent. Add mushrooms and continue cooking for 4-5 minutes longer, or until mushrooms are lightly browned. Add the rice and cook, stirring constantly, for about 2 minutes or until evenly coated with oil. Pour in the cognac and continue cooking, still stirring, for 2-3 minutes or until the cognac is almost completely absorbed.
  4. Stir in the warm broth, one ladleful at a time, stirring frequently and waiting for the broth to be almost completely absorbed before adding more broth.
  5. After about 10 minutes, stir in the rehydrated cremini and soaking liquid, and continue stirring until the liquid is mostly absorbed. Continue adding in the warm broth and stirring for 8-10 minutes longer, or until the rice is soft and creamy.
  6. Remove from heat and stir in Parmesan, butter and truffle oil. Season with salt and pepper to taste, then spoon into bowls and top with a sprinkle of finely chopped parsley for garnish (or if you're feeling particularly decadent, top with a few shavings of black truffle). Serve immediately.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/wild-thing-wild-mushroom-risotto/