Mushroom Risotto

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!

Print Recipe

Wild Mushroom Risotto

Servings: 4 to 6 side dish servings

Author: Jennifer Locklin

Ingredients

• 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

Instructions

• 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.

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