Wild Mushroom Risotto
Wild Mushroom Risotto
Potatoes, Pastas and Grains
Ingredients
- 9 ½ tablespoons butter, divided
- 1 cup wild mushrooms, (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake)
- large mushrooms sliced, small mushrooms halved or quartered
- 7 cups (about) chicken broth or mushroom broth
- 1 tablespoon Fustini’s Sage and Wild Mushroom olive oil
- ¾ shallots diced
- 1 ¼ cups arborio rice (8 to 9 ounces)
- ¼ cup dry white wine
- ¼ cup Fustini’s Black Truffle Balsamic
- ¼ cup grated Parmesan cheese plus additional for serving (optional)
Directions
- Melt 2 tablespoons butter in a heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté, mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to a medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
- Bring 7 cups of broth to a simmer in a medium saucepan, keep warm. Melt remaining 1 1/2 tablespoons butter with select olive oil in a heavy large saucepan over medium-low heat. Add shallots, sprinkle with salt, and sauté, until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until the edges of rice begin to look translucent, 3 to 4 minutes.
- Add white wine and Fustini&rsquo,s Black Truffle Balsamic and stir until liquid is absorbed about 1 minute. Add 3/4 cup warm broth, stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupful, stirring until almost all broth is absorbed before adding more until rice is halfway cooked, about 10 minutes. Stir in sauté,ed mushrooms. Continue adding broth by 3/4 cupful, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes.
- Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to a serving bowl. Add additional Parmesan cheese alongside, if desired.
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