Wild Mushroom Risotto
This wild mushroom risotto recipe is perfect for a cooler evening!
If you’re looking for a dish to impress, look no further than this recipe for wild mushroom risotto. Risotto is a creamy Italian dish using rice. We like to think of it as the sophisticated version of mac n’ cheese! This dish should take less than a half hour to make but have your mixing spoon ready! Frequent stirring is required to avoid the rice from sticking. Adding asparagus creates a nice contrast in texture, and topping it off with parmesan cheese, prosciutto, and truffle oil really makes this a dish to remember!
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 Shallot, finely diced
- 1 Garlic clove, minced
- 1 Cup Arborio Rice
- 1/2 Cup White Wine
- 1 1/2 Cup Chicken stocked, warmed
- 1 oz Dried mushrooms, boletes
- 1/4 Cup Cold butter, cut into chunks
- 1 Cup Red pepper, diced
- 1 Cup Asparagus, blanched and diced
- 1/2 Cup Diced Parsley
- Salt and Pepper to Taste
- 1 oz Prosciutto Slices
- 1 oz Parmesan Cheese, grated
- 1/2 Tsp Truffle Oil
In large braising pan, heat oil and butter over medium heat. Sauté shallots and garlic till softened but not browned. Stir in rice to coat with butter. Cook for one minute and allow to toast lightly. Stir in wine and simmer for one minute. When wine is almost absorbed, pour in stock, one cup at time. Add more only when mostly absorbed. Stir regularly to avoid sticking and develop creaminess. Process should take 15 - 20 minutes. Half way through, stir in dried mushrooms allowing time to re hydrate. When rice is cooked, turn off heat and stir in butter, vegetables and parsley. Season to taste. Top with prosciutto, Parmesan and truffle oil. Serve immediately.