Wild Mushroom Risotto
Creamy risotto layered with the depth of seasonal mushrooms. A dish that feels both comforting and refined, perfect for cooler evenings.
Ingredients (serves 4)
1 ½ cups Arborio rice
1 lb wild mushrooms (chanterelles, porcini, or market mix), cleaned and sliced
1 small shallot, finely diced
4 tbsp unsalted butter, divided
2 tbsp extra virgin olive oil
½ cup dry white wine
5–6 cups warm vegetable or chicken stock
½ cup freshly grated Parmigiano-Reggiano
Flaky sea salt & freshly cracked pepper
Fresh thyme or parsley, to garnish
Method
In a wide pan, heat 2 tbsp butter and olive oil over medium. Add mushrooms and sauté until golden; season lightly and set aside.
In the same pan, add shallot and 1 tbsp butter. Cook until softened. Stir in Arborio rice and toast for 1–2 minutes.
Deglaze with white wine, stirring until absorbed.
Add warm stock one ladle at a time, stirring gently and allowing the rice to absorb liquid before adding more. Continue until rice is tender and creamy, about 18–20 minutes.
Fold in mushrooms, remaining butter, and Parmigiano. Adjust seasoning to taste.
Serve immediately, garnished with fresh herbs.
Suggested Pairing
2020 Russian River Valley Pinot Noir
