Risotto is a classic Italian comfort side dish that I fell in love with many years ago. This Mushroom Risotto is a variation of the original Classic Risotto, and is wonderful on its own or as a decadent side dish. I don’t make risotto all that often because it requires about 25 minutes of steady attention, stirring frequently and adding ladle-fulls of warm broth. However, when I do make it, I always wonder why I don’t make it more often…the time and effort is definitely worth it!
This recipe uses my Classic Risotto and combines it with a mixture of cremini, shiitake, porcini and chanterelle mushrooms, along with white wine, garlic, chives, truffle oil and creamy Arborio rice. This is wonderful for a meal all by itself, or serve it as a side dish with some of these dishes: Grilled Sirloin Steak, Braised Beef Short Ribs, Brown Sugar Balsamic Glazed Pork Tenderloin, Chicken Marsala, Pan Seared Scallops with Citrus Balsamic Glaze, Simply Grilled Wild Sockeye Salmon.
I hope you enjoy!
Wild Mushroom Risotto
- 1 stick butter divided
- 1 tablespoon olive oil
- 2 pounds fresh wild mushrooms sliced
- 8 cups chicken broth
- 1 tablespoon olive oil
- 1 cup finely chopped leek or white onion
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 teaspoon white truffle oil
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped fresh chives
- Working in batches, melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add 1/3 of the mushrooms and saute until golden brown, then season with salt and pepper to taste.
- Continue with the remaining mushrooms; set aside for later.
- Bring 8 cups chicken broth to a boil, then immediately reduce to a slow simmer; keep warm.
- In the same skillet, melt remaining butter with olive oil over medium heat.
- Saute leek just until tender, about 5 minutes.
- Add rice and continue sautéing until the edges of the rice begin to look translucent.
- Stir in white wine and continue cooking and stirring for about 1 minute.
- Stir in 1 cup of warm chicken broth and stir occasionally until the liquid is almost absorbed.
- Continue adding broth, 1 cup at a time and stirring until liquid is absorbed, all broth has been used and rice is tender and creamy.
- Remove from heat and stir in cream until combined, then fold in sautéed mushrooms.
- Stir in truffle oil, parmesan and chives, then taste for seasoning. Adjust seasoning with salt and pepper to taste.