Wild Mushroom Risotto

By sdubbs

Ingredients

• 6 cups chicken broth or store-bought chicken stock
• 3 tablespoons olive oil
• 1 onion, minced
• 2 garlic cloves
• 1 1/2 cups sliced button mushrooms
• 1 1/2 cups sliced cremini mushrooms
• 1 cup Arborio cream
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 cup grated Parmesan cheese
• salt and freshly ground white pepper to taste

Details

Servings 6

Preparation

Step 1

Pour the chicken broth into a saucepan and bring to a boil. Reduce the heat to low, keep warm, and place a heavy-bottomed saucepan on the burner directly next to it. Heat the oil in the empty saucepan over medium heat. When the oil is hot, add the onion and garlic and sauté for 3 minutes. Remove the garlic cloves, crush, and reserve. Add all of the sliced mushrooms to the pan and sauté, stirring often, for 5 minutes, or until the mushrooms are softened and have completely released their moisture. Add the rice to the pan, sauté for 1 minute, and reduce the heat to low.

Using a 4-ounce ladle or a ½-cup measure, start adding the warm chicken broth to the rice while stirring with a wooden spoon, allowing the rice to absorb each addition of liquid before adding another ladle of broth. It will take about 20 minutes for all the broth to be added and absorbed. Finally stir in the cream, butter, cheese, and the reserved garlic. Season with salt and pepper and serve.

Chef’s note:
Once the rice has absorbed all of the broth, set the risotto aside if you are not planning to serve it right away. Cover the risotto and keep for up to 1 hour on the stove. To finish the recipe, you will need to add about ½ cup water to loosen the rice while heating it over a very low flame before adding the remaining ingredients.