Wild Mushroom Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Here’s another winner from my blogging partner, Tricia. This, I swear to you, is the ultimate adult comfort food. Creamy, cheesy, and full of that mushroom umami flavor we go crazy for. If you’ve never made risotto before because you thought it was too hard, now is definitely the time to try this easy winner of a recipe. The first time I sampled this, I could not stop eating it. And eating it. And eating it – it’s just that good.
  • 6 cups chicken broth (regular or low-sodium, your choice)
  • 1 cup white wine (use what you like to drink – Pinot Gris or Cabernet Sauvignon is a nice choice because it’s almost citrusy flavor compliments the richness of the cheese so well)
  • 3 to 8 tablespoons of butter
  • 1 or 2 gloves crushed garlic
  • 3 or 4 green onion chopped (optional)
  • 6 generous cups of mushrooms, coarsely chopped (it’s fun to try to use2- 3 varieties, but not required. For our recipe, we used wild chanterelles, crimini, and oyster mushrooms
  • 2 to 3 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh marjoram (optional)
  • 2 cups Arborio rice
  • 1 cup grated Parmesan, plus extra for garnish
  • 1 cup grated Gruyere cheese
  • ¼ cup chopped Italian parsley for garnish (optional)
  • ½ cup roasted and chopped hazelnuts for garnish (optional)
  1. Heat broth either in microwave or on the stove to boiling point and then simmer.
  2. In a separate pan, sauté 3 tablespoons butter, onion and garlic until soft. Add mushrooms and herbs (and more butter if desired) and sauté until soft (approximately 10 minutes). Add the wine and cook down until wine is reduced at to at least ⅓ cup.
  3. Stir in rice and sauté until slightly opaque. Begin adding broth by ½ cup increments and cook and stir until the liquid is almost absorbed. Continue in this manner until the liquid has all be absorbed. Add Parmesan and Gruyere cheese. Add pepper to taste. Add 1 to tablespoons of butter and stir in thoroughly.
  4. Top with fresh parsley and Parmesan. Serve immediately.
  5. COOK’S NOTES: If you have any left over risotto (ha ha), you can form into little cakes, chill thoroughly, and sauté until crispy on the outside and heated through – just another little slice of heaven.
Recipe by Bird's Nest Bites at https://birdsnestbites.com/wild-mushroom-risotto/